This is now my signature Sugee ( Semolina) Cake. I think i baked over 20 of these over Christmas and will continue to do so for friends and family.
What you need:
- 220g unsalted butter, diced and softened slightly at room temperature
- 120g caster sugar
- 3 tablespoons milk or water
- 100g semolina (sugee) flour
- 3 whole eggs and 2 egg yolks
- 120g caster sugar
- 2 teaspoons vanilla essence
- 80g plain flour (all-purpose flour)
- 1 teaspoon baking powder
- 1 cup Brandy
- 120g ground almonds
- 50g finely chopped almonds (almond nibs)
Putting it together:
1. Cream butter and 120g sugar in a mixer for about one minute at medium high speed. With the mixer still on, add milk gradually, followed by the semolina flour. Mix till combined. Switch off the mixer and let the mixture stand for an hour. This allows the semolina to absorb moisture. You can leave this in the fridge over night too.
2. Preheat oven to 180°C. Use cooking oil or melted butter to lightly grease the bottom and sides of your cake tin and line with grease proof paper. I’ve used a number of sizes. A 9 inch round or a 8 inch square and even cup cake moulds would do.
3. Beat eggs and egg yolks in a mixer till frothy. Add the remaining sugar gradually and beat at medium high speed for a full five minutes till pale-coloured. Stir in essence.
4. Sift flour, and baking powder. Add ground and chopped almonds. Mix well.
5. Fold in half the egg mixture to the butter mixture. Fold gently till almost combined. Then add half the flour mixture to the butter mixture and fold.
6. Add remaining egg mixture and flour mixture alternately. Fold till all ingredients are combined. Do not overmix.
7. Pour mixture into cake tin and smoothen the surface with a spatula.
8. Bake for 45 minutes. If the top of the cake starts to burn, remove the cake
from the oven after 35 minutes, cover the top of the cake with aluminium
foil, then bake for another 10 minutes. The cake is ready when an inserted
skewer or satay stick comes out clean.
foil, then bake for another 10 minutes. The cake is ready when an inserted
skewer or satay stick comes out clean.
Allow the cake to cool for 10 minutes at room temperature before removing it from the tin. Run a knife round the side of the cake and overturn it onto a wire rack to cool.
Some notes:
• Milk adds richness and flavour to this cake. If not available, replace with water but expect a slight loss in flavour.
• The extra egg yolks add moisture and richness to the cake.
• It is important to beat the eggs well. This incorporates air into the mixture, which helps the cake rise during baking.
• The extra egg yolks add moisture and richness to the cake.
• It is important to beat the eggs well. This incorporates air into the mixture, which helps the cake rise during baking.
Tagged: Cake, cup brandy, Eurasian Recipes, MY Own, Semolina, Sugee, sugee cake
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lovely cake and looks so delicious, wish I can taste it too.
thanks Nava. Y dont u try to bake it. Or if you are too lazy..hehhe..you can order them from me.
Thanks for the receipe! Just one query – When is the brandy added in …?
After all the flour has been mixed in
Hi Maam, just came across ur blog and being a sugee cake lover..i m so tempted to try
this recipe given by u..just one question before i do..Do we have to use 1cup of brandy as i
feel it s little too much..m not so sure..is there any substitute for brandy..thank u..but will surely try ..
Hi Raji,
As the cake cooks you actually do not get a very strong brandy taste as the alcohol cooks it evaporates.
You can omit the brandy if you feel its too much, or just use a couple of tablespoons. It will be fine.