Sugee Cake
This recipe makes a very fluffy sugee cake because air is beaten separately into butter, egg yolks and egg whites. Besides toasted sugee, there's also toasted almonds in the cake, making it very nutty.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 60 g sugee aka semolina
- 60 g almonds
- 165 g unsalted butter (at room temperature)
- 35 g castor sugar
- 1 tsp golden syrup
- 2 tsp brandy
- 80 g yolks
- 35 g castor sugar
- 1 tsp vanilla extract
- 20 g cake flour
- 1/6 tsp baking soda
- 80 g egg whites
- 1/8 tsp cream of tartar
- 35 g castor sugar
Instructions
- 1
Spread sugee thinly on baking tray lined with aluminium foil, bake 10 minutes at 180°C, stir thoroughly, continue baking till light brown and fragrant (another 5 minutes or so), leave till cool.
- 2
Bake almonds at 180°C till brown and fragrant, 6-8 mins. Leave till cool. Chop roughly. Grind till fine.
- 3
Whisk butter and 35 g sugar till thick and pale. Add golden syrup and brandy. Mix till combined. Add baked semolina. Mix thoroughly. Set aside till semolina is soft, about 1 hour, in air-condition if weather is unusually hot so that butter doesn't melt.
- 4
Preheat oven to 170°C. Line 18 x 5 cm round cake pan with parchment paper.
- 5
Whisk eggs yolks and 35 g castor sugar till thick and pale. Add vanilla extract and ground almonds. Sift cake flour and baking soda into mixture. Mix evenly. Add to butter mixture. Fold till almost even.
- 6
Whisk egg whites till thick foam forms. Add cream of tartar. Whisk till foam thickens further. Gradually add 35 g castor sugar as you continue whisking. Keep whisking till egg whites just reach stiff peak stage. Fold into yolk and butter mixture in 2 batches till just evenly mixed, scraping down thoroughly as you fold.
- 7
Pour batter into cake pan. Level top. Bake till cake shrinks very slightly from sides, around 40 minutes. If cake browns too fast – check 25 minutes into baking – block oven's top heat with baking tray. Remove cake from oven. Let cool a few minutes. Unmould and leave on wire rack till completely cool.