Macaroon cake

Is it a gigantic macaroon? Is it a cake with a coconut meringue topping? It’s both! This combo cake has a moist, dense base with a light and chewy macaroon top. For maximum calories, serve this one with whipped cream and strawberry jam.

INGREDIENTS

150g self-raising flour

60g ground almonds

125g unsalted butter, softened

100g caster sugar

3 eggs, separated

1/2 teaspoon vanilla extract

125ml milk

1 lemon, zested

pinch salt

icing sugar, for serving

strawberry jam, for serving

whipped cream, for serving

MACAROON TOP

230g caster sugar

90g desiccated coconut

1 tablespoon cornflour

1 teaspoon white vinegar

30g unsweetened cocoa powder

METHOD

Preheat the oven to 180ºC. Grease and line the base and side of a 20 cm spring-form cake tin with baking paper. Mix the flour and ground almonds together in a bowl and set aside.

Beat the butter and caster sugar in a large bowl using an electric mixer on high speed until light and pale. Reduce the speed to low, add the egg yolks and vanilla extract, then beat to incorporate.

Alternating between the milk and flour mixture, gradually add them to the mix and beat well. Add the lemon zest and salt then beat until well combined. Pour the mixture into the prepared tin.

To make the macaroon top, whisk the egg whites in another clean mixing bowl, on high speed until stiff peaks form. Then add the sugar gradually, whisking until the meringue is smooth and glossy. Add the coconut, cornflour, vinegar and cocoa and beat until fully incorporated. Spread the meringue on top of the cake mixture and level it out with a palette knife.

Bake for 45 minutes or until a skewer inserted near the centre comes out clean. Remove from the oven and let it rest in the tin for 10 minutes before removing. Transfer the cake to a wire rack and let it cool completely. Dust with icing sugar and serve with strawberry jam and whipped cream.

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