If you mention sugee cake to any cake fans, they would probably say “I want the recipe!” Sugee cakes are quite expensive if you want to buy them. It is probably expensive because of the ground almonds and number of eggs used. In fact, I like sugee cakes because of the slight crunch from the semolina (sugee in Hindi) and the nutty texture of the almonds. I experimented with this version for this Deepavali and I can assure you that your guests and you will be left wanting more!
Preparation time: 25 minutes + overnight
Cooking time: 60 minutes
100 g Q.B.B. Pure Ghee
150 g butter, melted
140 g fine semolina
5 egg yolks
160 g caster sugar
60 g cake flour
10 g baking powder
3 egg whites
100 g ground almonds
1 teaspoon rose essence
1 teaspoon rose pink colour
1 teaspoon vanilla essence
2 tablespoons brandy or rum (optional)
- Pour melted Q.B.B. Pure Ghee and butter over the semolina and stir to combine well. Cover and leave to stand for 5 hours or overnight.
- Line a loaf tin with greaseproof paper.
- Beat egg yolks and sugar till sugar dissolves and mixture is creamy and white.
- Sift flour and baking powder together.
- Whisk egg whites till stiff.
- Add semolina mixture to beaten egg yolk mixture, a little at a time alternating with ground almonds till batter is well blended.
- Add sifted flour and mix well.
- Add whisked egg whites to batter and fold in gently.
- Divide the batter into 2 portions.
- To one portion, add rose essence and rose pink colour and combine gently till the batter is a light pink.
- To the other portion, add vanilla essence and brandy and combine gently.
- Take 3 tablespoons from each type of batter alternately, and dollop into the loaf tin.
- When all the mixture has been used up, tap the bottom on your work surface to ensure that there aren’t any air bubbles in the batter.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake in preheated oven of 160° C for 1 hour or until a skewer inserted into the centre comes out clean.