Sugee Cake

Name: Sugee Cake
Prep time: 90 min
Cook time: 50 min
Total time: 140 min
Yield: 3
Cuisine: Dessert
Ingredients: 125 g Semolina Flour; 200 g Butter; 96 g Caster Sugar; 6 Eggs; 3 Eggs; 1/2 tsp Salt; 1 Tbsp Vanilla Extract; 96 g Ground Almonds; 32 g Plain Flour; 1/2 Tbsp Baking Powder; 150 g Butter; 240 g Icing Sugar; 2 Tbsp Milk; Almond Slices

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Level

moderate

Cooking

50 min

Preparation

90 min

Ingredients

Servings

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	¹⁄₂ tsp
Vanilla Extract	1 tbsp
Ground Almonds diced almonds work fine too	96 g
Plain Flour	32 g
Baking Powder	¹⁄₂ 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.