Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sugee (Suji) Cake Recipe
    Lost? Site Map

    Sugee (Suji) Cake

    Sugee (Suji) Cake. Photo by shabnam62

    1/1 Photo of Sugee (Suji) Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Oi Lin's Note:

    This fragrant and moist cake is rich, flavourful and studded with crunchy almond nibs. This is my tried and tested recipe and is one of my favourite cakes to bake! Go to to view a picture of the cake.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4-6



    Units: US | Metric


    1. 1
      Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
    2. 2
      Preheat oven till 180 degrees Celsius (350 degrees F). Grease sides and bottom of 7-inch round cake tin. Line bottom of tin with paper.
    3. 3
      Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
    4. 4
      Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
    5. 5
      Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
    6. 6
      Pour mixture into cake tin and bake for 45 minutes.
    7. 7
      Allow cake to cool for 10 minutes before removing from tin.
    8. 8
      Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on December 20, 2013


      Excellent cake.this is the first suji cake recipe that I have tried.fantastic taste and the crunchiness of the almonds.thank you Lin.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2012


      Just tried your suji cake recipe - fantastic results with rave reviews from my most discerning critics of Eurasian suji cake fans (my family & in-laws). Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2011


      This is one of the best recipes I have got of suji cake. Have baked it twice so far with very satisfying results! Lots of almonds in it. I would recommend this one for all suji cake lovers......Thanks Oi Lin for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sugee (Suji) Cake

    Serving Size: 1 (176 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1138.5
    Calories from Fat 659
    Total Fat 73.3 g
    Saturated Fat 32.1 g
    Cholesterol 342.3 mg
    Sodium 354.5 mg
    Total Carbohydrate 104.6 g
    Dietary Fiber 6.7 g
    Sugars 62.2 g
    Protein 21.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites