Othello Cake II


Part two of the Othello Cake: the middle layer. We have incited a debate in this household as to whether this layer is a Macaroon or a Macaron…take your pick.  Constance says the important thing is to successfully separate two eggs and save the yolks for tomorrow.  Beat the whites until very stiff.  In a separate bowl, mix 2/3 cup of ground peeled almonds, 1/3 cup of icing sugar and 1 teaspoon of baking powder.  Stir the almond mixture into the beaten egg whites, and spread this mixture in a 9-inch cake pan which has been lined with a circle of baking parchment. Bake for between 15 and 20 minutes at 350 degrees f.

Cool the macaro(o)n and save along with the sponge cake layers…a few more things to prepare….

To view Constance’s other opera experiences go to this link.

To view the complete Othello Cake Recipe go to this link.



8 thoughts on “Othello Cake II

  1. Mmmm. I vote for macaron, but not necessarily for any good reason. If the Hitty’s settle their debate and come to an answer, I would like to know what it is.

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