Sugee Cake

I missed eating Sugee Cake and since I am having a gathering.  I might as well bake one as an excuse.

This recipe was shared by Humble Home Baker many years ago and had gotten really good reviews.  

This recipe needs a little planning as the semolina needs to be soaked for an hour also it yields a rather big cake.  

If you have a small family, you might want to half it.  For me, I shared it with my parents and sister so it is just perfect for me.

Personally, I like to "aged" this cake for two days before consumption (in the fridge) to bring out the best flavour.   (remember to cling wrap tightly and put in an airtight box)

My son, who doesn't much like cake these days, gave a thumbs up for it.  His request is to add in more raisins.

Just so awesome with a cup of tea to go with it.

What you need:

400 gm Semolina
280 ml Full cream UHT milk
60 ml water

Method:

Mix above ingredients together and stir till well mix then cover and soak for 1 hour.

What you need:

375g butter
285g castor sugar
200g cake flour
1 tsp baking powder
1 tsp salt
5 eggs, separate white and yolk
115g sugar (for the eggs white)
110g chopped mixed nuts (cashew and almond) (I used macadamia nuts)
60g raisins, chopped (I used golden raisins)

Method

Sieve flour, baking soda and salt.  Set aside.

Preheat oven to 180°C , lined and greased a 10-inch square tin (I used 2 X 6” + a 9” sq tin)

Cream butter and sugar (285g) till light and fluffy (do not overbeat)

Add in egg yolks one at a time and mix well (high speed)

Add in the soaked semolina mixture and stir well (low speed or stirring speed)

Add in the sieved flours little by little (stirring speed)

Lastly, add chopped nuts and raisins.

Whisk egg white and sugar (115gm) till stiff and fold them slowly with a wooden spoon or spatula into the flour mixture, stir till well combined.

Pour cake batter into the prepared tin and bake for 45 - 50 minutes or till cooked.

Cool on rack.

Enjoy!