250 g good quality margarine/butter
225 g sugar
1 tsp vanilla
175 g sugee
1 tsp baking powder
170 g ground almonds
1 tbsp yogurt (omit if you want dairy)
Sugee cake has its origins among people of Eurasian and Asian ancestry in Malaysia and Singapore. Interestingly, sugee cakes are made not with industrial wheat flour but semolina. A type of flour made from durum wheat, semolina has a texture that is slightly coarser than the good old traditional flour. During the era of colonization, semolina was one of the ingredients that made its way into the Southeast Asian region. Combining the durum wheat flour with eggs, the sugee cake is an earthy and hearty dessert that is reminiscent of Eurasian communities in Singapore and Malaysia.
This light and fluffy dessert is perfect for a range of occasions - not only the Christmas season! The sugee cake, also often referred to as suji cake, comes in a variety of forms and is served at birthdays, dinner parties, christenings and even holiday seasons. The richness of the eggs and butter used in this sugee cake recipe is one that makes this fluffy cake an unforgettable experience.
Try your hand at some of our other favourite Asian-inspired dishes here.
The best part of the sugee cake recipe is perhaps in its versatility. You can top off the sugee cake with Marzipan, icing, or serve it as it is. Experimenting with the amount of almonds and density of the eggs in the sugee cake recipe is also an option you can take here. Just like other traditional dessert recipes, like the May Yacoubi's Milk Peda, the usage of milk and butter is significant - making it the choice for all the sweet tooths out there.
No matter what your experience levels are in baking, the sugee cake recipe is definitely beginner-friendly! Find out how you can make the sugee cake at home.
First time baking the sugee cake? Worry not, our simple recipe is easy to follow!
A sugee cake is a moist soft cake that is baked with semolina flour and is densely concentrated with egg yolks and butter. It is also reminiscent of a Eurasian, Malay and Chinese cultures.
Adding crushed almonds is a fantastic way to introduce some crunch into the cake. It can also enrich the fragrance of the semolina.
Almonds and other types of nuts can be left out if your guests or family members have nut allergies.
Semolina flour, butter and eggs are the main ingredients that you must absolutely have in a sugee cake.
Absolutely! Simply substitute the butter for vegan butter and use plant milk instead.
If you do not prefer the taste of liquor, you can substitute the brandy in most sugee cake recipes with orange zest.
Baking your first sugee cake can be delightfully easy if you make the preparations in time. This will help you feel more organised and in control of your baking process!
I like adding some yogurt to any cake mixture to add a little moisture to any cake. It's a tip I learnt from my grandmother - Ili