Rose’s Kitchen

Almond Sugee Cake

Ingredients:

500 gm butter

250 gm semolina

300 gm castor sugar

125 gm finely chopped almonds

60 gm sifted plain flour

15 egg yolks

5 egg whites

2 Tbsp brandy

1 Tbsp golden syrup

1 tsp vanilla essence

1 tsp almond essence (optional)

Method:

1.  Fry semolina over slow fire till light brown and fragrant, then leave to cool.

2.  Cream butter with 100 gm sugar till light and creamy.  Add in golden syrup, Brandy and fried semolina and stir well.  Leave to stand for 8 hours or overnight.

3.  Beat egg yolks with 100 gm sugar until thick and lemon coloured, then add vanilla essence and almond essence.  Fold in finely chopped almonds and sifted plain flour.

4.  Beat egg whites with remaining 100 gm sugar and a pinch of cream of tartar till stiff.

5.  Add egg yolk mixture to butter mixture and finally fold in beaten egg whites.

6.  Pour into a 10″ square tin and bake in preheated moderate oven at 180°C for 1 hour. 

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April 5, 2006 - Posted by | Cakes

134 Comments »

  1. Hello Rose’s Kitchen,
    I have tried your almond sugee cake recipe and it turned out devine! I can’t express how delighted I was when my whole family commented it was the best sugee cake they have ever had! Your recipe works and I’m glad I found your web page.
    I followed every instruction except that I added about 130ml of UHT milk and cream to the butter mixture before I let it stand for a few hours. I also added rum essense instead of brandy and 1/2 tsp of baking soda so my cake would rise.And the results were to my expectation. I had a great smelling, rich and moist sugee cake which tasted even better after keeping some for a few days!!!

    Comment by Melissa | September 26, 2006 | Reply

  2. Hi Rose’s kitchen, just a question, what size eggs do you use? Thanks.

    Comment by Dawn | October 11, 2006 | Reply

  3. Hi Dawn, I use medium-sized eggs. Thanks! – Rose

    Comment by roseskitchen | October 12, 2006 | Reply

  4. Rose,
    I have made sugee cake following your recipe several times and it turned out great. However, the last two times I made it the middle became pudding like texture. Could you help me out with this? Thanks.

    Comment by Rashidah | October 20, 2006 | Reply

  5. Rose,
    Could i drop the brandy from the recipe or could i use something else ?

    Comment by Naf | October 26, 2006 | Reply

  6. Hi Rashidah,
    You can omit the brandy or substitute with orange juice.

    Comment by roseskitchen | November 25, 2006 | Reply

  7. Hi Rasidah,
    Perhaps you didn’t fold in the flour properly.

    Comment by roseskitchen | November 25, 2006 | Reply

  8. Hi Rose
    I am looking for Sugee Cookie recipe. Do you have the recipe? Could you publish the recipe? Thanks.

    Comment by James Ng | January 24, 2007 | Reply

  9. Hi James,
    I’ve published the recipe for Almond Suji Cookie. Hope its the one you’re looking for. Thanks.

    Comment by roseskitchen | January 24, 2007 | Reply

  10. Hi Rose
    When do we add the golden syrup in your recipe?
    Thanks for sharing and God bless.

    Comment by faye | February 18, 2007 | Reply

  11. Hi Faye,
    You can add the golden syrup together with the Brandy in step 2. Thanks for highlighting this to me.
    God bless.

    Comment by roseskitchen | February 18, 2007 | Reply

  12. Hi,

    When beating the egg yolks with sugar, do we just beat until well mixed or do we beat the yolks until pale and creamy?

    Thanks!

    Comment by Sarah | March 27, 2007 | Reply

  13. Hi Sarah,
    I usually beat the egg yolks till fluffy, then gradually I add in the sugar and continue to beat until thick and lemon coloured.

    Comment by roseskitchen | March 27, 2007 | Reply

  14. Hi Rose,
    I am new to baking (just managed to bake a few carrot cakes and they turned out fantastic and am now trying to be adventurous and bake something different for a change) and wonder what will make the sugee cake to rise as I noticed that your recipe indicated the used of plain flour and not self-raising flour. Do I need to add in some baking power, and how much should I add ( 1/4 tsp???). Thanks a lot for your anticipated advice.

    Another thing, I would like to express my gratitude and thanks to you for being so generous in putting your sugee recipe on the net for the good of others!

    God Bless you!

    Cheerio!
    Josephine wong

    Comment by josephine wong | March 28, 2007 | Reply

  15. Hi Josephine,
    I used to be just as adventurous like you but I haven’t bake for quite some time. So don’t get disappointed if you don’t get satisfactory answers.
    I did not use baking powder for this recipe but if you want to, you can add 1/2 tsp bp and 130ml milk as what Melissa did.
    All the Best!
    God Bless!

    Comment by roseskitchen | March 28, 2007 | Reply

  16. Hi Rose
    I’ve tried baking sugee cake several times before and the cakes always turned out too dry or too oily. I chanced upon your website a couple of months back and since then tried your sugee cake recipe twice – both times it turned out great. Everyone was raving about it.

    Thank you for your generosity in sharing your recipe.
    God Bless!
    Alex

    Comment by Alex | April 26, 2007 | Reply

  17. Thanks Alex,
    It’s my pleasure. So happy to hear that you all enjoyed the cake.
    God Bless!

    Comment by roseskitchen | April 28, 2007 | Reply

  18. Dearest Rose

    Firstly, thanks so much for sharing this special recipe with all. I am intending to go shop for all the stuff to start baking when I realised I don’t know what is this “golden syrup”. Any alternative other than using this golden syrup? Thanks :)

    Comment by Florence | April 30, 2007 | Reply

  19. Dear Rose,
    It took me along time to get a recipe for sugee cake and thanks alot for sharing. I will try it out soon. Question: What happens to the semolina after 8 hours? Is semolina the same thing as the indians use in making their ‘caseri’?
    Anne

    Comment by anne | April 30, 2007 | Reply

    • yes it is

      Comment by Anonymous | January 7, 2013 | Reply

  20. Hi Florence,
    You can purchase Tate Lyle’s golden syrup from supermarkets.
    If its not available, just omit.
    Happy Baking!
    Rose

    Comment by roseskitchen | May 1, 2007 | Reply

  21. Hi Anne,
    Soaking the semolina helps plump up the grains. Indians used them to make desserts like: suji halva and laddoo.
    Our Indian cook at the Guest House used to cook the semolina until like ‘bubur’ and it tasted good with some milk added.
    God Bless!
    Rose

    Comment by roseskitchen | May 1, 2007 | Reply

  22. Dear Rose,

    do i need to soak the semolina before frying them??

    Comment by Ellen | June 5, 2007 | Reply

  23. hi Ellen,
    Do not soak the semolina before frying or it will become a sticky mess.
    Regards.
    Rose

    Comment by rose | June 5, 2007 | Reply

  24. Hi Rose,

    Thank you for ya response, to my last question. Just wanna find out from you… when u said,leave butter mixture to stand… do i leave it in the fridge, or just room temp.

    Thank U !! :D

    Comment by Ellen | June 13, 2007 | Reply

  25. hi Ellen,
    You just leave the butter mixture to stand at room temp.
    All the best!
    Rose

    Comment by roseskitchen | June 14, 2007 | Reply

  26. hi rose,
    i saw your recipe and thought of trying it out. but when i went to the shop and ask for semolina, they gave me sugee flour. it looks like flour. is it the same? i thought semolina looked rather grainy.

    Comment by irene | June 25, 2007 | Reply

  27. thanks for sharing the sugee recipe but can I add baking powder for the cake to rise

    Comment by Teresa Lauzar | June 26, 2007 | Reply

  28. hi Irene,
    Semolina is grainy in texture, it is sold in loose form or in cans.
    Regards.

    Comment by roseskitchen | June 27, 2007 | Reply

  29. hi Teresa,
    You need not add baking powder for this cake.
    Regards.

    Comment by roseskitchen | June 27, 2007 | Reply

  30. thanks. looks like it’s shopping for semolina again.

    Comment by irene | June 27, 2007 | Reply

  31. Dear Rose,
    Just came across your website.Looking forward to try out your Almond Sugee Cake.Could I use cornmeal which is also known as corn semolina instead of wheat semolina? Will the taste differ?
    Ailis Khalid

    Comment by Khalidah AAilis Khalid | June 28, 2007 | Reply

  32. hi Ailis,
    I’ve not tried this recipe with cornmeal, perhaps you want to give it a try and tell us your results.
    Regards.

    Comment by roseskitchen | June 29, 2007 | Reply

  33. Hi Rose,

    Melissa mentioned that she added about 130ml of UHT milk and cream to the butter mixture. Do u think she meant 130ml of milk and 130ml of cream or 130 ml OR a mixture of both milk and cream ??

    Thx.

    Comment by Lynn | July 3, 2007 | Reply

  34. Hi Rose,

    Melissa mentioned that she added about 130ml of UHT milk and cream to the butter mixture. Do u think she meant 130ml of milk and 130ml of cream OR 130 ml of a mixture of both milk and cream ??

    Thx.

    Comment by Lynn | July 3, 2007 | Reply

  35. Hello Lynn,

    What I meant was the latter – 130 ml mixture of both milk and cream. For those of you worried about adding brandy( alcohol) into your batter, like I said earlier add rum essence. It just gives the flavor WITHOUT the alcohol. Of course the shelf life will not last as long but it works just as well. Omit if you like or like Rose says add orange juice instead. Also, better to add baking soda so that the cake won’t turn out too compressed and hard

    Comment by Melissa | July 3, 2007 | Reply

  36. Wao… That was really helpful :D

    Melissa, THX !!

    Comment by Lynn | July 3, 2007 | Reply

  37. Thank you Melissa,
    That was really sweet of you.
    Blessings!
    Rose

    Comment by roseskitchen | July 3, 2007 | Reply

  38. hi,
    for the almonds, do you mean ground almonds, or just almond nibs?
    thanks!

    Comment by mag | July 4, 2007 | Reply

  39. hi Mag,
    You can use ground almonds.
    Regards!

    Comment by roseskitchen | July 6, 2007 | Reply

  40. Good morning Rose,
    Thanks for your lovely website. It is fantastic, especially the soup section.There should be more websites like yours out there. I was actually looking for an Indian steamed sugee dish and found your sugee cake instead. Sounds like a best seller from the other readers. If you live in Penang, where I am currently located, do you mind conducting cooking classes? Do let me know if you are interested. I belong to a Wednesday Mommy’s group and the ladies are keen to learn such skills.
    Have a nice day.
    Josephine

    Comment by Josephine Teh | August 1, 2007 | Reply

  41. Hi Rose,
    I would like to clarify that the cooking classes request was from a group of elderly Japanese ladies and not the playgroup Mommies. Most of the Mommies can bake and cook like a pro. I’m sorry for the error. Thanks for your time.
    Josephine

    Comment by Josephine Teh | August 1, 2007 | Reply

  42. Wow! Josephine,
    You must be very active in your Mommy’s group. Must be a pretty interesting group too! So nice of you to help dear.
    It would be my greatest joy to be able to share with them but right now I am unable to make plans for some reasons. I’m not residing in Penang but I believe you do have a lot of good cooks in Penang too.
    God bless u & yr Mommy’s group
    Rose

    Comment by roseskitchen | August 3, 2007 | Reply

  43. Hello! Help solve the problem.
    Very often try to enter the site, but says that the password is not correct.
    Regrettably use of remembering. Give like to be?
    Thank you!

    Comment by AltaGid | August 21, 2007 | Reply

  44. hi Rose,

    My Aunt loves sugee cake but she’s lactose-intolerance… Is there anyway to replace the butter in the Almond Sugee Cake? What about olive oil, sunflower or canola and how much quantity needed as the oil is liquid…

    Oh, i love your site so much… Thank you for sharing!!!

    pixen

    Comment by pixen | August 28, 2007 | Reply

  45. hi Pixen,
    I haven’t tried replacing butter with any other oil. You can try corn oil but you will have to gauge the amount of oil sufficient to soak the suji. For more information regarding lactose-intolerance, you can refer to: http://en.wikipedia.org./wiki/Butter
    Regards
    Rose

    Comment by roseskitchen | August 31, 2007 | Reply

  46. Dear Rose,

    Read all the comments and everyone was pleased & satisfied that i’ve got to try. I’ve been long looking for the recipe! I love to bake & make cookies just don’t have the confidence to do the practical though.

    Kindly advise me when they mentioned ‘cream’, what cream are they refering to? ‘Castor sugar’-will the packet written as it is or its normal sugar? Making this cake, must i use the ‘machine’ to blend or can i use ‘whisking’ method? When you mentioned ‘fold’ means? Oven should i use with the fan? Many Thanks.

    Comment by Zie | September 24, 2007 | Reply

  47. I love all your recipes…the cooking methods you have used are very easy to follow and understand. I am going to try cooking every single recipes you have posted. Thanks! Keep up the good work!!!

    Comment by Angie | October 9, 2007 | Reply

  48. Hi Angie,
    Thanks for your encouragement. Happy cooking!
    Rose

    Comment by roseskitchen | October 16, 2007 | Reply

  49. Hi Rose,

    Just wanted to share a tip with the others. You can add evaporated milk as well to the butter mixture, it turns out fabulous. This is one of the best Almond Sugee Cakes indeed. Very lovely cake. Just wndering though.. Is it ok if I use self-raising flour instead of plain flour? Haven’t tried using self raising flour, just curious if it can be used. Thanks

    Comment by Rani | November 5, 2007 | Reply

  50. Thanks Rose for sharing your recipe. Can I ask what is the reason for frying the semolina? Your sugee recipe is different from the one that I would normally do, where I would melt the butter and then add the semolina and leave it to stand overnight. Maybe you could help me with my query.What is the reason for the centre of the cake sinking a little as compared to the sides, during baking. Veronica

    Comment by veronica | November 7, 2007 | Reply

  51. Hello Aunty,
    I am Singaporean living in Norway. It’s bitter winter here and I am glad I found your site. Would be cooking from all lovely recipes you here. Thank you for that. God Bless

    Comment by Tina | November 19, 2007 | Reply

  52. Hi.
    Good design, who make it?

    Comment by naisioxerloro | November 28, 2007 | Reply

  53. Hi Rose,

    I’m living in a hot and humid country, Malaysia. Is it okay to leave my butter mixture at room temperature (around 30 degree Celcius) or should I put it in the fridge? And, do I need to cover the butter mixture?

    Comment by Wynxon | December 14, 2007 | Reply

  54. Hi Rose:

    What great recipes! Thank you for sharing them. I read the comments and didn’t see anyone else asking this question so it seems everyone understands except me:

    1. Fry semolina over slow fire till light brown and fragrant, then leave to cool – what are you using to fry the semolina?

    Thanks. I want to be clear before I make the cake.

    Comment by Kits Chow | February 19, 2008 | Reply

  55. Hello,

    just wondering, for those who have baked this cake, what size tray have you used? I’m from Singapore, and like Wynxon commented do we let the mixture stand in our room temperature?

    Thanks!

    Comment by Xiuli | April 18, 2008 | Reply

  56. Hello Rose, you have done something that I always dreamed of doing, i,e having a forum with people who share the same interest i.e cooking and baking. I do have a couple of nice recipes too, will find time to make a website for myself too. Will definitely try out the Sugee cake.

    Comment by Nancy Chen | May 8, 2008 | Reply

  57. Dear Rose, are you also residing in Singapore? Maybe all of us in Singapore could have a little gathering to get to know each other and talk about out hobby. Any interest anyone?

    Comment by Nancy Chen | May 8, 2008 | Reply

  58. god bless you!!! :)

    Comment by Sue | May 27, 2008 | Reply

  59. Hi rose,
    never expected it took me more than a year to try out this recipe. i finally found sugee in tin when cold storage opened its branch here. my collegues loved it. got 3 eurasians to test. one said not enough brandy, another one say the smell is not great enough. maybe bcos i used ground almonds instead of finely chopped ones or maybe i did not fry long enough. will definitely try again with milk. thanks a lot. i come from a state where many eurasians (sugee cake is a MUST during wedding) live but no one will give a step by step lesson or recipe. Thanks a lot again and may god bless you!!!

    Comment by Irene Lee | August 5, 2008 | Reply

  60. Hi Rose

    I live in Pensacola, Florida & was going to make a sugee cake from a recipe that I have had all these years. It does not call for browning the semolina. I would love to try your recipe, as from all the comments I gather it is fabulous!! It is my favorite Malaysian cake & it would bring me down memory lane. In the past, I have used Cream of Wheat & it was fairly good. I googled ‘semolina’ & gather that I might be able to use plain couscous as it seems to be a coarser durum wheat. What do you think about that?
    Also, thank you for your generosity in sharing the recipes. I will be forwarding your website to all my sisters as we all live abroad & Malaysian food is greatly missed!

    God Bless You!

    Rosemary Perrett (Malacca)

    Comment by Rosemary | August 9, 2008 | Reply

  61. Dear Rose

    Thanks for sharing the recipe. I baked it for my sister’s 50th Birthday and everyone loved it and now everyone’s requesting it for their birthdays:0 The Katongites especially commented that it was very authentic Eurasian/ Nonya sugee cake.

    For those who are interested, you can also add a tin of Nestle cream (blue tin) instead of the 130m half milk and half cream suggested by Melissa. Some recipes have recommended using tinned butter but ordinary butter is already rich enough.

    The frying of the semolina is to release the flavour. There is a nice fragrance too. Use a wide teflon pan on low heat, constantly stirring without oil. I also added 1 tsp rose essence together with the vanilla and almond essence and it was quite delicate and not oevrpowering. I used a 9 inch round pan which fitted the cake perfectly. The shop says the alternative is a 10 inch square pan. Do check oven temps because at 160C my cake baked in only an hour and was beginning to overbrown.

    It was then covered it with raspberry jam, almond marzipan and fondant icing with gum paste flowers. The result: 11 contented smiles and one happy birthday girl.

    Thanks again Rose and God bless!

    PS The leftover eggwhites and extra ground almondmeal can be used for making french macarons :D

    Comment by Millie Barker Loh | September 14, 2008 | Reply

  62. Dear Rose,

    Is it possible for me to try this recipe in a half portion, meaning I divide all the ingredients into half, will the cake still turn out okay.

    Comment by Amelia | September 19, 2008 | Reply

  63. Is it ok if I didn’t leave it overnight like it says in step 2?

    Comment by Jane | September 20, 2008 | Reply

  64. Hi Rose,
    What’s the difference b/w Semolina vs Semolina flour. I got the flour from Phoon Huat and I am not sure do I still need to fry the flour?

    Comment by Chelsia | September 25, 2008 | Reply

  65. Dear Rose,
    I’m new to baking. Can you confirm that there is no typo error – 500gm butter & bake for 1 hour? thanks
    Iris

    Comment by iris | October 8, 2008 | Reply

  66. Dear Rose,
    I was the one asking about the butter and baking time. I’ve finally succeeded following your recipe without adding other ingredients. It turned out so yummy !!!…. Thanks Rose, it was so noble of you to share your recipe. May God bless you richly.

    Comment by iris | October 13, 2008 | Reply

  67. I was searching for steam rice cake online and I found your site to be very interesting, Rose. A lot of great recipes. thanks for sharing. will try to make somes.

    Comment by See | October 17, 2008 | Reply

  68. Rose, I finally mustered the courage to try this out (was freaked out by the number of eggs initially) and its close to ready now, the pairing of brandy & semolina smells brilliant! Being faraway from home this Deepavali, this just makes me think of ‘home’! Thank you for being so generous in sharing this recipe, its been difficult to get this out of most pple i know. Cheers to you

    Comment by Re | October 25, 2008 | Reply

  69. Hi Rose

    You are really a generous lady and I must say THE GOOD BEGETS GOOD.

    I have read all recipe of yours, especially the custard agar agar n will soon be trying out.

    I would love to bake cakes but prefer to start with the simpler ones. Please post the recipe of butter cake I would love to try it out.

    GOD BLESS!

    Comment by Dolly | November 19, 2008 | Reply

  70. Hi Dolly,
    Thanks for your comments. I have already posted a lovely butter cake recipe. Happy baking!
    Blessings!
    Rose

    Comment by rose | November 23, 2008 | Reply

  71. Hi Rose,

    I have been looking for a sugee cake recipe and I found yours! I haven’t tried it yet but would like to thank you for your generosity. God bless!
    I’d just like to find out, how long does this cake keep? How do I store it, do I wrap it in foil paper n leave it in the refrigerator?
    Thank you Rose.

    Comment by chris | November 29, 2008 | Reply

  72. [...] is so nice to reply to all the questions from her readers. So, do go over to Rose’s site and read through all her suggestions and also the methods her readers [...]

    Pingback by Almond Sugee Cake recipe from Rose’s Kitchen | Best recipes, foods and travel | December 21, 2008 | Reply

  73. Dear Rose or anyone else who can help,

    I was just wondering if we have to grease the cake tin or grease n line with parchment paper before pouring the mixture in?

    Thanks in advance! .. Ross

    Comment by Ross | December 29, 2008 | Reply

  74. Hi Ross,
    Just grease and line tin with greaseproof paper before pouring in the mixture.
    All the best! Happy New Year!
    Rose

    Comment by rose | December 30, 2008 | Reply

  75. Thank-you, Rose! A Blessed New Year to you too :-) God Bless!

    Comment by Ross | December 30, 2008 | Reply

  76. Hi,

    Do I keep it outside or in the fridge for 8 hours

    Comment by Anonymous | January 8, 2009 | Reply

  77. Please advice on how to store sugee cake after baking and can I divide the recipe in half?
    All the best

    Comment by Liz | January 9, 2009 | Reply

  78. Hi, no. 76,

    Just leave the butter mixture outside at room temperature. Doesn’t need refrigeration.

    Happy baking! :-)

    Ross

    Comment by Ross | January 10, 2009 | Reply

  79. Dear Rose,

    God Bless you and Praise God for your healing. The almighty is great and he will keep on blessing you and your loved ones. I tried your sugee cake and it was really marvelous. God Bless celina

    Comment by Celina | January 30, 2009 | Reply

  80. Dear Rose,

    After mixing do I leave it outside for 8 hours or leave it it in fridge

    Comment by Pshanti | February 1, 2009 | Reply

  81. Sorry, Rose, do you have a picture of sugee cake? I am just wondering what it is. Thanks.

    Comment by Anne | February 5, 2009 | Reply

  82. Hi Rose,

    Cake is wonderful.. Baked this a couple of times already and everyone loved this and requested for more. Thanks and God bless

    Comment by Jeanette | February 6, 2009 | Reply

  83. Hi Rose,

    do u know how to make honey comb cake (beehive cake)? we have try some recipe but we can’t get that great beautiful beehive. I hope u can provide us with ur receipe.

    Comment by Irene | February 10, 2009 | Reply

  84. Hi Melissa

    Just curious. When you added the 130ml UHT milk and cream into the butter mixture and let it stand for 8 hours (without puttig it in the fridge), won’t the milk and cream turn bad? I thought 8 hours in room temp can do that to milk. Thanks in advance!

    Comment by june | March 2, 2009 | Reply

  85. Hi Rose,

    I would appreciate very much, if you can give me the receipe of a very delicious butter cake which I have eaten ten over years ago in Malacca. It was baked by an Eurasian lady and it is not the same with all the butter cakes I have eaten so far.The cake is moist and have a very unique taste. It is just unforgetable.

    Comment by Evelyn Teo | April 21, 2009 | Reply

    • Hi Evelyn,
      If you are referring to the Sugee Cake, you can refer to my post. Regards.

      Comment by rose | April 22, 2009 | Reply

  86. Hi Rose.
    I stay in a very humid country and i am just wondering if we leave the butter mixture with the semolina overnight, will the butter go bad considering that evening temps can soar to 29degrees celsius. And if it was mixed in the morning we can use this mixture only at say 3 to 4 in the afternoon (if we start say at 8am in the morning). Noonday temps can go up to 33 degrees. If not doing so will affect the taste and texture of the cake what will be a good alternative. Can we leave in the fridge. Secondly why do you need to fry the semolina first. I know some recipes call for some milk to be mix into the semolina and butter mixture as well.This is even worst!

    Comment by chris | April 30, 2009 | Reply

  87. PLEASE, sugee cake is one of the very, very few recipes that can really be called “Eurasian”, without fear of anyone from the group of usual suspects claiming it for their own clan. It is not, has never been or will ever be “Nyonya”.

    Comment by dd | May 2, 2009 | Reply

  88. Dear Rose,

    It is definitely not Sugee Cake, because I have tasted
    before. It is a butter cake, but I think the unique
    taste is a kind of juice. ( I have tried adding, brandy,
    rose syrup, and rum) but still could not get that very
    special taste. Anyone knows??

    Comment by Evelyn Teo | May 3, 2009 | Reply

    • Maybe you could use ghee instead og butter

      Comment by Anonymous | March 23, 2013 | Reply

  89. Try adding grated zest of 1 orange + 1TBsp prange juice +freshly grated nutmeg+ brandy

    Comment by Andrew | June 1, 2009 | Reply

  90. Hi Rose,
    Isn’t this sugee cake the one we use for wedding in Singapore and Malaysia?? Thansk 4 your recipe. XOX

    Comment by Phyl | June 21, 2009 | Reply

  91. I’m from Singapore/Malaysia and was craving for Sugee cake, the type that my mom used to make when I was younger, and was surfing the web for recipes when I chanced upon your website. I tried out your recipe and the cake turned out moist, tasty and melt-in-your mouth wonderful. I didn’t fry the semolina nor leave the batter overnight though as I’m still not sure why that is required. Could you explain why that step is necessary?

    Comment by Shir Ying | July 9, 2009 | Reply

  92. Hi Rose and everyone,

    Has anyone tried to make this without the ground almonds? My wife’s allergic to almonds…:(

    Comment by Alfie | October 26, 2009 | Reply

  93. Hi Rose,
    I tried your suggee cake recipe but it did not turn out cause the cake turned out hard and oily at the bottom as there is too much butter. Please advice. Thanks

    Comment by mariah | January 2, 2010 | Reply

  94. Frying the semolina releases the fragrance and enhances the taste of your cake.

    Leaving the batter overnight, gives it opportunity to soak up all the butter and brandy flavor into the semolina.

    These are just tips to make your cake taste much better, though you can still bake the cake without frying the semolina or leaving the batter overnight.

    Rose, I hope you are in good health now…

    Comment by Melissa | January 24, 2010 | Reply

  95. You have to have a good basic knowledge of baking a cake, then you can try out as many recipes possible. Ingredients may difer but basic techniques do not vary greatly. Only then, will your cake turn out well. If not, you have to reanalyse your techniques and put a finger on which step during preparation you made a blunder

    Comment by Melissa | January 24, 2010 | Reply

  96. You can add the milk mixture with your egg yolk and sugar, not the butter mixture. Tq

    Comment by Melissa | January 24, 2010 | Reply

  97. Dear Rose

    Try Rose essence instead of Almond essence, it will enhance the taste of the cake….

    Comment by davidtclim2007 | April 22, 2010 | Reply

    • Hi David,
      Thanks for sharing the tips. I’ve tried using Rose essence or Ayer Marwar for making Kueh Serikaya and it tastes good too.

      Comment by rose | May 3, 2010 | Reply

  98. Hi rose.. looking at the comments i would try your sugee cake..was looking for this receipe for so long….since iam a vegetarian do u have any vegetarian sugee cake receipe…

    Comment by suganti | April 28, 2010 | Reply

    • Hi Suganti,
      At the moment I do not have one but if I come across any, will let you know.

      Comment by rose | May 3, 2010 | Reply

  99. Hi Rose

    thank you for the recipe :) i tried it out during the weekends and it turned out fine i thought :) still waiting for comments from my mother in law and sister in law (who are Peranakans .. ha ha) … but i thought it tasted ok.

    one question … should i bake the almond before use ?

    Just wanted to check though – can someone tell me what makes a GOOD sugee cake different from the rest of the average/not so good sugee cakes ?

    thanks again, Rose :)

    Comment by Jane | June 14, 2010 | Reply

  100. Do I use fine or coarse semolina. In place of cream of
    tartare, what can I use. Thank you. From Angela, Melbourne.

    Comment by Angela Reddy | November 4, 2010 | Reply

  101. WHAT SHALL I USE IF I DONT WANT TO USE BRANDY?

    Comment by humera | November 13, 2010 | Reply

  102. Thank you Rose for sharing this fantastic recipe! I baked it for my mother’s Birthday and our Eurasian family was raving about it. Just to get into the spirit I added an extra 3-4 spoons of Brandy and resulted in being really fragrant. We also browned the almonds over slow fire as it seemed a little stale even thou it was fresh out of the packet.
    Thanks again for being so generous in sharing this recipe! 15 Eggyolks are used for a very important reason and that is why I was not interested in the other recipes that used only 5.

    Bless,

    Comment by Miki | November 21, 2010 | Reply

    • Sis is that you ? Lol! I was thinking of baking this for moms 60th but since we are going to arrive in Perth on her birthday I don’t know how we r going to pull it off!!

      I’m gonna slap buttercream icing all over this glorious cake! Nom nom nom ;-)

      Comment by Me lah | October 16, 2011 | Reply

  103. Hi Rose,
    Is semolina and sugee the same?
    What is the reason for allowing the butter and semolina mixture to stand overnight?Thks.

    Comment by Joanne | January 24, 2011 | Reply

  104. Hello Rose

    I will be trying out your receipe for Sugee Cake tomorrow. Being a mother, I would like the children to taste the sugee cake which is a proud significance to the Eurasian group, on Mothers’ Day!! I do hope it turns out well. My dad was proud of being Eurasian and I learnt how to cook the Eurasian cuisine when I was looking after dad when he was recovering from a stroke. A good 14 months and dad was my best critic. (Could not cook before that!!)Bless his soul!! Dad is now safe in God’s hands.

    I am going to be daring and will be going to decorate my cake with mazipan and royal icing. Is that the right combination for a Sugee Cake?? please advice. I will keep doing the sugee cake until I master it. Like I said… I am proud of my heritage.

    Thank you for sharing your receipes with me. Your advice will help me go a little further in my quest to master my inheritance, the Eurasian cuisine….. hahahh!!

    Cheers!!

    Comment by Christine | May 6, 2011 | Reply

  105. Hi Rose

    Thank you for the lovely recipe. Brings so many memories of being a little boy back in Penang.

    MY

    Comment by MY | May 29, 2011 | Reply

  106. Hi Rose,

    Great of you to share your recipes. I was just wondering if you could let me know why tapioca or corn flour is an added ingredient for “steamed yam cake”. What effect has the tapioca flour has on the making of the cake. Hope you know. Some recipes do not include this flour.

    Thanks,

    Rosie

    Comment by Anonymous | June 8, 2011 | Reply

  107. Hi Rose
    I am new to baking and cooking..I love to eat Sugee Cake and would like to bake one. Being new, I find difficulties in following some of the steps. Can you please help to explain “cream butter with 100 gm sugar till light and creamy” ? Does it mean beat the butter with sugar until creamy? Do i melt the butter under fire before mixing with sugar or leave it soft under room temperature?

    Thanks
    Irene

    Comment by Irene | July 1, 2011 | Reply

    • Hi Irene, just leave the butter at room temperature till softened before creaming with sugar.

      Comment by rose | July 1, 2011 | Reply

  108. Hi Rose

    I chanced upon your website while searching for a recipe for Chempedak cake. My family and I are avid fans of Sugee Cake and your recipe sounded good. However, I do miss the olden day Sugee Cake where one would find “tang kua tiao and keat pneah” (sugared winter melon and candied tangerine) in it. Can I add them to your Sugee Cake recipe and when would be the appropriate time to add them? Apprecite your reply. Thanks and God bless!

    Comment by Josephine | July 23, 2011 | Reply

  109. it was swimming in oil!! what happened? :(

    Comment by Anonymous | November 3, 2011 | Reply

  110. Dear Rose,

    This was my first time baking your sugee cake..i turned out BEAUTIFUL!!! my friends n family are so happy!! i baked it at 150C for a little more than one hour..and i made sure i lined the tined with greaseproof paper. Cake turned out well! I also had let the butter/sugee mixture overnight, howver i only started baking well into the afternoon…but it was a nice experience and GOd Bless your generousity!! God Bless you and your loved ones! Merry Christmas!

    Comment by shareen | December 11, 2011 | Reply

  111. Dear Rose,

    Thank you so much for sharing this recipe. It turn out lovely and my mother loved it.
    God Bless you and your loved ones Merry Christmas and Blessed New Year.

    Comment by Anonymous | December 18, 2011 | Reply

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