Over the weekend, we celebrated my daddy’s 65th birthday. He requested for a sugee cake with almonds on the top for his birthday. Sugee cake, is another Eurasian dish and is eaten during special occasions. I did not make any sugee cake at Christmas last year, so my daddy was craving for them. He likes the cake with chopped almonds as that was how my grandma used to make them. Most recipes that I found used ground almonds instead of chopped almonds.
There’s a recipe that I found from a Singaporean lady, Rose that used chopped almonds in her recipe. You can view her recipe here or print it out here.
Here’s my version of her recipe; I did not add the golden syrup and almond essence and I increase the brandy to 3 tbsp and the vanilla essence to 2 tsp.
Almond Sugee Cake
Ingredients:
500 gm butter
250 gm semolina
300 gm castor sugar
125 gm finely chopped almonds
60 gm sifted plain flour
15 egg yolks
5 egg whites
3 Tbsp brandy
2 tsp vanilla essence
Method:
1. Fry semolina over slow fire till light brown and fragrant, then leave to cool.
2. Cream butter with 100 gm sugar till light and creamy. Add in Brandy and fried semolina and stir well. Leave to stand for 8 hours or overnight.
3. Beat egg yolks with 100 gm sugar until thick and lemon coloured, then add vanilla essence. Fold in finely chopped almonds and sifted plain flour.
4. Beat egg whites with remaining 100 gm sugar and a pinch of cream of tartar till stiff.
5. Add egg yolk mixture to butter mixture and finally fold in beaten egg whites.
6. Pour into a 10″ square tin and bake in preheated moderate oven at 180°C for 1 hour.
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My daddy was very happy with the cake! 😀
Lil' Miss Homebody 