Macaroon cake
By: Tamasin Day-Lewis From: Tamasin's Weekends
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Ingredients
- oil, for greasing
- 175g Butter
- 150g caster sugar
- pinch of Salt
- zest of 1 Lemons, finely grated
- 4 tbsp Crème fraîche
- 2 Eggs, lightly beaten
- 150g self-raising flour, sifted
- 85 g ground Almonds
For the macaroon mixture:
- 2 egg whites
- 115g unrefined caster sugar
- 85 g ground Almonds
Method
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.
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Latest 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