A mainstay of Eurasian celebrations, the sugee cake is a buttery cake that is rich, flavourful, and studded with crunchy crushed almonds.
- 250 g Semolina flour
- 250 g Plain Flour
- 300 g Sugar
- 200 g Butter
- 6 eggs
- 3 tsps Baking Powder
- 120 ml Milk
- 1/4 cup almond, chopped finely
- 1 tsp Vanilla Essence
- A pinch of Salt
Separate the egg whites from the yolks and whisk egg whites till stiff.
Cream the butter and sugar. Slowly whisk in the yolks.
Mix in the plain flour, baking powder and semolina with in a separate bowl.
Add the flour mixture to egg mixture and whisk one scoop at a time and whisk.
Then fold the egg whites into the mixture.
Add vanilla essence and fold into the mixture.
Pour mixture into a greased baking tin (18-20 centimetre square).
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.)