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...