Ingredients

• Melted butter, to grease
• 100g butter
• 115g (1/2 cup) caster sugar
• 3 egg yolks
• 225g (1 1/2 cups) plain flour, sifted
• 2 teaspoons baking powder, sifted
• 125ml (1/2 cup) milk
• 1 teaspoon vanilla essence
• 170g (1/2 cup) raspberry jam

Macaroon topping

• 3 egg whites
• 175g (3/4 cup) caster sugar
• 130g (1 1/2 cups) dessicated coconut
• 1 teaspoon almond essence

Method

• Step 1 Preheat oven to 180°C. Brush a 20cm round (base measurement) cake pan with melted butter. Line the base with baking paper.
• Step 2 Heat the butter in a saucepan over medium heat until just melted. Remove from heat. Add the sugar and egg yolks and stir until well combined. Fold in the flour and baking powder alternately with the milk and vanilla essence, in two separate batches, until well combined.
• Step 3 Spoon cake mixture into the prepared pan and smooth surface. Spread jam evenly over the cake mixture.
• Step 4 To make the macaroon topping: place egg whites in a clean, dry bowl and use an electric beater to whisk until soft peaks form. Gradually add sugar and whisk until thick and glossy. Use a metal spoon to gently fold in the coconut and almond essence. Spoon over jam and bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 5 minutes before turning onto a wire rack, macaroon-side up, to cool completely.