My friend Mary responded to the Almond Macaroon Cake I posted with a version that her Nan used to bake. So in the spirit of an old-fashioned ‘Bake-Off” I visited Mary’s kitchen where she also cooked this for me and included her apple cake. Just a longer walk around the block required.
Nan’s recipe for Macaroon Cake has a topping baked into the cake just like mine but the cake beneath is lighter, more of a sponge and the macaroon flavour differs by the nuttiness of toasted coconut. Just forgive me for not photographing it out of the tin, but it did look very beautiful and Mary cut it in half and so I took my share to enjoy with friends.
Mary keeps her recipe in one of those small exercise books that our mothers and grandmothers used to record their favourite recipes from friends and relatives. Not many people bother to hand write recipes in little books today as recipes can be found in the plethora of cookbooks on the market or simply go to the internet. I do I hope families continue to hand down any they have in the family, and if they don’t want them anymore I wish they would donate them to State Libraries, especially the one in Queensland where I have established a collection of books on Gastronomy. That info is in another story I have written about in past blogs.
First layer ingredients Second layer ingredients
56g unsalted butter Two egg whites
¾ cup caster sugar ½ cup caster sugar
2 egg yolks 1 cup desiccated coconut
½ cup milk
1¼ cups self-raising flour
In an electric mixer, cream the butter and caster sugar, add the egg yolks, one at a time, then gradually add the flour.
Place in a lined cake tin – we doubled this recipe and used a large tin but if using this single recipe then a 18cm tin will suffice.
Bake in oven at 170c fan forced for around 30 minutes. Test with a skewer to see if it cooks right through the middle.
Beat egg whites and add sugar until it is thick and stiff. Spoon over top of cooked sponge and return to oven for around 15 -20 minutes until it is cooked and browned. For a printer friendly version Nan’s Macaroon Cake from Mary O’Shea