Semolina /Sugee Almond Cake 苏芝杏仁蛋糕

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Suji/Sugee, also known as Semolina, is a type of granulated wheat flour. Although not as fine as cake flour, it forms that slight crunchy layer on the top and bottom while keeping the cake moist and fluffy within. Using both Semolina and plain flour together, gets you a lighter texture while retaining that rich moisture within.

This fragrant and moist cake is rich, flavourful and soft spongy texture along with the light crunch of almond. After I cut it,  I immediately tried one piece ... hmmm... it's so good so tasty! Ssh... I ate two big slices of Sugee Cake in a row.😋😅











Semolina /Sugee Almond Cake 苏芝杏仁蛋糕

Ingredients（材料）:
250g (1 cup) butter （牛油）
5 egg yolks （蛋黄）
55g (1/4 cup) caster sugar （细砂糖）

135g (3/4 cup) semolina/sujee flour （苏芝粉）
120g (1 1/4 cups) ground almond （杏仁粉）
35g （1/4 cup) plain flour (普通面粉）
1/2 tsp baking powder (发粉）
60ml (1/4 cup) milk （鲜奶）

5 egg whites （蛋白）
115g (1/2 cup) caster sugar （细砂糖）

Method:
  1. Cream butter and 55g sugar for 1 minute in a mixer. Beat in egg yolks and mix well. Sift in all flours and mix well. Stir in milk and mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
  2. Preheat oven till 180°C. Grease sides and bottom of 7-inch cake tin. Line bottom of tin with paper.
  3. Whisk egg whites with 115g sugar( add in three batches) until stiff peak form.
  4. Add 1/3 of beaten egg whites to butter mixture. Fold gently. Then add remaining of egg whites to butter mixture and fold. Do not overmix or the cake will turn out densely textured.
  5. Pour mixture into cake tin and bake for 50-55 minutes.
  6. Allow cake to cool for 10 minutes before removing from tin.
Recipe source from : Kathrine Kwa

Happy Baking!

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