69min 4 ppl
Sugee Cake
91 minutes
4 people
Hardover 60 min or 12+ steps
91 min · 7 steps
Hard: over 60 min or 12+ steps
430 kcalper person
Protein 7g
Carbs 38g
Fats 27g
About this dish
A rich, buttery Eurasian semolina cake with a fine, slightly grainy crumb, its semolina soaked overnight for a deeper flavour.
Allergy Info
Dairy, Gluten, Eggs, Tree Nuts
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted buttersoftened250 g
- Eggs5 whole
- Gheemelted, for soaking the semolina overnight100 g
Dried Goods
- Caster sugar200 g
- Fine semolinasoaked overnight in the ghee200 g
- Ground Almonds100 g
- Baking powder1.5 tsp
Spices & Seasonings
- Fine sea salt0.25 tsp
Oils & Condiments
- Dark rum2 tbsp
Utensils
- Mixing bowl
- Round cake tin
- Wire rack
Method
1
Stir the semolina into the melted ghee in a bowl, cover, and leave to soak overnight at room temperature until softened.
Approx. 5 minutes
2
Cream the softened butter and caster sugar together until pale and fluffy.
Approx. 8 minutes
3
Beat in the eggs one at a time, adding a spoonful of the ground almonds with each to prevent curdling.
Approx. 6 minutes
4
Fold in the soaked semolina, remaining ground almonds, baking powder and salt until just combined.
Approx. 6 minutes
5
Stir in the dark rum, then pour the batter into a lined cake tin and smooth the top.
Approx. 5 minutes
6
Bake at 160°C for 55 minutes until a skewer inserted into the centre comes out clean.
Approx. 55 minutes
7
Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
Approx. 6 minutes
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