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Bombay bakery macaroon cake by Shireen Anwar

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 sieved mixture of flour, baking powder and ground almonds, lastly fold in the remaining sieved mixture of flour, almond essence, pour mixture in a well greased oval tin, bake on 180 degree C for 40 minutes, remove cake in a baking tray.
Method for topping
Mix egg whites, caster sugar, grinded almonds, almonds essence in pan, mix well cook stirring with a wooden spoon continuously, when 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 degree C.

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