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Almond macaroon cake

Name: Almond macaroon cake
Prep time: 23 min
Cook time: 35 min
Total time: 58 min
Yield: 1 cake
Cuisine: French
Ingredients: 40 g butter; 120 g caster sugar; 40 g ground almonds; 20 g flour; 100 g egg white; 1 tablespoon caster sugar

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.

72 K 4.3/5 (29 reviews)

60 min.

Easy

1.50 €

1 cake

6 Ingredients

Last modified on: December 30^th 2019

For 1 cake, you will need:

1 40 g butter
2 120 g caster sugar
3 40 g ground almonds
4 20 g flour
5 100 g egg white
6 1 tablespoon caster sugar
Total weight: 335 grams

Times for this recipe

Preparation: 25 min.

Cooking: 35 min.

All in all: 60 min.

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Step by step recipe

Stage 1 - ⌛ 5 min.

Melt 40 g butter on low heat, then leave to cool.

Stage 2 - ⌛ 4 min.

Sieve into a bowl: 120 g caster sugar, 40 g ground almonds and 20 g flour. Mix well.

Stage 3 - ⌛ 5 min.

Beat 100 g egg white to stiff peak stage and add 1 tablespoon caster sugar at the end.

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.

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.

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".

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.

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.

Keeping: A few days in an airtight tin.

Source: From Gaston Lenôtre.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	14 RDI=23 %	156 RDI=59 %	55 RDI=76 %	1,188 RDI=59 %	4,975 RDI: 59 %
Per 100 g	4 RDI=7 %	46 RDI=18 %	16 RDI=23 %	354 RDI=18 %	1,485 RDI: 18 %