Almond Sugee (Semolina) Cake
One of the most sought after cakes for Christmas is Almond Sugee Cake aka Semolina Cake. An appropriate gift for the festive season and also impress your guest at a Christmas party.
This is a revisit of the recipe that I previously shared on Sugee Cake in a Bundt pan (http://bit.ly/2ipbVWw) This time I am baking this cake in a 12 inch square baking pan, which yielded a 1.5 inch height cake. If you prefer a thicker cake, use a 10 inch square baking pan.
This video is specially for those who have asked what baking pan to use if they don’t have a Bundt pan.
To make this ever popular Eurasian cake, click on the video tutorial and print out the recipe below.
Thank you
Please click image below to view Video Tutorial:
- 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
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Pan fry 285g semolina on low heat until light brown
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Add fried semolina that has been cooled down into a mixing bowl
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Add 500g butter to semolina
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Cream semolina and butter until light and creamy
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Cover the bowl and set aside for at least 4 hrs
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After 4 hrs remove the semolina mixture and add 285g sugar to mixing bowl
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Add 14 egg yolks
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Mix until sugar dissolves
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Add the semolina mixture to the egg yolk mixture in batches
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Add 3 tsp vanilla extract and mix well
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In a separate bowl, add 4 tsp baking powder to 80g plain flour
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Add 1 tsp salt and mix well
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Add 160g finely ground almonds
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Add the almond flour mixture to the semolina egg yolk mixture and mix at low speed
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In a very clean and oil free mixing bowl add 7 egg whites
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Change to a wire whisk attachment
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Add 1/2 tsp cream of tartar and whisk until egg whites stiffen
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Add semolina mixture batter to the egg white in batches and fold at low speed
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Line a 12 inch square baking pan with parchment paper and carefully pour in the batter
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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
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The cake is ready when skewer comes out clean
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Set aside cake to cool for 15 mins before removing from pan
- 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