SUGEE CAKE

Makes one 25-cm (10-in) square cake

Made from semolina and almonds, sugee cake was the cake of choice for celebrations among the Eurasians. It was covered with marzipan and decorated royal icing for occasions such as weddings, anniversaries and baptisms. For weddings, the cake would be made with three tiers, with the top tier reserved for the bride and groom to take home and enjoy.

Almonds 500 g (1 lb 1½ oz)
Semolina 500 g (1 lb 1½ oz)
Butter 500 g (1 lb 1½ oz), melted
Egg whites 375 g (13⅓ oz)
Castor sugar 500 g (1 lb 1½ oz)
Egg yolks 225 g (8 oz)
Baking powder 6 tsp
Vanilla extract 1 Tbsp
Brandy 4 Tbsp

1.   Start preparations a day ahead. Soak almonds in hot water and peel off skin. Drain and
spread out to dry on a tray. Place semolina in a container and mix thoroughly with
melted butter.

2.   The following day, preheat oven to 140°C (284°F). Line and grease a 25-cm (10-in)
square baking tin.

3.   Grind almonds coarsely.

4.   Whisk egg whites until stiff peaks form.

5.   In a separate bowl, whisk sugar and egg yolks at high speed for 5 minutes. Using a
spatula, fold in semolina and half the whisked egg whites by hand. Fold in ground
almonds and remaining whisked egg whites until incorporated. Fold in baking powder,
vanilla extract and brandy and continue mixing until batter is uniform.

6.   Pour batter into tray and bake for 75 minutes or until cake is done. Leave cake to cool
before unmoulding.

NOTE

•  To check that the cake is done, insert a skewer or very thin knife into the centre of the cake for a
second or two and then remove. If the cake mixture is still wet and sticks to the blade, the cake
needs a few more minutes in the oven. If the blade comes out clean, the cake is ready.

•  Sugee cake can be stored for months in the freezer. To thaw, remove from the freezer and leave
at room temperature for 8–10 hours before serving.

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EURASIAN HERITAGE

Cooking