A little misunderstanding on what I was to make for my nephew ended up with me making this cake when what he really wanted was the suji biscuits (that has no suji in it….😂)!
This cake is made using butter, almonds and semolina. You beat the butter and sugar first and add the semolina and let it sit for an hour or so. I think the longer you let it sit, the better, so that the semolina can soak in all that butter. This cake also requires a lot of eggs. Some recipe calls for the yolk and white to be separated and some just requires extra yolk. So, I settled for the recipe that required the least number of eggs… ha…. ha and I do intend to try the other recipe that calls for 7 eggs and the yolks and white are to be separated.
This cake is truly delicious and would go well with your afternoon tea or coffee. So do try baking it soon!
Recipe adapted from: http://sugareverythingnice.blogspot.com/2011/01/rich-sugee-semolina-cake.html?m=1
- 220g unsalted butter, softened slightly at room temperature
- 90g caster sugar
- 3 Tbsp milk
- 100g semolina (sugee) flour
- 3 whole eggs and 2 egg yolks
- 95g caster sugar
- 2 tsp vanilla essence
- 80g plain flour (all-purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 120g ground almonds
- 50g finely chopped almonds (almond nibs)
- Cream butter and 100g sugar in a mixer for about one minute at medium high speed. With the mixer still on, add milk gradually, followed by the semolina flour. Mix till combined. Switch off the mixer and let the mixture stand for an hour. This allows the semolina to absorb moisture.
- Preheat oven to 180°C. Lightly grease a rectangular tin of 7″ x 9″ or an 8″ round pan on the bottom and sides. Line the bottom of the tin with parchment paper.
- Beat eggs and egg yolks in a mixer till frothy. Add 110g sugar gradually and beat at medium high speed for a full five minutes till pale-coloured. After that add in the essence and beat till combined.
- Sift flour, baking powder and salt. Add ground and chopped almonds. Mix well.
- Add half the egg mixture to the butter mixture. Fold gently till almost combined. Then add half the flour mixture to the butter mixture and fold.
- Add remaining egg mixture and flour mixture alternately. Fold till all ingredients are combined. Do not over-mix.
- Pour mixture into cake tin and smoothen the surface with a spatula.
- Bake for 45 – 50 minutes. If the top of the cake starts to burn, remove the cake from the oven after 25 – 30 minutes, cover the top of the cake with aluminium foil, then bake for another 20 minutes.
- The cake is ready when an inserted skewer or satay stick comes out clean.
- Allow the cake to cool for 10 minutes at room temperature before removing it from the tin.
- Run a knife round the side of the cake and overturn it onto a wire rack to cool.