Macaroon cake

Ideas
0 serving Prep: 15 mins, Cooking: 1 hr
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Fruit

By Food24 November 03 2009
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Ingredients (12)

240.00 g flour — cake
10.00 ml Baking powder
2.00 ml salt
130.00 g butter — or margerine
170.00 g castor sugar
5.00 ml vanilla — essence
3.00 eggs — large, yolk only
125.00 ml milk
90.00 ml coconut
MACAROON TOPPING
3.00 eggs — large, whites only
100.00 g castor sugar
250.00 ml coconut
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Method:

Sift flour, baking powder and salt together. In a separate bowl, cream butter and sugar until light and fluffy. Add essence. Whisk egg yolks until light and frothy and gradually beat into butter mixture.
Sift a third of flour mixture over butter mixture and fold in gently. Add half the milk and fold in.
Repeat process with another third of flour mixture and remainder of milk.
Mix coconut with remaining flour and fold in. Do not overmix. Pour into a greased, loose-bottomed 22 cm cake tin.
To make macaroon topping, beat egg whites until frothy. Slowly add sugar and beat until a stiff foam forms. Add coconut and fold in. Spoon macaroon topping over batter and smooth. Bake in a preheated oven at 160 ºC for 60-70 minutes or until a skewer inserted in the centre comes out clean. Makes 1 cake.
Leave to set in tin for 10 minutes. Then, run a knife around the edge and lift cake on base out of ring and transfer on to a cooling rack.



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