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Almond Macaroon Cake

Delicious Almond Macaroon Cake that’s Simply Irresistible

This Almond Macaroon Cake blends the rich flavors of almond and coconut, creating an irresistible gluten-free dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large eggs extra-large works best for fluffiness
  • 1 cup granulated sugar reserve some for dusting
  • 1 teaspoon almond extract
  • 2 cups almond flour pack it in for density
  • 2 cups sweetened shredded coconut pack it to eliminate air pockets
  • 1 pinch salt enhances flavors
For Topping
  • 1 cup sliced almonds provides a crunchy layer

Equipment

  • Stand mixer
  • 10-inch tart pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 10-inch tart pan.
  2. In a stand mixer, beat the eggs and granulated sugar on high speed for 4-5 minutes until pale and glossy.
  3. Gently mix in the almond extract until evenly blended.
  4. Fold in the almond flour, sweetened shredded coconut, and salt with a spatula until just combined.
  5. Spread the batter evenly in the tart pan, top with sliced almonds and a sprinkle of extra sugar.
  6. Bake for 25-30 minutes until the top is firm and lightly golden; a toothpick should come out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then cool completely on a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 27gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 50mgPotassium: 160mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 80mgIron: 1.5mg

Notes

Ensure eggs are beaten until glossy for a light cake. Avoid overmixing the dry ingredients to keep it chewy.

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