Almond Sugee Cake
Ingredients:
500 gm butter
250 gm semolina
300 gm castor sugar
125 gm finely chopped almonds
60 gm sifted plain flour
15 egg yolks
5 egg whites
2 Tbsp brandy
1 Tbsp golden syrup
1 tsp vanilla essence
1 tsp almond essence (optional)
Method:
1. Fry semolina over slow fire till light brown and fragrant, then leave to cool.
2. Cream butter with 100 gm sugar till light and creamy. Add in golden syrup, Brandy and fried semolina and stir well. Leave to stand for 8 hours or overnight.
3. Beat egg yolks with 100 gm sugar until thick and lemon coloured, then add vanilla essence and almond essence. Fold in finely chopped almonds and sifted plain flour.
4. Beat egg whites with remaining 100 gm sugar and a pinch of cream of tartar till stiff.
5. Add egg yolk mixture to butter mixture and finally fold in beaten egg whites.
6. Pour into a 10″ square tin and bake in preheated moderate oven at 180°C for 1 hour.
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Hello Rose’s Kitchen,
I have tried your almond sugee cake recipe and it turned out devine! I can’t express how delighted I was when my whole family commented it was the best sugee cake they have ever had! Your recipe works and I’m glad I found your web page.
I followed every instruction except that I added about 130ml of UHT milk and cream to the butter mixture before I let it stand for a few hours. I also added rum essense instead of brandy and 1/2 tsp of baking soda so my cake would rise.And the results were to my expectation. I had a great smelling, rich and moist sugee cake which tasted even better after keeping some for a few days!!!
Comment by | September 26, 2006
Hi Rose’s kitchen, just a question, what size eggs do you use? Thanks.
Comment by | October 11, 2006
Hi Dawn, I use medium-sized eggs. Thanks! - Rose
Comment by | October 12, 2006
Rose,
I have made sugee cake following your recipe several times and it turned out great. However, the last two times I made it the middle became pudding like texture. Could you help me out with this? Thanks.
Comment by | October 20, 2006
Rose,
Could i drop the brandy from the recipe or could i use something else ?
Comment by | October 26, 2006
Hi Rashidah,
You can omit the brandy or substitute with orange juice.
Comment by | November 25, 2006
Hi Rasidah,
Perhaps you didn’t fold in the flour properly.
Comment by | November 25, 2006
Hi Rose
I am looking for Sugee Cookie recipe. Do you have the recipe? Could you publish the recipe? Thanks.
Comment by | January 24, 2007
Hi James,
I’ve published the recipe for Almond Suji Cookie. Hope its the one you’re looking for. Thanks.
Comment by | January 24, 2007
Hi Rose
When do we add the golden syrup in your recipe?
Thanks for sharing and God bless.
Comment by | February 18, 2007
Hi Faye,
You can add the golden syrup together with the Brandy in step 2. Thanks for highlighting this to me.
God bless.
Comment by | February 18, 2007
Hi,
When beating the egg yolks with sugar, do we just beat until well mixed or do we beat the yolks until pale and creamy?
Thanks!
Comment by | March 27, 2007
Hi Sarah,
I usually beat the egg yolks till fluffy, then gradually I add in the sugar and continue to beat until thick and lemon coloured.
Comment by | March 27, 2007
Hi Rose,
I am new to baking (just managed to bake a few carrot cakes and they turned out fantastic and am now trying to be adventurous and bake something different for a change) and wonder what will make the sugee cake to rise as I noticed that your recipe indicated the used of plain flour and not self-raising flour. Do I need to add in some baking power, and how much should I add ( 1/4 tsp???). Thanks a lot for your anticipated advice.
Another thing, I would like to express my gratitude and thanks to you for being so generous in putting your sugee recipe on the net for the good of others!
God Bless you!
Cheerio!
Josephine wong
Comment by | March 28, 2007
Hi Josephine,
I used to be just as adventurous like you but I haven’t bake for quite some time. So don’t get disappointed if you don’t get satisfactory answers.
I did not use baking powder for this recipe but if you want to, you can add 1/2 tsp bp and 130ml milk as what Melissa did.
All the Best!
God Bless!
Comment by | March 28, 2007
Hi Rose
I’ve tried baking sugee cake several times before and the cakes always turned out too dry or too oily. I chanced upon your website a couple of months back and since then tried your sugee cake recipe twice - both times it turned out great. Everyone was raving about it.
Thank you for your generosity in sharing your recipe.
God Bless!
Alex
Comment by | April 26, 2007
Thanks Alex,
It’s my pleasure. So happy to hear that you all enjoyed the cake.
God Bless!
Comment by | April 28, 2007
Dearest Rose
Firstly, thanks so much for sharing this special recipe with all. I am intending to go shop for all the stuff to start baking when I realised I don’t know what is this “golden syrup”. Any alternative other than using this golden syrup? Thanks
Comment by | April 30, 2007
Dear Rose,
It took me along time to get a recipe for sugee cake and thanks alot for sharing. I will try it out soon. Question: What happens to the semolina after 8 hours? Is semolina the same thing as the indians use in making their ‘caseri’?
Anne
Comment by | April 30, 2007
Hi Florence,
You can purchase Tate Lyle’s golden syrup from supermarkets.
If its not available, just omit.
Happy Baking!
Rose
Comment by | May 1, 2007
Hi Anne,
Soaking the semolina helps plump up the grains. Indians used them to make desserts like: suji halva and laddoo.
Our Indian cook at the Guest House used to cook the semolina until like ‘bubur’ and it tasted good with some milk added.
God Bless!
Rose
Comment by | May 1, 2007
Dear Rose,
do i need to soak the semolina before frying them??
Comment by | June 5, 2007
hi Ellen,
Do not soak the semolina before frying or it will become a sticky mess.
Regards.
Rose
Comment by | June 5, 2007
Hi Rose,
Thank you for ya response, to my last question. Just wanna find out from you… when u said,leave butter mixture to stand… do i leave it in the fridge, or just room temp.
Thank U !!
Comment by | June 13, 2007
hi Ellen,
You just leave the butter mixture to stand at room temp.
All the best!
Rose
Comment by | June 14, 2007
hi rose,
i saw your recipe and thought of trying it out. but when i went to the shop and ask for semolina, they gave me sugee flour. it looks like flour. is it the same? i thought semolina looked rather grainy.
Comment by | June 25, 2007
thanks for sharing the sugee recipe but can I add baking powder for the cake to rise
Comment by | June 26, 2007
hi Irene,
Semolina is grainy in texture, it is sold in loose form or in cans.
Regards.
Comment by | June 27, 2007
hi Teresa,
You need not add baking powder for this cake.
Regards.
Comment by | June 27, 2007
thanks. looks like it’s shopping for semolina again.
Comment by | June 27, 2007
Dear Rose,
Just came across your website.Looking forward to try out your Almond Sugee Cake.Could I use cornmeal which is also known as corn semolina instead of wheat semolina? Will the taste differ?
Ailis Khalid
Comment by | June 28, 2007
hi Ailis,
I’ve not tried this recipe with cornmeal, perhaps you want to give it a try and tell us your results.
Regards.
Comment by | June 29, 2007
Hi Rose,
Melissa mentioned that she added about 130ml of UHT milk and cream to the butter mixture. Do u think she meant 130ml of milk and 130ml of cream or 130 ml OR a mixture of both milk and cream ??
Thx.
Comment by | July 3, 2007
Hi Rose,
Melissa mentioned that she added about 130ml of UHT milk and cream to the butter mixture. Do u think she meant 130ml of milk and 130ml of cream OR 130 ml of a mixture of both milk and cream ??
Thx.
Comment by | July 3, 2007
Hello Lynn,
What I meant was the latter - 130 ml mixture of both milk and cream. For those of you worried about adding brandy( alcohol) into your batter, like I said earlier add rum essence. It just gives the flavor WITHOUT the alcohol. Of course the shelf life will not last as long but it works just as well. Omit if you like or like Rose says add orange juice instead. Also, better to add baking soda so that the cake won’t turn out too compressed and hard
Comment by | July 3, 2007
Wao… That was really helpful
Melissa, THX !!
Comment by | July 3, 2007
Thank you Melissa,
That was really sweet of you.
Blessings!
Rose
Comment by | July 3, 2007
hi,
for the almonds, do you mean ground almonds, or just almond nibs?
thanks!
Comment by | July 4, 2007
hi Mag,
You can use ground almonds.
Regards!
Comment by | July 6, 2007
Hi Rose,
Can I replace semolina with semolina flour since I have already bought the wrong item.
Thks & rgds
Comment by Peggy | July 7, 2007
hi Peggy,
If it is the semolina flour which you have bought from Phoon Huat, it is semolina. The flour is fine and grainy, you should be able to use it.
All the best!
Rose
Comment by rose | July 8, 2007
Hi Rose,
Thanks for yr reply.
I bought Prima Semolina. The flour is also fine and grainy. Just follow yr recipe? fry the semolina flour & add to
the creamed butter and brandy?
Regards
Comment by Peggy | July 9, 2007
As per your description, I think it is ok to use the flour.
Regards
Comment by rose | July 9, 2007
Hi Rose,
I had tried your recipe for sugee cake. I use honey instead of golden syrup, prima semolina flour instead of semolina and only 130ml of milk instead of milk and cream. It turned out great and delicious . I am baking it now again. Thanks for the recipe!
Comment by Amanda | July 22, 2007
Well done Amanda! Maybe I should using honey too the next time! Happy Baking!:)
Rose
Comment by rose | July 22, 2007
Hi Rose
Do we add golden syrup &fried semolina to the cream butter mixture?Let Stand for 8hrs.
Comment by Connie | August 13, 2007
Connie,
Please refer to Step 2 for details.
Comment by rose | August 21, 2007
Hi Rose,
Thank you for your recipe. If I want to make a smaller (say half the size) how many egg yolks and white will I have to use??
One more thing, my oven has pre programmed temperature levels of 150C 170C 185C etc. I cant change the setting. So, can I use 170C for say 1hour 15 mins??
Comment by Meera | June 15, 2008
Hi Rose,
Luckily I found your recipe. Thank you!
I made this sujee cake for hubby’s birthday. Hubby loves sujee cakes. So I was kind of pressured to bake him one
I would say all turned out quite well. Only problem is my cake was not level, one side higher than the other. And we only ate it the next day. The top half of the cake is dry and the bottom half is very moist, which is how hubby likes it. Why do you think this happens? he says I should turn the cake up side down so that the top also becomes moist. What do you think?
In my blog, I have included a step by step guide to baking the cake, with lots of pictures too. Thank you once agian for sharing your recipe.
Comment by pingmouse | August 1, 2008