Almond Sugee Cake

Almond Sugee Cake

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This is a family recipe that my grand-aunt used to make on special occasions like Christmas and Chinese New Year. It is rich and tasty ~ goes well with a nice hot cup of tea or black coffee.

Preparation 10 mins
Cooking 40 mins

Dessert, Snack

Chinese, Pan-Asian, Malaysian


Nutrition per Serving

439 kcal
37 g
27 g
10 g

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The original recipe called for 15 eggs (10 egg yolks and 5 whole eggs), 350 grams of butter and about 500 grams of sugar. I have reduced the amount of these ingredients quite significantly to make it 'healthier'. The cake is still light and fluffy and tasty.


Ingredients

Servings:  
250 g
unsalted butter
180 g
semolina
180 g
sugar (powdered)
8
egg(s)
1 tsp
vanilla extract
3 tbsp
brandy
1⁄2 cup
almonds (chopped)
1⁄4 cup
winter melon (candied)
50 g
wheat flour
1⁄2 tsp
ground nutmeg
1⁄2 tsp
baking powder
3
egg white(s)

Steps to Prepare

Almond Sugee Cake Step 1

Step 1 of 2

    • 250 g unsalted butter
    • 180 g semolina
    • 180 g sugar (powdered)
    • 8 egg(s)
    • 1 tsp vanilla extract
    • 3 tbsp brandy
    • 1⁄2 cup almonds (chopped)
    • 1⁄4 cup winter melon (candied)
    • 50 g wheat flour
    • 1⁄2 tsp ground nutmeg
    • 1⁄2 tsp baking powder
    • 3 egg white(s)

Method:

  1. Combine Mix 1 in a kitchen mixer. These make up the wet ingredients.
  2. Once thoroughly mixed, add in Mix 2 and continue mixing until all the ingredients have been incorporated and mixed through evenly.
  3. Prepare Mix 3 separately - whisks the egg whites and sugar until stiff peaks can be formed without them collapsing. Then add Mix 3 into the combined Mix 1 & 2 and gently fold it through
Almond Sugee Cake Step 2

Step 2 of 2

Method (continued):

  1. Pre-heat the oven to 180C (356F)
  2. Grease and line a cake tin with grease-proof paper (I used a round 22cm tin)
  3. Bake cake mixture in pre-heated oven for 15 minutes.
  4. Lower the temperature to 160C (320F) and bake for another 30-35 minutes, or until skewer inserted into the centre comes out clean.
  5. Let the cake cool for 30 minutes before cutting up and serving.

Published: May 3, 2020


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