Easy Almond Macaroon Cake Recipe

Easy Almond Macaroon Cake Recipe: This Easy Almond Macaroon Cake is a gluten-free cake that is made with a substantial amount of almonds and sweetened coconut. It is a cake that is not only delicious but also elegant and simple.

Easy Almond Macaroon Cake Recipe

a macaroon cake on a silver tray

This cake is perfect for those who enjoy macaroons, coconut, almonds, and gluten-free desserts, as well as for those of you who are interested in desserts that do not contain carbohydrates. There is no way that it could be simpler to put together, and the end result is a stunning cake that is perfect for brunch, afternoon nibbling, or dessert eating. This cake would be ideal for an occasion such as Passover, which is being celebrated this week.

Because the cake is so delicate, I prefer to bake it in a tart pan that is 10 inches in diameter and has a removable bottom. Consequently, I will be able to lift it out and place it on a dish so that it can be cut neatly. It is possible to make a wide variety of tarts and quiches using this pan. If you do not have a tart pan, you can use a cake pan that has been thoroughly prepared; however, you will be required to serve the cake directly from the cake pan.

INGREDIENTS

  • 3 extra large eggs
  • 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 sweetened shredded coconut, packed
  • 1/2 tsp salt
  • 1/4 cup sliced almonds

a slice of macaroon cake on a plate

INSTRUCTIONS

  • Preheat the oven to 350 degrees Fahrenheit. Grease a tart pan with a detachable bottom that measures 10 inches deep.
  • Using a stand mixer that is equipped with a balloon whisk, combine the sugar and eggs. Beat the mixture on high for four to five minutes, or until it becomes pale and glossy. Not to be skipped over here. Whenever it is necessary, you can make use of electric beaters.
  • The extract should be beaten in, and then the almond flour, coconut, and salt should be folded in very gently.The almond flour and coconut should be checked for lumps, and any that are found should be removed before adding.Just until everything is completely incorporated and there are no dry areas left, but make sure not to overmix!
  • Your pan should be spread out equally. Almonds should be sprinkled all over the surface, and then a fine dusting of granulated sugar should be applied. Bake for twenty-five to thirty minutes, or until the top is firm and has a golden hue. If you insert a toothpick into the middle, it should not come out the other side wet.
  • First, allow the cake to cool for ten minutes, and then use a thin offset spatula to run along the sides of the cake in order to release it. Wait another ten minutes for the tart pan to cool, and then carefully remove the outer ring of the tart pan. Prior to slicing the cake, let it to totally cool down.

macaroon cake on a tray with knife

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