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| Bombay Bakery Macaroon Cake |
Recipe Of Bombay bakery Macaroon Cake
Ingredients
- 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 a sieved mixture of flour, baking powder, and ground almonds, lastly fold in the remaining sieved mixture of flour, almond essence, pour the mixture in a well-greased oval tin, bake on 180 degrees C for 40 minutes, remove the cake in a baking tray.
Method for topping
Mix egg whites, caster sugar, ground almonds, almonds essence in the pan, mix well cook stirring with a wooden spoon continuously, when the 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 degrees C.
