Sugee Cake
This is a very famous cake among the Portuguese Eurasian families. No Christmas tradition is complete without it in Malaysia.
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INGREDIENTS
Nutrition- 3egg whites
- 370g slightly salted butter
- 225
- 9egg yolks
- 225
- 1⁄2teaspoon ground nutmeg
- 1⁄2teaspoon ground cinnamon
- 175g ground almonds
- 1teaspoon rose essence
- 2ounces self raising flour
- 3⁄4
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DIRECTIONS
- Preheat oven 180 C and line one 8" cake pan.
- Whip eggs whites to a stiff froth and set aside.
- Cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
- Add rose essence, ground nutmeg, ground cinnamon, and almonds. Mix in semolina flour.
- Fold in self raising flour and alternating with the egg whites, a little at a time until well blended.
- Bake for one hour until golden brown, or the cake skewer comes out clean when you stick it inches.
- Remove from pan and leave to cool. Pour brandy over and let it steep for a few hours. Tastes best if you let the brandy steep in the cake for a day.
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