Total Time
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition


  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. 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. Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
  4. Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
  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. Pour mixture into cake tin and bake for 45 minutes.
  7. Allow cake to cool for 10 minutes before removing from tin.
  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.
Most Helpful

Too much butter. May be it's a typo in recipe. Came out floating in butter.

Rokshana A. July 13, 2015

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

mthirunanthini December 20, 2013

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!

Cheryl Wong January 02, 2012