Eurasian•indulgent

Almond Sugee Cake

This recipe yields a 12 inch square cake of 1.5 inch thickness. If you prefer a thicker cake, use a 10 inch square pan

Ingredients

Quantities are shown as originally provided.

1
Pan fry 285g semolina on low heat until light brown
2
Add fried semolina that has been cooled down into a mixing bowl
3
Add 500g butter to semolina
4
Cream semolina and butter until light and creamy
5
Cover the bowl and set aside for at least 4 hrs
6
After 4 hrs remove the semolina mixture and add 285g sugar to mixing bowl
7
Add 14 egg yolks
8
Mix until sugar dissolves
9
Add the semolina mixture to the egg yolk mixture in batches
10
Add 3 tsp vanilla extract and mix well
11
In a separate bowl, add 4 tsp baking powder to 80g plain flour
12
Add 1 tsp salt and mix well
13
Add 160g finely ground almonds
14
Add the almond flour mixture to the semolina egg yolk mixture and mix at low speed
15
In a very clean and oil free mixing bowl add 7 egg whites
16
Change to a wire whisk attachment
17
Add 1/2 tsp cream of tartar and whisk until egg whites stiffen
18
Add semolina mixture batter to the egg white in batches and fold at low speed
19
Line a 12 inch square baking pan with parchment paper and carefully pour in the batter
20
Bake in a pre-heated oven at 175°C for 15 mins. Then lower temp to 160°C and bake for another 15-20 mins till golden brown
21
The cake is ready when skewer comes out clean
22
Set aside cake to cool for 15 mins before removing from pan