Easy Almond Macaroon Cake
User Reviews
5
Easy Almond Macaroon Cake
Description
This cake blends finely ground almond flour with shredded coconut and a sugar-whipped egg base to achieve a maca-like texture that is tender yet holds its shape. Almond extract enhances the nutty flavor, while salt balances the sweetness.
The egg and sugar mixture is beaten to pale and glossy peaks before folding in dry ingredients, which preserves air and yields a light crumb. Pressed evenly in a greased tart pan, the cake is sprinkled with sliced almonds and a light sugar dust for a decorative and textured top.
Baked at 350°F until lightly golden and firm, the cake is cooled and carefully released from its pan for slicing. Its moist but sturdy texture suits it as a simple dessert or accompaniment to coffee.
This recipe was adapted from Real Simple, emphasizing careful mixing to avoid lumps and ensuring the almond flour and coconut are lump-free before incorporation.
Ingredients
- 3 egg extra large
- 1 cup granulated sugar plus more for dusting the cake
- 1 tsp almond extract
- 1 1/2 cups almond flour packed
- 1 1/2 cups coconut, shredded sweetened, packed
- 1/2 tsp salt
- 1/4 cup almonds sliced
Instructions
- Preheat oven to 350F. Grease a 10" inch tart pan with removable bottom.
- Put the sugar and eggs in a stand mixer fitted with the balloon whisk and beat on high for 4 to 5 minutes until pale and glossy. Don't skip this step. You can use electric beaters if you need to.
- Beat in the extract, then gently fold in the almond flour and coconut, and salt. Note: check your almond flour and coconut for lumps, and remove before adding. Mix just until thoroughly combined and no dry spots remain, but don't over mix!
- Spread evenly in your pan. Sprinkle the almonds over the surface, then dust with a little granulated sugar. Bake for 25-30 minutes until firm on top and lightly golden. A toothpick inserted in the center should not come out wet.
- Let the cake cool for 10 minutes, then run a thin offset spatula around the edges to loosen the cake. Let cool another 10 minutes, and gently remove the outer ring of the tart pan. Let the cake cool completely before slicing.
Notes
- Beat eggs and sugar thoroughly to achieve a pale, glossy mixture for the best cake texture.
- Check almond flour and shredded coconut for lumps and remove them before folding into the batter.
- Avoid overmixing the batter to keep the cake tender and light.
- Cool the cake before removing the tart pan ring to maintain shape integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 171mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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