Sugee Cake
Search
Shopping cart
Cart
Video preview image

Sugee Cake

Recipe info icon

Level

moderate
Recipe info icon

Cooking

50 min
Recipe info icon

Preparation

90 min
Ingredients
Servings
3
Semolina Flour
125 g
Butter
softened at room temperature
200 g
Caster Sugar
divided into 3 portions
96 g
Eggs
yolks
6
Eggs
whites
3
Salt
12 tsp
Vanilla Extract
1 tbsp
Ground Almonds
diced almonds work fine too
96 g
Plain Flour
32 g
Baking Powder
12 tbsp
Butter
150 g
Icing Sugar
240 g
Milk
2 tbsp
Almond Slices
for garnishing
How to cook
Prepare semolina butter
  • Cream the softened butter with 1/3 of the caster sugar. Mix on medium-high speed until it becomes pale and fluffy.
  • Add in the semolina flour and mix for 30 secs until well combined.
  • Set aside to rest for 1 hour at room temperature.
Prepare egg yolk mixture
  • In a bowl, combine the egg yolks, brandy, vanilla extract and 1/3 of the caster sugar.
  • Mix briefly until it doubles in size.
Prepare flour mixture
  • In another bowl, combine flour, diced almonds, salt and baking powder.
  • Mix until well incorporated.
Prepare egg white mixture
  • In a bowl, whip the egg whites with another 1/3 of the sugar.
  • Whip until medium peaks form.
Method
  • In the bowl with the semolina butter, fold in the flour mixture until combined.
  • Add in the egg yolk mixture and mix until well combined.
  • Then fold in the egg whites mixture in batches until fully incorporated.
  • Grease the rice cooker with oil and line the base with parchment paper.
  • Pour in the batter and set the rice cooker to its ‘cake’ setting (~ 50 mins).
  • In a bowl, mix the room temperature butter with icing sugar and milk until well combined.
  • Allow cooling of the cake at room temperature before topping with almond slicing and a sprinkle of frosting to serve.
Shop ingredients