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).