Easy Almond Macaroon Cake
This Easy Almond Macaroon Cake is a one-bowl gluten free cake made with lots of almonds, and sweetened coconut ~ it's elegant, simple, and delicious!
Servings: 10 servings
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
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
*recipe lightly adapted from Real Simple
Nutrition
Calories: 273 kcal · Carbohydrates: 31 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Cholesterol: 49 mg · Sodium: 171 mg · Potassium: 82 mg · Fiber: 3 g · Sugar: 27 g · Vitamin A: 71 IU · Vitamin C: 0.1 mg · Calcium: 51 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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