Coconut Macaroon Cake

This cake has an irresistible crispy topping — the crumb is moist and rich with coconut and almonds so, needless to say, it will keep well if stored in an airtight tin.

Cake:

8oz (225g) butter

8oz (225g) caster sugar

4 free-range organic eggs and 1 egg yolk

8oz (225g) plain white flour

½ tsp baking powder

1oz (25g) ground almonds

1oz (25g) desiccated coconut

¼ tsp pure vanilla essence

Macaroon topping:

1 egg white

3oz (85g) caster sugar

½oz (15g) desiccated coconut

1oz (25g) ground almonds

¼ tsp pure vanilla essence

2-3oz (50-85g) flaked almonds

8-inch (20.5cm) tin with sides 2¾ inch (7cm) approx high

Line the sides and base of the tin. Preheat the oven to 350F/180C/gas mark 4.

To make the cake, cream the butter, add the caster sugar and beat until light and fluffy. Whisk the eggs and egg yolk and add gradually, beating well between each addition. Add the vanilla essence.

Mix the dry ingredients well and stir in gently. Turn into the prepared tin.

Next, prepare the topping. Whisk the egg white lightly and fold in the other ingredients. Spread carefully over the cake mixture in the tin.

Sprinkle with flaked almonds and bake in a moderate oven for 1¾ hours approx. Cool in the tin before putting on a wire rack.