Been meaning to bake this semolina/sugee cake for ages but never quite got over the last sugee cake I ate. It was so moist or rather so buttery rich that it left a trail of greasiness from the plate right to your lips!
Since hubby loves this cake and since it's his 49th birthday I thought why not bake this for tea and was pleasantly surprised by the texture. It was not at all greasy and I love the grainy feel of the semolina and the almond bits. I'm surely baking this beauty again and now that I have, I can only kick myself for not doing so earlier.
I tweaked it by omitting the vanilla extract and added one orange zest and juice to the batter and that I think it lifted the cake to another level. Ray loved it and we had a nice tea time.
220g salted butter
120g caster sugar
3 tablespoons milk or water
100g semolina (sugee) flour
3 whole eggs and 2 egg yolks
120g caster sugar
80g plain flour (all-purpose flour)
1 teaspoon baking powder
¼ teaspoon salt
120g ground almonds
50g finely chopped almonds (almond nibs)
1 orange zest
1/4cup orange juice
Cream butter and 120g sugar in a mixer for about one minute at medium
high speed. With the mixer still on, add milk gradually, followed by the
Mix till combined. Switch off the mixer and let the mixture
stand for an hour and half. This allows the semolina to absorb moisture.
Preheat oven to 180°C. Line the tin ( I used 7in) with greaseproof paper.
Beat eggs and egg yolks in a mixer till frothy. Add 120g sugar gradually
and beat at medium high speed for a full five minutes till pale-coloured.
Sift flour, baking powder and salt. Add ground and chopped almonds. Mix
well and set aside.
Add half the egg mixture to the butter mixture. Fold gently till almost
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 overmix.
Pour mixture into cake tin and smoothen the surface with a spatula.
Bake for 45 minutes. If the top of the cake starts to burn, remove the cake
from the oven after 35 minutes, cover the top of the cake with aluminium
foil, then bake for another 10 minutes. Allow the cake to cool for 10 minutes before removing it from the tin.
Recipe taken form here.