We talked about the Eurasian Sugee cake earlier this week, so I decide to share a recipe with you guys.

I read through a great many recipes on the internet, and stumbled upon https://www.shiokmanrecipes.com/

Eddie is Singaporean and has an informative YouTube channel and blog. Take a look at his amazing creations.

And here is Shiokman’s Sugee cake recipe.

Ingredients

• 285 g semolina
• 500 g unsalted butter
• 285 g sugar
• 14 egg yolks
• 3 tsp vanilla extract
• 4 tsp baking powder
• 80 g plain flour
• 1 tsp salt
• 160 g finely chopped almonds
• 7 egg whites
• 1/2 tsp cream of tartar

Instructions

1. Pan fry 285g semolina on low heat until light brown
2. Add fried semolina that has been cooled down into a mixing bowl
3. Add 500g butter to semolina
4. Cream semolina and butter until light and creamy
5. Cover the bowl and set aside for at least 4 hrs
6. After 4 hrs remove the semolina mixture and add 285g sugar to mixing bowl
7. Add 14 egg yolks
8. Add the semolina mixture to the egg yolk mixture in batches
9. Add 3 tsp vanilla extract and mix well
10. In a separate bowl, add 4 tsp baking powder to 80g plain flour
11. Add 1 tsp salt and mix well
12. Add 160g finely ground almonds
13. Add the almond flour mixture to the semolina egg yolk mixture and mix at low speed
14. In a very clean and oil free mixing bowl add 7 egg whites
15. Change to a wire whisk attachment
16. Add 1/2 tsp cream of tartar and whisk until egg whites stiffen
17. Add semolina mixture batter to the egg white in batches and fold at low speed
18. Line a 12 inch square baking pan with parchment paper and carefully pour in the batter
19. Bake in a pre-heated oven at 175°C for 15 mins. Then lower temp to 160°C and bake for another 15-20 mins till golden brown
20. The cake is ready when skewer comes out clean
21. Set aside cake to cool for 15 mins before removing from pan

Recipe Notes

• Make sure that the bowl is really clean and oil free before adding the egg whites for whisking
• You may use coarsely ground almonds (or a combination of finely and coarsely ground almonds) if you prefer a rougher texture
• This recipe yields a 12 inch square cake of 1.5 inch thickness. If you prefer a thicker cake, use a 10 inch square pan