Sugee (Suji) Cake

Submitted by Oi Lin

"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 www.boostprints.com to view a picture of the cake."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 6 slices
• Serves: 4-6

ingredients

• 220 g unsalted butter, diced and softened
• 120 g caster sugar (superfine)
• 3 tablespoons milk or 3 tablespoons water
• 100 g semolina flour (sugee or suji)
• 3 whole eggs
• 2 egg yolks
• 120 g caster sugar (superfine)
• 2 teaspoons vanilla essence
• 80 g plain all-purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 120 g ground almonds
• 50 g finely chopped almonds

directions

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.

Reviews

[eagle2phoenix]

Made this successfully a second time in a square cake tin. Beautiful buttery cake. Best eaten a day after baking. A family favourite.

 

[Zai A.]

Baked this today. We love how it turned out. Thank you for the recipe.

 

[Farlene M.]

Thank you for this recipe. My parents were happy. I would however make some changes to the amount of butter and sugar used. Too oily and too sweet for my family. I would also not use raw almond for my next recipe. All in all, the cake came out pretty well. Now we don't have to order anymore for Eid or X'Mas since I can make my own. LOL

 

[sarahnrd]

The cake turned out nicely. I added orange zest. Sustituted the almonds with a combination of sesame and dessicated coconut since I did not have almonds then. Good recipe. Will try it again with almonds next.

 

[Rahena O.]

I HAVE TRIED MANY SOOGEE CAKE RECIPES AND I WAS DISSAPPOINTED WITH THE RESULTS THIS RECIPE WAS AMAZING I WILL NOT CHANGE FOR ANOTHER RECIPE.THE TEXTURE AND TASTE WAS PERFECT