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Wednesday, July 20, 2011

Sugee Cake

I have long wanted to make a sugee cake and finally baked one. I found one recipe which uses 8 eggs and so I decided to use the pound cake measurement as a guide instead and just added some ground almond. The cake turned out well, just like a rich butter cake with the texture of the sugee except that it is quite crumbly.  I think I have to reduce the baking powder.  Perfect for tea time!

Sugee Cake

250gm oz butter
210 castor sugar
4 eggs - whisk slightly
125 gm self-raising flour              )
3/4 tsp baking powder                )   sieve together
125 gm sugee (semolina flour)     )
125gm ground almond                )
1 tsp vanilla essence
8 tabsp milk


1)        Cream butter and sugar until light and fluffy.
2)        Add in eggs one at a time.  Add in vanilla essence
3)        Add in the sieved flour, sugee and ground almond alternately with the milk and ending with the
4)       Pour the batter into a greased 9" pan and bake for about 50 mins at 175 deg. C. Test for doneness
          by inserting a skewer into the cake and if it comes out clean, the cake is ready.

Note:   Being too lazy to wash the baking pan, I use 3 small aluminium foil cake pan for the above cake. I baked them for about 35 mins.


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