This elegant Macaroon Cake is a study in textural contrast and balanced sweetness. A crisp, flaky pastry base holds a vibrant layer of pureed raspberries, offering a bright, tart counterpoint to the rich, nutty macaroon filling. The macaroon paste, made with ground hazelnuts and egg whites, bakes into a tender, slightly crisp crust that is both moist and airy. Finished with a quick caramelization of slivered almonds and icing sugar under the grill, the top gains a beautiful golden hue and a subtle crunch. This dessert is perfect for afternoon tea or as a sophisticated yet simple finale to a dinner party. It showcases the natural flavor of hazelnuts without being overly heavy, making it an approachable treat for both adults and children who enjoy fruit and nut flavors.
Macaroon Cake
Description
This elegant Macaroon Cake is a study in textural contrast and balanced sweetness. A crisp, flaky pastry base holds a vibrant layer of pureed raspberries, offering a bright, tart counterpoint to the rich, nutty macaroon filling. The macaroon paste, made with ground hazelnuts and egg whites, bakes into a tender, slightly crisp crust that is both moist and airy. Finished with a quick caramelization of slivered almonds and icing sugar under the grill, the top gains a beautiful golden hue and a subtle crunch. This dessert is perfect for afternoon tea or as a sophisticated yet simple finale to a dinner party. It showcases the natural flavor of hazelnuts without being overly heavy, making it an approachable treat for both adults and children who enjoy fruit and nut flavors.Ingredients
Directions
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Pre-heat the oven to 220°C / 425°F.
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Puree the raspberries in a blender with 35g of the sugar, then pass the mixture through a fine sieve (tamis) to remove seeds.
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Prepare the macaroon paste by mixing the remaining sugar, ground hazelnuts, egg whites, and lemon rind together with a spatula until well combined.
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Roll out the pastry to a thickness of 2-3 mm (1/8 in) and line an 18 cm (7 in) tart tin with a removable base. Prick the pastry all over with the prongs of a fork.
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Lightly sprinkle caster sugar over the uncooked pastry, then spread the raspberry puree over it in a smooth layer.
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Spread the macaroon mixture over the raspberry layer, smoothing the surface with the help of a spatula.
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Cook the cake for 40 minutes in the pre-heated oven. After 20 minutes, reduce the heat to 180°C / 350°F if the cake is browning too quickly.
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Take the cake out of the oven and leave it to cool slightly in the tin.
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While the cake is still warm, scatter slivered almonds over the top. Sprinkle generously with icing sugar.
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Place the cake under a hot grill for just long enough to caramelize the sugar lightly. Take care, as this takes barely a minute.
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Let the cake cool completely, then remove it from the tin before serving.
Note
If you are not baking the pastry case immediately after lining the tin, place it in the refrigerator to prevent the butter from melting.
Ensure the raspberries are pureed well and sieved to avoid a gritty texture in the final dessert.
Watch the cake closely under the grill; the sugar can burn quickly if left unattended.
This recipe serves approximately 6-8 people as a dessert slice.
