Papa's favourite cake . . .

Picture by Nan

Nan’s macaroon cake is so moist and moreish . . . it’s Papa’s favourite. The recipe came from an old friend and Nan tweaked it by adding jam and an extra egg for the topping. It’s a special occasion cake that the whole family love. There’s never a crumb left over.

INGREDIENTS:
125g (4oz) butter
125g (4oz) sugar
3 egg yolks
1 tsp vanilla essence
175g (6oz) flour
1/8 tsp salt
1 tsp baking powder
2 tbsp milk

METHOD:
• Cream butter and sugar

• Add egg yolks and vanilla essence

• Beat well

• Add sifted dry ingredients alternately with the milk

• Spread in greased tin. I used a ring tin lined

• Spread about 3 tablespoons raspberry jam evenly on top of this

• Now cover with the following mixture:
3 egg whites
125g (4oz) sugar
1½ cups coconut

• Beat whites till stiff

• Fold in sugar and coconut

• Bake 40-45 min 180 deg Celsius (350 deg F).

Nan’s macaroon cake is so moist and moreish . . . it’s Papa’s favourite. The recipe came from an old friend and Nan tweaked it by adding jam and an extra egg for the topping. It’s a special occasion cake that the whole family love. There’s never a crumb left over.

INGREDIENTS:
125g (4oz) butter
125g (4oz) sugar
3 egg yolks
1 tsp vanilla essence
175g (6oz) flour
1/8 tsp salt
1 tsp baking powder
2 tbsp milk

METHOD:
• Cream butter and sugar

• Add egg yolks and vanilla essence

• Beat well

• Add sifted dry ingredients alternately with the milk

• Spread in greased tin. I used a ring tin lined

• Spread about 3 tablespoons raspberry jam evenly on top of this

• Now cover with the following mixture:
3 egg whites
125g (4oz) sugar
1½ cups coconut

• Beat whites till stiff

• Fold in sugar and coconut

• Bake 40-45 min 180 deg Celsius (350 deg F).

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