Monday, June 29, 2009

Sugee Cake

Make a batch of biscottis over the weekends and had many egg yolks left over. I decided to make the Sugee Cake which I read in a magazine. However, I have modified the recipe slightly to accomodate to the ingredients I had at home.

The cake has a grainy texture due to the semolia flour and almond powder. I guess this is a cake that you will either love or hate. I personally do not really like the cake. I would prefer blueberry cupcakes or butter cakes to this.

Here is the recipe (reduced sugar version):
250g butter
200g sugar
9 egg yolks
3 egg whites
225g semolia flour
170g almond powder
30g cake flour
1tsp mix spices
2tbsp milk

Preheat oven at 160C.
1. Cream butter and sugar till light and fluffy.
2. Add in egg yolks one at a time. Beat well after each addition.
3. Add in semolia flour and almond powder and mix till just blend.
4. Sift flour with mix spice. Add into no. 3.
5. Add 2tbsp milk. Put batter aside.
6. Whisk egg white till light and fluffy.
7. Add into butter mixture. Mix well.
8. Put in a baking tin and bake at 160C for 50mins or till light golden brown.


Olivia said...

I totally agreed with you when you said that sugee cake is very subjective to the tastebuds of the beholders. I personally love sugee cake and will try out your recipe.


Jimmy said...

The speciality of this sugee vake is that its a simple but still mouth watering cake..Also it requires less ingredients and thus easy and fast to make..

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