Ingredients
140g
Eggs
136ml
Milk
Method
Place the Gamma cake margarine, macaroon paste and syrup in a bowl fitted
with a beater, cream for 5 minutes on 2nd speed then scrape down.
Add the eggs slowly on 1st speed over 2 minutes.
Sieve the flour and baking powder together then add to the above on 1st speed, scrape down.
Add the milk slowly on 1st speed over 2 minutes
Scrape down and mix until clear.
Deposit 100g into a 6 inch prepared foil case.
Foil cases - Block 6 inch foil cases the Cardowan sweet paste, Spread the base evenly with Raspberry jam.
Bake at 375°F for 25 minutes.
When cool brush with boiled raspberry jam, then water icing.
