Eurasian Sugee Cake (Semolina and Almond Cake)
By Azlin Bloor · singaporeanmalaysianrecipes.com
2 hrs + overnight rest + 1 hr coolingMakes about 30 slices
A rich Eurasian semolina and almond cake, made with butter-soaked semolina and folded egg whites.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 170°C / 340°F | |||||||
| prepGrease and line a 23cm / 9in cake pan | |||||||
| 250 g salted butter | Melt butter in microwave | Stir in semolina, rest overnight | Beat in semolina-butter mix | Beat in almond mixture | Fold in egg whites in 3 additions | Pour into pan, bake 170°C/340°F, 60-70 min | Cool in pan 1 hr, then unmold |
| 200 g fine semolina | |||||||
| 6 large egg whites (about 240 g) | Beat egg whites until stiff | ||||||
| 7 large egg yolks (about 150 g) | Cream egg yolks with sugar 2 min | Beat in vanilla & brandy | |||||
| 250 g sugar (caster or granulated) | |||||||
| 2 tsp vanilla | |||||||
| 3 Tbsp brandy (optional) | |||||||
| 200 g finely ground almonds, dry not moist (aka almond flour) | Mix baking powder & salt into almonds | ||||||
| 1 Tbsp baking powder | |||||||
| 1 small pinch salt | |||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free