Eurasian Sugee Cake Food

SUGEE CAKE

Steps:

• Preheat oven 180 C and line one 8" cake pan.
• Whip eggs whites to a stiff froth and set aside.
• Cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
• Add rose essence, ground nutmeg, ground cinnamon, and almonds. Mix in semolina flour.
• Fold in self raising flour and alternating with the egg whites, a little at a time until well blended.
• Bake for one hour until golden brown, or the cake skewer comes out clean when you stick it inches.
• Remove from pan and leave to cool. Pour brandy over and let it steep for a few hours. Tastes best if you let the brandy steep in the cake for a day.

SUGEE (SUJI) CAKE

Steps:

• Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
• Preheat oven till 180 degrees Celsius (350 degrees F). Grease sides and bottom of 7-inch round cake tin. Line bottom of tin with paper.
• Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
• Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
• Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
• Pour mixture into cake tin and bake for 45 minutes.
• Allow cake to cool for 10 minutes before removing from tin.
• Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.