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Sugee Cake

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Sugee Cake

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Ingredients

310 g Butter softened at room temperature
200 g Semolina
125 g Ground Almonds
3 tbsp Plain Flour
3 tsp Baking Powder
220 g Granulated Sugar
8 Egg Yolks
4 Egg Whites
2 tbsp Brandy
1 tsp Vanilla Extract

A rich pudding like cake for celebrations and festivals

Cuisine:

Ingredients

Directions

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Sugee cake is a staple at festivities in Singapore, be it a wedding or Christmas. The cake is made with semolina and almonds and an extraordinarily large number of egg yolks which give it a certain richness.

Much like our Christmas Cake, every family has their own recipe and their own way of decorating it. Options include with icing or marzipan or simply as it comes. We went for the latter, but maybe next time I would choose to add a bit of icing. Thank you to Sweet Additions for the recipe.

The cake is quite pudding-like and goes well with a cup of coffee. Enjoy!

Steps

1
Done

Combine the butter and semolina to form a paste and set aside, you can leave this overnight.

2
Done

Grease and line a 22″ cake tin and turn the oven to 150C.

3
Done

Mix the egg yolks and the sugar with an electric whisk until light and fluffy and put to one side.

4
Done

Combine the sifted plain flour and baking powder and ground almonds with the semolina paste.

5
Done

Then mix this with the egg yolk and sugar mixture.

6
Done

Stir in the vanilla extract and brandy.

7
Done

In another bowl, whisk the egg whites until they form stiff peaks. Then fold into the mixture and transfer to the baking tin.

8
Done

Cook at 150C for 1 hour or until it is firm in the middle.

Zoe Negus

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