Almond macaroon cake
This is a cake version of an almond meringue, moister and denser in texture.
This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
13,7954.3/5 for 27 ratings
Grade this recipe: Last modified on: December 30th 2019
For 1 cake, you will need:
- 1
1.5 oz butter - 2
4.2 oz caster sugar - 3
3.2 oz ground almonds - 4
1.1 oz flour - 5
3.5 oz egg white - 6 1 tablespoon caster sugar
How long does it take?
Time required for this recipe:
Keeping: A few days in an airtight tin.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 35 min. | 58 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Melt 1.5 oz butter on low heat, then leave to cool.
Stage 2 - 4 min.
Stage 3 - 5 min.
Stage 4 - 1 min.
Tip the mixture from stage 2 into the beaten egg whites.
Stage 5 - 4 min.
Fold in gently with a soft spatula, tipping the bowl on its side.
Don't overdo this - you need to keep the mixture as light and airy as possible.
Don't overdo this - you need to keep the mixture as light and airy as possible.
Stage 6 - 3 min.
Take out a little of the mixture (about 3 tablespoonsful) and put this into the pan with the melted butter, which should be alomst cold.
Mix well.
Mix well.
Stage 7 - 4 min.
Pour this butter mixture into the bowl and fold in gently.
Mixing the butter in two stages like this helps to keep the mixture smooth and light without the butter causing it to "fall".
Mixing the butter in two stages like this helps to keep the mixture smooth and light without the butter causing it to "fall".
Stage 8 - 2 min.
Preheat the oven to 360°F (180°C).
Put the mixture into a cake ring standing on a sheet of cooking parchment, or into a non-stick mould or tin.
Put the mixture into a cake ring standing on a sheet of cooking parchment, or into a non-stick mould or tin.
Stage 9 - 30 min.
Bake for 30 minutes.
Stage 10
Leave to cool in the tin. Be very careful when handling, as this macaroon cake is very fragile.
Remarks
You can vary the flavour of this cake by replacing some or all of the almonds with ground hazelnuts.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,188 Kcal or 4,974 Kj | 15 gr | 157 gr | 56 gr |
| 59 % | 6 % | 15 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 355 Kcal or 1,486 Kj | 4 gr | 47 gr | 17 gr |
| 18 % | 2 % | 4 % | 3 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,188 Kcal or 4,974 Kj | 15 gr | 157 gr | 56 gr |
| 59 % | 6 % | 15 % | 8 % |
How much will it cost?
- For 1 cake : 1.50 €
Source
From Gaston Lenôtre.More recipes?
This recipe uses (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Plum and almond panna cotta, Grandma Solange's biscuits, Panna cotta, Brioche Tatin, Old style brioche, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Oat financiers for Louise, Chocolate mousse, Verrine of avocado mousse and crab, Meringues, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Checkerboard biscuits, Almond dacquoise, Chocolate almond cookies, Armagnac marzipan, Beurre d'escargot, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Bounty-style tart for Alison, Gratin Dauphinois, Rillettes stuffed mushrooms, Colcannon, ... All |
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