One of the most sought after cakes for Christmas is Almond Sugee Cake aka Semolina Cake. An appropriate gift for the festive season and also impress your guest at a Christmas party.
This is a revisit of the recipe that I previously shared on Sugee Cake in a Bundt pan (http://bit.ly/2ipbVWw) This time I am baking this cake in a 12 inch square baking pan, which yielded a 1.5 inch height cake. If you prefer a thicker cake, use a 10 inch square baking pan.
This video is specially for those who have asked what baking pan to use if they don’t have a Bundt pan.
To make this ever popular Eurasian cake, click on the video tutorial and print out the recipe below.
Thank you
Please click image below to view Video Tutorial:
Almond Sugee Cake
This recipe yields a 12 inch square cake of 1.5 inch thickness. If you prefer a thicker cake, use a 10 inch square pan
Course:
Cakes
Cuisine:
Eurasian
Ingredients
- 285 g semolina
- 500 g unsalted butter
- 285 g sugar
- 14 egg yolks
- 3 tsp vanilla extract
- 4 tsp baking powder
- 80 g plain flour
- 1 tsp salt
- 160 g finely chopped almonds
- 7 egg whites
- 1/2 tsp cream of tartar
Instructions
- Pan fry 285g semolina on low heat until light brown
- Add fried semolina that has been cooled down into a mixing bowl
- Add 500g butter to semolina
- Cream semolina and butter until light and creamy
- Cover the bowl and set aside for at least 4 hrs
- After 4 hrs remove the semolina mixture and add 285g sugar to mixing bowl
- Add 14 egg yolks
- Mix until sugar dissolves
- Add the semolina mixture to the egg yolk mixture in batches
- Add 3 tsp vanilla extract and mix well
- In a separate bowl, add 4 tsp baking powder to 80g plain flour
- Add 1 tsp salt and mix well
- Add 160g finely ground almonds
- Add the almond flour mixture to the semolina egg yolk mixture and mix at low speed
- In a very clean and oil free mixing bowl add 7 egg whites
- Change to a wire whisk attachment
- Add 1/2 tsp cream of tartar and whisk until egg whites stiffen
- Add semolina mixture batter to the egg white in batches and fold at low speed
- Line a 12 inch square baking pan with parchment paper and carefully pour in the batter
- Bake in a pre-heated oven at 175°C for 15 mins. Then lower temp to 160°C and bake for another 15-20 mins till golden brown
- The cake is ready when skewer comes out clean
- Set aside cake to cool for 15 mins before removing from pan
Recipe Notes
- Make sure that the bowl is really clean and oil free before adding the egg whites for whisking
- You may use coarsely ground almonds (or a combination of finely and coarsely ground almonds) if you prefer a rougher texture
- This recipe yields a 12 inch square cake of 1.5 inch thickness. If you prefer a thicker cake, use a 10 inch square pan
