Rose's Kitchenette

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Almond Sugee Cake

 

Ingredients:

500g butter

250g semolina

300g caster sugar

125g finely chopped almonds

60g 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 100g sugar until light and creamy.  Add in golden syrup, brandy and fried semolina and stir well.  Leave to stand for 8 hr or overnight.

3.  Beat egg yolks with 100g 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 100g sugar and a pinch of cream of tartar until 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 hr. 

Almond Sugee Cake, 5.0 out of 5 based on 1 rating Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 3.79/5)

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April 5th, 2006 Posted by | Cakes | 73 comments

73 Comments »

  1. 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!!!

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    Comment by | September 26, 2006

  2. Hi Rose’s kitchen, just a question, what size eggs do you use? Thanks.

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    Comment by | October 11, 2006

  3. Hi Dawn, I use medium-sized eggs. Thanks! – Rose

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    Comment by | October 12, 2006

  4. 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.

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    Comment by | October 20, 2006

  5. Rose,
    Could i drop the brandy from the recipe or could i use something else ?

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    Comment by | October 26, 2006

  6. Hi Rashidah,
    You can omit the brandy or substitute with orange juice.

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    Comment by | November 25, 2006

  7. Hi Rasidah,
    Perhaps you didn’t fold in the flour properly.

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    Comment by | November 25, 2006

  8. Hi Rose
    I am looking for Sugee Cookie recipe. Do you have the recipe? Could you publish the recipe? Thanks.

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    Comment by | January 24, 2007

  9. Hi James,
    I’ve published the recipe for Almond Suji Cookie. Hope its the one you’re looking for. Thanks.

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    Comment by | January 24, 2007

  10. Hi Rose
    When do we add the golden syrup in your recipe?
    Thanks for sharing and God bless.

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    Comment by | February 18, 2007

  11. Hi Faye,
    You can add the golden syrup together with the Brandy in step 2. Thanks for highlighting this to me.
    God bless.

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    Comment by | February 18, 2007

  12. 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!

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    Comment by | March 27, 2007

  13. 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.

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    Comment by | March 27, 2007

  14. 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

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    Comment by | March 28, 2007

  15. 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!

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    Comment by | March 28, 2007

  16. 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

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    Comment by | April 26, 2007

  17. Thanks Alex,
    It’s my pleasure. So happy to hear that you all enjoyed the cake.
    God Bless!

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    Comment by | April 28, 2007

  18. 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 🙂

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    Comment by | April 30, 2007

  19. 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

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    Comment by | April 30, 2007

  20. Hi Florence,
    You can purchase Tate Lyle’s golden syrup from supermarkets.
    If its not available, just omit.
    Happy Baking!
    Rose

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    Comment by | May 1, 2007

  21. 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

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    Comment by | May 1, 2007

  22. Dear Rose,

    do i need to soak the semolina before frying them??

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    Comment by | June 5, 2007

  23. hi Ellen,
    Do not soak the semolina before frying or it will become a sticky mess.
    Regards.
    Rose

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    Comment by | June 5, 2007

  24. 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 !! 😀

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    Comment by | June 13, 2007

  25. hi Ellen,
    You just leave the butter mixture to stand at room temp.
    All the best!
    Rose

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    Comment by | June 14, 2007

  26. 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.

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    Comment by | June 25, 2007

  27. thanks for sharing the sugee recipe but can I add baking powder for the cake to rise

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    Comment by | June 26, 2007

  28. hi Irene,
    Semolina is grainy in texture, it is sold in loose form or in cans.
    Regards.

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    Comment by | June 27, 2007

  29. hi Teresa,
    You need not add baking powder for this cake.
    Regards.

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    Comment by | June 27, 2007

  30. thanks. looks like it’s shopping for semolina again.

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    Comment by | June 27, 2007

  31. 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

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    Comment by | June 28, 2007

  32. hi Ailis,
    I’ve not tried this recipe with cornmeal, perhaps you want to give it a try and tell us your results.
    Regards.

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    Comment by | June 29, 2007

  33. 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.

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    Comment by | July 3, 2007

  34. 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.

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    Comment by | July 3, 2007

  35. 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

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    Comment by | July 3, 2007

  36. Wao… That was really helpful 😀

    Melissa, THX !!

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    Comment by | July 3, 2007

  37. Thank you Melissa,
    That was really sweet of you.
    Blessings!
    Rose

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    Comment by | July 3, 2007

  38. hi,
    for the almonds, do you mean ground almonds, or just almond nibs?
    thanks!

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    Comment by | July 4, 2007

  39. hi Mag,
    You can use ground almonds.
    Regards!

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    Comment by | July 6, 2007

  40. Hi Rose,

    Can I replace semolina with semolina flour since I have already bought the wrong item.

    Thks & rgds

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    Comment by Peggy | July 7, 2007

  41. 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

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    Comment by rose | July 8, 2007

  42. 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

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    Comment by Peggy | July 9, 2007

  43. As per your description, I think it is ok to use the flour.
    Regards

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    Comment by rose | July 9, 2007

  44. 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!

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    Comment by Amanda | July 22, 2007

  45. Well done Amanda! Maybe I should using honey too the next time! Happy Baking!:)
    Rose

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    Comment by rose | July 22, 2007

  46. Hi Rose
    Do we add golden syrup &fried semolina to the cream butter mixture?Let Stand for 8hrs.

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    Comment by Connie | August 13, 2007

  47. Connie,
    Please refer to Step 2 for details.

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    Comment by rose | August 21, 2007

  48. 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??

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    Comment by Meera | June 15, 2008

  49. Hi Rose,
    I made this sujee cake for hubby’s birthday. Hubby loves sujee cakes. So I was kind of pressured to bake him one 🙂 Luckily I found your recipe. Thank you!

    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.

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    Comment by pingmouse | August 1, 2008

  50. Hi Aunty Rose

    Thank you for the beautiful recipe. I baked the cake over Chinese New Year and my colleagues and friends just love it.

    Cheers
    Olivia

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    Comment by Olivia | March 4, 2009

  51. Rose,

    This is the ULTIMATE sugee cake recipe – by far the very best that I have tried out so far. Definitely a keeper.

    Thank you for your generosity in sharing such a wonderful recipe and all your other recipes too.

    God Bless you with the best of health always.

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    Comment by Mei | April 7, 2009

  52. Thank you Mei. May God bless you with abundance.

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    Comment by rose | April 8, 2009

  53. Just wanted to know that in a country like Spore leaving the butter and semolina mixture for a a period of 8 hrs ..wont the butter be spoilt.

    secondly why do you need to dry fry the semolina?. Would it make a difference to the taste and texture of the cake if the standing time of the butter and semolina mixture is reduced to say an hour?

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    Comment by chris seet | April 27, 2009

  54. Hi Rose, do you use salted or unsalted butter?

    Lisa

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    Comment by Lisa | May 15, 2009

  55. Hello Rose,
    Am about to make your sugee cake this weekend. From the ingredients I can tell it will be a large cake. Just curious if this cake can be frozen. Thanks!

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    Comment by Evengiline | July 29, 2009

  56. Dear Rose,
    thank you so much for sharing your sugee cake recipe. I wanted to bake something Eurasian this Christmas and sugee cake has been on my list for a long time but I was always put off by the number eggs! This year, I decided that I would make it and halved your recipe. I’d like to share my experience here with others who may wish to try the cake and still have questions – despite the many previously answered questions.
    I halved all the ingredients and baked the cake in a 20cm/8 inch round tin (lined bottom with parchment paper and buttered sides). The cake was baked for 50min. Perhaps 45 min would have sufficed too but I was afraid and left it for another 5 min. I used 7 egg yolks and 3 egg whites (M size eggs for the half recipe). I also added the milk/cream mixture as someone suggested. It turned out fine with the texture I remember from the days when my mum baked sugee cakes.
    Someone here said a friend made a comment that they couldn’t taste the brandy. That’s right. I would add one or two Tbsp more as I like the taste too.
    As I didn’t have golden syrup and I wasn’t about to buy a bottle just to use 1 Tbsp (for 1/2 recipe), I used Agarve syrup instead. No problem.
    Another person asked if couscous could be used. I would not advise it as couscous grains are much bigger. Neither would I use cornmeal.
    Lastly, I felt that this cake could use some kind of topping or filling. I made it plain and when eating it, felt something was missing.
    Thanks for sharing a recipe that works!

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    Comment by Fran | December 24, 2009

  57. Dear Fran,
    Thank you very much for your comments and feedback. Your generosity and kindness to share your experience is greatly appreciated. Will appreciate if more will share their experiences too. I wish you and all our friends A Merry Xmas & A Blessed New Year 2010. May the Lord bless you with abundance.

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    Comment by rose | December 24, 2009

  58. Hi Rose,

    I will be trying out your recipe tonight.. (wish me luck!), just need to confirm something.. item 2 is to be left overnight.. should it be in the fridge or room temperature?? (its pretty warm these days by the way)

    Hope to hear from you soon!

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    Comment by Lola | March 29, 2010

  59. I want to let you know how happy I found your website and thank you so much for sharing your recipes. I was wondering if you have a recipe for “ma lai gao “malaysian version. Thank you.

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    Comment by sonia | April 11, 2010

  60. Hi Rose, thank you very much for sharing your almond sugee cake recipe with us. It was very kind of you. I have always wanted to bake an almond sugee cake for a long time but dare not. I used to watch my aunty when I was a little girl and was fascinated with the time and patience she took when making the ingredients for the cake. Unfortunately, I never got the recipe from her. And now that she is gone, I would love to try it.

    I would like to ask you about the egg white and the 100 gm of castor sugar. How long do u beat the egg white?. After u have beaten the egg white, do you use the top of the beaten egg white alone or the whole mixture if there is some liquid present at the bottom?

    Thank you Rose.

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    Comment by Bridget | August 22, 2010

  61. Hi Rose

    THANK YOU so much for being such an angel and sharing your recipes with all of us. I have taken note of the recipe and will be trying out this weekend. Wish me luck!

    hugs
    Sham

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    Comment by Shamila Bashir | December 10, 2010

  62. how long can a sugee cake last if no brandy is added?
    and when i baked mine, how come the middle centre part sinks slightly?

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    Comment by stardusts | December 29, 2010

  63. Hi Rose,

    I’ve just baked your sugee cake recipe and it is fantastic – very moist with a nice touch of brandy (which I doubled as I like brandy in my sugee cake!). I halved your recipe with 6 yolks and 3 whites for my smaller square tin. The sweetness level is perfect – with just that hint of sweetness that doesn’t become cloying. Just right for eating one more slice.

    Thanks so much for sharing your splendid recipe.

    All the best,

    Wendy

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    Comment by Wendy | June 12, 2011

  64. Hi Wendy,
    Thanks for sharing.
    Best wishes & regards

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    Comment by rose | June 14, 2011

  65. Hi Rose, tks for the recipe. I m baking it now…. Sugee cakes go well wit icing on the top. Would appreciate if you could provide recipe 4 icing? Many thanks!!

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    Comment by Gaya3 | July 16, 2011

  66. Hi Rose,

    Your Sugee Cake recipe sounds interesting. My family and I are avid fans of sugee cake. However, we miss the old time sugee cake with the candied melon and tangerine. Wonder if this can be incorporated into your recipe?

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    Comment by Josephine | July 26, 2011

  67. My family always love sugee cakes and carrot cakes.
    Chance upon your webpage and am happy that you are sharing these recipes with us.
    Am going to bake the sugee cake today and hope it will turn out well for me.
    Thanks very much for your genoursity.

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    Comment by doris | November 1, 2011

  68. Hi Rose,

    I have just downloaded the recipe of your Almond Sugee Cake and will be baking it.

    Thank you.

    Regards and God bless.

    June Leong

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    Comment by June Leong | December 5, 2011

  69. Dear Rose,

    I am so blessed to see see your web.site and all those recipes. God will bless you richly for your kind heart. I have been looking for kueh lapis recipe for such a long time, tried a few several times, sadly , unsuccessful, so I will try your recipes and see how it goes. Anyway, Rose, do you have the recipe for kueh binkar (tapioca) kueh. Would love to have them. Thanks God Bless.

    Angeline

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    Comment by Angeline Verghese | April 19, 2012

  70. Hi Rose,

    Thanks for your Sugee cake recipe, it is lovely.
    Was wondering if you do it and sell?

    From,

    Emmeline

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    Comment by Emmeline | November 24, 2012

  71. Dear Rose thks for yr fabulous recipe.Can I ask why the almond & sembolina seems to sink to the bottom half of the cake? is it due to the folding of the flour( I used the machine to mix only at the end for the egg white I use my hand to fold)or is it because i soak the sembolina & butter overnight but in the fridge. My fried said the reason is the later as in the fridge, the butter gets hardened and is not absorbed by the sembolina? Appreciate if you can shed some light…thanks

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    Comment by Margaret | May 13, 2013

  72. Hi Aunty rose, may I ask if I can use an alternative to cream of tartar?

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    Comment by Csamuel | October 26, 2013

  73. Hi Sis Rose,

    Thanks for sharing a good cake recipe. A few questions for you 🙂 Can I check what brand brandy do u use for this cake ? What would be the difference of adding milk and not adding milk?

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    Comment by Jane | October 4, 2015

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