Ingredients for Sugee Suji Cake
- 120g unsalted butter
- 240g caster sugar
- 120ml milk
- 150g semolina flour
- 4 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla essence
- 150g all-purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 50g ground almonds
- 50g chopped almonds
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How to Make Sugee Suji Cake
- Cream together 120g softened butter and 120g granulated sugar for 1 minute using a stand mixer.
- Add 120ml milk and 150g semolina flour (sugee).
- Mix until well combined.
- Cover the mixture and set aside for 1 hour.
- Preheat your oven to 180°C (350°F).
- Grease and flour a 7-inch round cake tin.
- Line the bottom of the tin with parchment paper.
- In a separate bowl, beat 4 large eggs and 4 large egg yolks until light and frothy.
- Gradually add 120g granulated sugar to the egg mixture.
- Beat for 5 minutes until thick and pale.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, sift together 150g all-purpose flour, 2 teaspoons baking powder, and a pinch of salt.
- Add 50g ground almonds and 50g chopped almonds to the dry ingredients.
- Gently fold in the dry ingredients.
- Add half of the egg mixture to the butter mixture and fold gently until just combined.
- Add half of the flour mixture to the butter mixture and fold gently.
- Repeat steps 15 and 16 with the remaining egg and flour mixtures. Do not overmix.
- Pour the batter into the prepared cake tin.
- Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
249g
Fat
160g
Carbs
34g
