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Macadamia-Almond Cake

Photo: Greg Dupree

Active time 15 mins
Total time 1 hr
Yield

Serves 10 (serving size: 1 slice)

Ingredients

  • Baking spray with flour
  • 1/2 cup plus 2 Tbsp. granulated sugar, divided
  • 3 1/2 ounces almond flour (1 cup)
  • 1/2 cup macadamia nuts
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted unsweetened flaked coconut

Nutrition Information

  • calories 222
  • fat 15.5 g
  • satfat 4.4 g
  • monofat 7.9 g
  • polyfat 1.7 g
  • protein 6 g
  • carbohydrate 17 g
  • fiber 2 g
  • cholesterol 74 mg
  • iron 1 mg
  • sodium 137 mg
  • calcium 67 mg
  • sugars 14 g
  • Est. Added Sugars 13 g

How to Make It

  1. Preheat oven to 350°F. Lightly coat an 8-inch round cake pan with baking spray. Add 2 tablespoons sugar, and turn pan to coat bottom and sides.

  2. Process flour, nuts, baking powder, and salt in a food processor until finely ground. Combine egg yolks, vanilla, and remaining 1/2 cup sugar in a large bowl. Stir in flour mixture until fully combined. (Mixture will be stiff.)

  3. Beat egg whites with a mixer on high speed until stiff peaks form, 1 1/2 to 2 minutes. Stir one-third of the egg whites into flour mixture to loosen it up. Gently fold remaining two-thirds egg whites into flour mixture. Pour batter into prepared pan.

  4. Bake at 350°F until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Cool in pan on a wire rack 15 minutes. Invert onto a plate. While cake is still warm, very gently press coconut evenly into top of cake. Cool completely.