This is my second attempt of making suji cake.😉
Ingredients:
220g unsalted butter, diced and softened
120g caster sugar (superfine)
3 tbsps milk or 3 tablespoons water
100g semolina flour (sugee or suji)
3 whole eggs
2 egg yolks
120g caster sugar (superfine)
2 tsps vanilla essence
80g plain all-purpose flour
1tsp baking powder
1⁄4tsp salt
120g ground almonds
50g finely chopped almonds
Directions:
- Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
- Preheat oven till 180C. Grease sides and bottom of 7-inch cake tin. Line bottom of tin with paper.
- Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
- Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
- Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
- Pour mixture into cake tin and bake for 45 minutes.
- Allow cake to cool for 10 minutes before removing from tin.
- Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.
Recipe references from: food.com
Happy Baking!
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