I only post recipes of my absolute favourite recipes that I thoroughly test and taste wonderful. My blog is not devoted to recipes alone as there are many blogs that specialise in recipes but I do like to share successful dishes. This one has the most interesting crunchy top, although the way I piled it up it is almost half the cake. It is not a hard one and I urge you to try it. The texture of the base is a little like a friand, nice and buttery. A friend has a similiar recipe but the almond mixture is replaced by desiccated coconut so I will be trying that one soon.
Here is the recipe but you can download a PDF printer friendly version here Almond Macaroon Cake
Sally Edwards is credited by Tamasin Day-Lewis for making this cake at her Taunton River Café in the UK. I have found it in two of Day-Lewis’s cookbooks and I love it as much as she does.
I am also listing the imperial measurements as per Tamasin’s Weekend Food cookbook. The photos in the blog are my own. Roz
The cake tin is small in diameter but once you add the top layer of crunchy meringue the cake looks large. I find it hard to go past spring form tins, you can turn the cake out earlier to cool down and if you were to put your hand on the top of this one to turn it out of a conventional tin then you might push your hand through the soft meringue top. I also find this cake lasts a few days staying moist very well. I served it at another time for a dessert with poached pears, and a quenelle of chocolate chilli ice cream.
170g/6oz unsalted butter, softened
140g/5oz unrefined vanilla caster sugar
1 pinch of salt
Zest of an organic lemon
2 organic eggs
4-5 tbsp crème fraiche
140g/5 oz unbleached self-raising flour
85g/3 oz almonds, freshly ground
2 egg whites
110g/4oz unrefined vanilla caster sugar
85g/3oz almonds, freshly ground
Preheat oven to 180 oC. Grease and line a 15cm/6 in cake tin with baking paper.
Cream softened butter and sugar together thoroughly. Add pinch of salt, the lemon zest and the eggs, one by one, beating as you go. Fold in four tablespoons crème fraiche, the sifted flour and the almonds. If the mixture is a little heavy, slacken it with another tablespoon crème fraiche.
Bake in centre of oven for 30 minutes.
Five minutes before you are due to take the cake out, whisk the egg whites stiffly, incorporate half the sugar and whisk again until stiff. Fold in the almonds and the rest of the sugar lightly and quickly. Take the cake out of the oven and gently but swiftly pile the macaroon mixture on top and spread it across. Return the cake to the oven for about 20 minutes. The top should be biscuit coloured and crisp to the touch. You can also leave the cake to cool completely and warm it gently a few hours later when you want to eat it.