Sugee Cake
Sugee is a popular Eurasian cake in Singapore. In other places, it is called semolina cake. The middle east folks do this cake, so do the Indians.
I think the secret to sugee cakes is the fragrant semolina and nuts in the cake. To me, the most important thing is to make sure the semolina and almond meal is toasted till golden-medium brown. When your kitchen smells wonderful of nuts, I think that’s the almond meal is ready.
It has the benefit of having a lower GI than white flour. Semolina has a GI of 44, making it suitable for diabetics.
Here’s a version made with pistachio instead of almond flour by Yotam Ottolenghi. It makes your tastebuds sing and dance. 🙂
Resipi
Sugee Cake
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
Meringue
- 4egg whites
- 1/4 teaspooncream of tartar
- 50 gequivalent of caster sugar
Butter Cream mixture
- 225 gButter, unsalted
- 150 gequivalent of caster sugar
- 4egg yolks
- 1 Tbspof rose water or milk
- 1 Tablespoonbrandy, optional - I used cordon bleu - or replace with milk, coconut milk
- 1 tspvanilla essence
- 1 tspbaking powder
- 1/4 teaspoonsalt
- 220 gof semolina flour + toasted almond meal, I used 120g of almond and the rest semolina flour, Yotam Ottolenghi used 1/4 semolina, the rest almond. Do what you like!
- 23 cm round cake tin
- 1 tsplemon zest, optional
Cara
- 01Preheat oven at 160C.
- 02Mix the semolina and almond meal and toast till golden to medium brown. Set aside.
- 03Cream butter and sugar until almost white.
- 04Emulsify egg yolk into the cream, one at a time.
- 05Add the brandy, salt, rose water and vanilla essence.
- 06Fold in the flours.
- 07Beat egg whites, sugar and cream of tar tar till soft peaks.
- 08Fold in the egg white mixture into the egg yolk mixture 1/3 at a time.
- 09Bake for 55 minutes.
- 10The cake seldom cracks, and will shrink a little when cooled.