Semolina or locally referred to as Sugee cake is one of the most popular Malaysian Eurasian Cakes it is essentially a pound cake made with Semolina flour and almonds both grounded into meal and silvers. Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Read more about Semolina here. And of course the basic cake ingredients butter, sugar, eggs and etc. This is a very rich cake traditionally made with a lot of egg yolks, i’ve even seen recipes which call for 10 -12 egg yolks!
I made a batch of Semolina ( sugee) Cupcakes a week ago. I used the same recipe i always do, but poured them into cupcake molds instead. It too between 25 – 30 mins to bake. Because of the brandy, these cakes keep quiet well in am airtight container in the fridge but make sure you cool and dry them thoroughly first.
Tagged: Cake, Cupcake, Eurasian Recipes, Pound Cake, Semolina, Semolina Cake, sugee cake
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