Macaroon cake

Method

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1. Preheat the oven to 180°C/gas 4. Grease a 23cm cake tin and line with greaseproof paper. Brush the paper with oil.

2. Cream the butter, sugar and salt in a food processor until light and fluffy.

3. Mix in the lemon zest and crème fraîche.

4. Gradually mix in the eggs and flour, then the ground almonds.

5. Spoon the mixture into the prepared cake tin, levelling the top with a palette knife.

6. Bake for 20-25 minutes until the cake is trembling.

7. While the cake is baking, whisk the egg whites for the macaroon mixture. Whisk in the caster sugar, then fold in the ground almonds.

8. Remove the cake from the oven. Spread the macaroon mixture over the top.

9. Bake for a further 20 minutes at the same temperature, until the topping is set.

Comments                        add a comment

I made this cake and it was easy and delicious I will make it again for my new grandaughters christening next week Bet it will go down a treat Rosaleen

I tried this cake when I had American visitors and their comments, can we have the recipe. It is so easy to make and delicious pop pea

Ingredients

oil, for greasing
175g Butter
150g caster sugar
pinch of Salt
zest of 1 lemon, finely grated
4 tbsp crème fraîche
2 Eggs, lightly beaten
150g self-raising flour, sifted
85g ground almonds

For the macaroon mixture:

2 egg whites
115g unrefined caster sugar
85g ground almonds

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