Monday, April 21, 2014

Sugee Cake

This sugee cake recipe is from Aunt Abby who is an elderly friend of my Mum. I've known Aunty Abby since I was a young girl in primary school. Aunt Abby was a lovely, friendly lady whom we met through our church in Malaysia. She always had a smile and her sugee cake was one of the best around. Aunt Abby always made sugee cake at Christmas as gifts for friends.

Sugee cake is a buttery cake made with fine semolina, almond meal and many many egg yolks (10 in total). Certainly not a cake for those who are conscious of what they eat. Yet, a small piece with a cup of tea is simply perfect.


I have converted the recipe below to metrics but also left the imperial measurements.

240gm caster sugar (8oz)
170gm sugee (fine semolina) (6oz)
57gm almond meal (2oz)
283 gm butter (10oz)
1 tbsp brandy
10 egg yolks
4 egg whites
57gm plain flour (2 oz)
1 tsp baking powder

  1. Heat oven to moderate temperature 160C (120C for my oven).
  2. Line base of a 9 inch square baking pan and grease the base and sides of pan. (optional: dust the pan with a little flour)
  3. Cream butter and ½ quantity of sugar.
  4. Beat the egg yolks with the remaining sugar
  5. Beat the egg whites till stiff.
  6. Fold in sugee to the butter and sugar mixture, then fold in the egg yolk mixture.
  7. Lastly, fold in the almond meal, flour, brandy followed by beaten egg white.
  8. Pour mixture into prepared baking pan.
  9. Bake for 45 mins till inserted skewer comes out clean. Top of cake is golden brown. Let cake cool in pan for 10 minutes then cool totally on wire rack.

You can use the remaining egg whites in an omelette or meringues.

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