Saturday, May 10, 2008

Sugee Cake


1 3/4 blocks of butter (250g per block)
300g sugee (semolina)
12 egg yolks
300g sugar
75g plain flour
1/2 cup each of chopped almond, nutmeg, preserved melon, orange peel.
3 tsp vanilla essence
2 tsp of rose essence
dash of brandy ( optional)


  1. Beat egg yolks and sugar till frothy, set aside.
  2. Beat sugee and butter till creamy.
  3. Mix the two, fold in sifted flour.
  4. Add the fruit and nuts, rose essence and brandy.
  5. Pour into two eight-inch tins and bake at 150°C for 70 minutes
Use a skewer to check if the cake is done.

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