1 small cake, any type; 50 gms of Macaroon mixture
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Place the 50 gms Macaroon Mixture in the centre of the cake
leaving room for expansion. Bake in pre
heated oven at 200C or 350F for 15 to 20 minutes until puffed up and done. Remove and cool.
To Make the Macaroon Mixture:
250 gms sugar, 75 gms cashew kernels or bits, 9 cardamoms
(seeds only), a squish of lemon juice; one medium egg white; a pinch of salt.
Grind sugar and cardamom in blender. Place in mixing bowl.
Add lemon juice, salt and cashew kernels and mix with spatula. Add egg white a
little at the time until the mixture becomes a dough like consistency. Discard unused egg white. If too sticky add
more sugar.
Reserve 50 gms for the Fruit & Macaroon Cake. Make the rest into Macaroons.
Arrange the 50 gms on the cake and bake at 200C for 15 to 20
minutes till puffed up and pale brown.
Cool and serve.
Break off pieces from the remaining Macaroon Mixture and place on baking tray 2 inches apart.
Preheat oven to 350 F or 200 C. Bake 15
to 20 minutes until done or slightly brown. Remove and cool.
NB: I used a
sugarless cake as the combination of Macaroon and Sugarless Cake is just
right. Cup cakes would be a good option
as the topping is very crumbly and it is best to avoid slicing this cake. For cup cakes about 25 gms of Macaroon
Mixture should do.
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