Best 3 Sugee Cake Recipe Award Winning Recipes

SUGEE CAKE RECIPE - AWARD WINNING! RECIPE - (3.6/5)

Sugee Cake Recipe - Award Winning! Recipe - (3.6/5) image

Provided by á-6184

Number Of Ingredients 9

Ingredients

250 grams semolina
250 grams plain flour
300 grams sugar
200 grams butter
6 eggs
3 teaspoon's baking powder
120 ml milk
1/4 cup almond -chopped finely
1 teaspoon vanilla essence

Steps:

1. Sift dry ingredients. 2. Separate the egg whites from the yolks and beat the yolks. 3. Cream the butter and sugar. Slowly whisk in the yolks. 4. Stir in the plain flour, baking powder and semolina with milk. When mixing in the ingredients. 5. Alternate each ingredient until the measured ingredients are over. Then fold in the almonds into the mixture. 6. Whisk egg whites till stiff. Then fold the egg whites into the mixture. 7. Add vanilla essence and pour mixture into a greased baking tin (18-20 cm square). 8. Bake over moderate heat for 40 minutes till cooked. (Stick a toothpick in the middle and other sections of the cake. If it comes out dry, the cake is done.)

SUGEE (SUJI) CAKE

Sugee (Suji) Cake image

This fragrant and moist cake is rich, flavourful and studded with crunchy almond nibs. This is my tried and tested recipe and is one of my favourite cakes to bake! Go to www.boostprints.com to view a picture of the cake.

Provided by Oi Lin

Categories Dessert

Time 1h

Yield 6 slices, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

220 g unsalted butter, diced and softened
120 g caster sugar (superfine)
3 tablespoons milk or 3 tablespoons water
100 g semolina flour (sugee or suji)
3 whole eggs
2 egg yolks
120 g caster sugar (superfine)
2 teaspoons vanilla essence
80 g plain all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
120 g ground almonds
50 g finely chopped almonds

Steps:

Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
Preheat oven till 180 degrees Celsius (350 degrees F). Grease sides and bottom of 7-inch round cake tin. Line bottom of tin with paper.
Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
Pour mixture into cake tin and bake for 45 minutes.
Allow cake to cool for 10 minutes before removing from tin.
Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.

Nutrition Facts : Calories 1138.5, Fat 73.3, SaturatedFat 32.2, Cholesterol 342.4, Sodium 354.6, Carbohydrate 104.6, Fiber 6.7, Sugar 62.3, Protein 21.4

SUGEE/SEMOLINA COOKIES

Sugee/Semolina Cookies image

This a very OLD Singaporean/Eurasian (caucasian mixed with asian blood) cookie recipe. I have tweeked it a little to suit my family's taste. Hope you guys enjoy it.

Provided by KitchenManiac

Categories Drop Cookies

Time 30m

Yield 20 Cookies

Number Of Ingredients 8

Ingredients

125 g butter
75 g soft brown sugar
1 teaspoon vanilla essence
100 g plain flour
75 g semolina
25 g ground almonds
almonds, strips
1 egg white, beaten

Steps:

GREASE baking trays lightly with butter and preheat oven to 180 °C.
Cream butter, sugar and essence until light.
Sift in flour.
Add in semolina and ground almonds to combine well into a dough.
Pinch off pieces and roll into small balls and place on prepared trays.
Press with a fork.
Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
Leave on the tray for 1 to 2 minutes.
Remove onto a wire rock to cool.