Ingredients
-
310 g Buttersoftened 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
Directions
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. |
