Post a Comment On: Wake Up and Smell the Cake

This is a long overdue post! But I have to finish it anyway because of the recipe I'd like to use in the future.

[Image]Few Saturdays ago I made sugee cake like FINALLY. I bought semolina flour after my little shopping trip to Phoon Huat, among other things haha.

I made one batch with one pack of butter, but made into 2 cakes of 7 inches each.

Sugee Almond Cake adapted from Guai Shu Shu

225g butter
225g sugar
225g almond meal
225g semolina flour
vanilla
1 tbsp baking powder
5 eggs
50ml milk

Using the electric mixer, cream the butter and sugar. Add vanilla, eggs one by one and mix well. Mix in the almond meal and semolina flour and baking powder, then milk.

Bake in the oven at 170 degrees for about 45 minutes or more depending on the thickness of your cake. I like the fact that this cake rose levelly unlike my usual butter cakes done by hand (maybe mixer's the trick), or maybe the ingredients play a part.

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The plain cake
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Passionfruit version! I added about 3-5 tbsp of puree into the batter
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And the chocolate cake (no egg no butter no dairy) with milo & nutella frosting for by baby boy cos he wanted a chocolate cake. But he only ate the frosting haha.

While the 2 cakes were in the oven, my dear son wanted to make his own chocolate cake. I tried to convince him into make a small mug cake but he wanted a big one, so another 7 inch cake it is.

And it's impossible (possible but I definitely shouldn't) for me to finish all 3 cakes, so I gave most away to my family. I still have some semolina left, would love to do another cake, or maybe I should do that sugee pudding again, this time with more spices and some rose water.