Bombay Bakery Macaroon Cake

Bombay Bakery Macaroon Cake Recipe
Bombay Bakery Macaroon Cake

Chef : Shireen Anwer

Recipe Of Bombay bakery Macaroon Cake:


  • Butter 6 ounces
  • Caster sugar 6 ounces
  • Flour 5 ounces
  • Almonds ground 1 ounce
  • Baking powder 1 tsp heaped
  • Almonds essence ½ tsp
  • Eggs 3

Ingredients for topping

  • Egg whites 3
  • Caster sugar 6 ounces
  • Almonds grinded 4 ounce
  • Almonds essence ¼ tsp

Method for cake
Beat butter and sugar till light and creamy, add in 1 egg at a time alternating with sieved mixture of flour, baking powder and ground almonds, lastly fold in the remaining sieved mixture of flour, almond essence, pour mixture in a well greased oval tin, bake on 180 degree C for 40 minutes, remove cake in a baking tray.

Method for topping
Mix egg whites, caster sugar, grinded almonds, almonds essence in pan, mix well cook stirring with a wooden spoon continuously, when bubble starts coming, remove immediately from fire, cool slightly, put in the icing bag, pipe out in rounds, circles to cover the cake, again re-bake cake for 30 minutes on 150 degree C.

Share this :

Next Post »

I am going to try this one, it will be my first Birthday cakes.


Popular Recipes