Sugee Cake is a traditional cake of the Eurasian community in Malaysia & Singapore. It is made on special occasions and sometimes decorated with marzipan and royal icing (though usually just enjoyed on its own). It is deliciously nutty with a rich flavour. Although Sugee Cake has a coarse texture, it is surprisingly moist and buttery. Through the decades recipes have been shared and tweaked, resulting in slight variations here and there.

We have had several requests for this recipe, and we finally got round to making a video for it. Anne’s recipe is an old-fashioned one. Besides vanilla essence, it has cardamom powder, rose essence and almond essence. We think her version of Sugee Cake is simply divine, and most certainly excites the palate! We decorated our Sugee Cake with butter icing as we wanted to make a Christmas wreath. We hope you enjoy baking this for Christmas 🎄🎅🏻🎁

Season’s Greetings to one & all ❤️❤️❤️


SUGEE CAKE

Ingredients:

450G butter (salted)
300g sugee (semolina)
300g caster sugar
12 egg yolk
5 egg white
1/4 tsp cream of tartar
120g self raising flour
120g ground almond
1/4 tsp cardamom powder
1/4 tsp rose essence
1/4 tsp almond essence
2 tsp vanilla essence
3 tbsp brandy (optional)

9" round cake tin (greased and lined with parchment paper around the sides and base)

Fan assisted oven 160C
Baking time 40-45mins

свернуть