Is it a gigantic macaroon? Is it a cake with a coconut meringue topping? It’s both!
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.
Time: 90 minutes
- 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
- 230g caster sugar
- 90g desiccated coconut
- 1 tablespoon cornflour
- 1 teaspoon white vinegar
- 30g unsweetened cocoa powder
Preheat the oven to 180ºC. Grease and line the base and side of a 20cm 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 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.
Recipe taken from Man Food by Billy Law
If you’re hankering for meaty, hearty, comfort food, you need a MAN FOOD fix. Beware: this is a quinoa-free zone. Sticky chipotle pork ribs, fried chicken with cornmeal waffles, wagyu burgers, spicy oyster po’ boys, deep-dish bourbon pie, and pretzel and salted caramel ice cream – Man Food delivers flavour in spades. Join author and photographer Billy Law as he serves up epic meals for man-sized appetites.
You can purchase Man Food at cooked.com.
Published by Hardie Grant Books.
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