Go Back
Print
Almond Sugee Cake
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
Course: Cakes
Cuisine: Eurasian
Author: Shiokman Eddie
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. Mix until sugar dissolves
  9. Add the semolina mixture to the egg yolk mixture in batches
  10. Add 3 tsp vanilla extract and mix well
  11. In a separate bowl, add 4 tsp baking powder to 80g plain flour
  12. Add 1 tsp salt and mix well
  13. Add 160g finely ground almonds
  14. Add the almond flour mixture to the semolina egg yolk mixture and mix at low speed
  15. In a very clean and oil free mixing bowl add 7 egg whites
  16. Change to a wire whisk attachment
  17. Add 1/2 tsp cream of tartar and whisk until egg whites stiffen
  18. Add semolina mixture batter to the egg white in batches and fold at low speed
  19. Line a 12 inch square baking pan with parchment paper and carefully pour in the batter
  20. 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
  21. The cake is ready when skewer comes out clean
  22. 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