The spongy cake is bitten into ever so carefully, and if we wanted to indulge our taste buds, we would let it melt in our mouths - savoring the buttery good taste.
It is with this tender memory that I set out to bake a mamon that’s as close to the original as possible.
And so off to the kitchen I went to do my experiment, with quite an armful of recipes. Some hand written, a few torn off from magazines, still a few from the back of the boxes of baking supplies. I carefully noted down the techniques of the different recipes, and finally came up with one that I call my own.
Everyone who tasted them, loved them!
They were soft, buttery, and with the perfect mixture of vanilla and lemon.
I made sure to put a spin to it by adding some grated cheese on top. In Goldilocks parlance, it is the grated cheese that makes it “espesyal”.
fresh off the oven...
dipped in sugar...
enjoy!!!
Share
2 comments:
yummy! so how much for a dozen? :)
Can you please Fed Ex some to me. I should have visited you when I was in Manila!
Post a Comment
Note: Only a member of this blog may post a comment.