SGQuakerChef 2021 Runner Up

Macau Almond Cake
Category:
Snacks
Contributed by:
Tang Xiao Lan
Recipe Image
Macau Almond Cake
Ingredients
  • 100g Quaker Instant Oatmeal 
  • 100g Whole almonds 
  • 30g Icing sugar 
  • 70g Unsalted butter 
  • 1 tbsp water
  • 1 tsp almond extract
Procedure
  1. Oven preheat to 150C .
  2. Grind Quaker instant oatmeal, whole almonds with icing sugar together in food processor until fine smooth flour is formed.
  3. Cut butter into small cubes and drop into the flour mixture. 
  4. Use your fingers to crumble and rub in the butter until the mixture turns fine crumbs.  
  5. Add almond extract and then the water bit by bit until the mixture comes together and holds when pressed. 
  6. Dust the cookie mold with icing sugar until lightly coated all around.  
  7. Pack the cookie mixture into the mold lightly but firmly, making sure that all corners are packed. (The firmer you pack the cookie, the better it will keep its shape. The lighter you pack your cookie the more tender and melt in your mouth it will be.)
  8. Smooth out the top of the cookie by a gentle rubbing motion to get rid of excess cookie mixture.
  9. Bang the cookie mold flat on the table to remove the cookies. Put onto a parchment lined baking tray and bake with the oven door slightly open for 25 mins or until just golden brown. Close oven door, switch off heat and let sit for 5 more minutes. Take the cakes out of the oven and let it cool on rack completely.