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.
Almond Sugee Cake
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.
0 stars
Nutrition per Serving
439 kcal
37 g
27 g
10 g
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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
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:
- Combine Mix 1 in a kitchen mixer. These make up the wet ingredients.
- Once thoroughly mixed, add in Mix 2 and continue mixing until all the ingredients have been incorporated and mixed through evenly.
- 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
Step 2 of 2
Method (continued):
- Pre-heat the oven to 180C (356F)
- Grease and line a cake tin with grease-proof paper (I used a round 22cm tin)
- Bake cake mixture in pre-heated oven for 15 minutes.
- Lower the temperature to 160C (320F) and bake for another 30-35 minutes, or until skewer inserted into the centre comes out clean.
- Let the cake cool for 30 minutes before cutting up and serving.
Published: May 3, 2020
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