📝 About This Recipe
A crown jewel of Kristang heritage, this Sugee Cake is a rich, nutty masterpiece defined by the golden marriage of semolina and clarified butter. Unlike standard sponges, its unique texture is achieve by soaking semolina in ghee overnight, resulting in a dense yet moist crumb infused with the floral aroma of brandy and vanilla. It is a celebratory staple in Malacca and Singapore, traditionally served at weddings and Christmas to honor the fusion of European and Malay influences.
🥗 Ingredients
Semolina Base
- 250 grams Fine Semolina (Sugee) (sifted)
- 250 grams Ghee (Clarified Butter) (melted and cooled to room temperature)
The Batter
- 10 large Egg Yolks (at room temperature)
- 200 grams Caster Sugar
- 150 grams Raw Almonds (blanched, toasted, and finely ground)
- 50 grams All-Purpose Flour (sifted)
- 1/2 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract (high quality)
- 2 tablespoons Brandy or Cognac (optional but highly recommended)
- 1/4 teaspoon Salt
Meringue
- 5 large Egg Whites (strictly no yolk traces)
- 1/4 teaspoon Cream of Tartar
- 50 grams Caster Sugar (extra for the whites)
👨🍳 Instructions
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1
In a large mixing bowl, combine the fine semolina and the melted ghee. Stir well until the grains are fully coated. Cover with plastic wrap and let it rest at room temperature for at least 8 hours, or ideally overnight; this softens the semolina to ensure a melt-in-your-mouth texture.
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2
Preheat your oven to 160°C (320°F). Grease an 8-inch square or round baking tin with butter and line the bottom and sides with parchment paper, leaving a slight overhang for easy removal.
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3
In a clean bowl, sift together the all-purpose flour, baking powder, and salt. Add the finely ground almonds to this dry mixture and whisk to combine.
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4
Using a stand mixer with the paddle attachment, cream the 10 egg yolks and 200g of caster sugar on medium-high speed for about 5-8 minutes until the mixture is thick, pale, and reaches the 'ribbon stage'.
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5
Add the soaked semolina-ghee mixture into the egg yolk cream. Mix on low speed until just incorporated, then stir in the vanilla extract and brandy.
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6
Gradually fold the dry flour and almond mixture into the wet batter using a spatula. Do this gently to maintain the aeration from the yolks.
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7
In a separate, perfectly clean glass or metal bowl, whisk the 5 egg whites and cream of tartar until foamy. Gradually add the remaining 50g of sugar and beat until stiff, glossy peaks form.
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8
Take one-third of the egg whites and fold them vigorously into the heavy semolina batter to lighten it. Then, gently fold in the remaining whites in two batches using a figure-eight motion until no white streaks remain.
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9
Pour the batter into the prepared tin and level the top with a spatula. Tap the tin twice on the counter to release any large air bubbles.
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10
Bake in the center of the oven for 50 to 60 minutes. The cake is done when a skewer inserted into the center comes out clean and the top is a deep golden brown.
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11
Remove from the oven and let the cake cool in the tin for 20 minutes before transferring it to a wire rack. For the best flavor, wrap the cooled cake in parchment and foil and wait 24 hours before slicing.
💡 Chef's Tips
For the best texture, never skip the overnight soaking of the semolina in ghee; it prevents the cake from being 'gritty'. Ensure your eggs are at room temperature to achieve maximum volume when beating the yolks. Use high-quality pure ghee rather than vegetable ghee for that authentic, nutty Eurasian aroma. If the top browns too quickly, loosely tent the tin with aluminum foil after 40 minutes of baking. To grind the almonds, pulse them in a food processor with a tablespoon of the recipe's sugar to prevent them from turning into almond butter.
🍽️ Serving Suggestions
Serve at room temperature with a strong cup of Earl Grey tea or traditional Kopi-O. A thin layer of apricot jam glaze can be brushed on top for a professional, glossy finish. Pair with a small dollop of lightly sweetened whipped cream to balance the richness. For a festive touch, dust lightly with powdered sugar or top with a few slivered almonds before baking. This cake freezes beautifully; wrap individual slices for a quick, gourmet treat anytime.