Almond Sugee Butter Cake

Almond Sugee Butter Cake


125g unsalted butter (soften at room temperature)

125g fine semolina / sugee

125g caster sugar (divided)

4 large eggs (yolks and white separated)

63g all-purpose flour

100g ground almond

25g chopped almond

1 tsp baking powder

¼ tsp salt

¼ tsp ground nutmeg

¼ tsp ground cinnamon

¼ tsp rose essence

½ tsp pure vanilla extract

Preparation Instructions:

  1. In a mixing bowl, add in soften unsalted butter and semolina, mix to combine. Set aside for 1 hour to allow the semolina to absorb the moisture.
  2. Preheat oven at 180C.
  3. In a mixing bowl, add in ground almond, chopped almond, baking powder, salt, ground nutmeg and ground cinnamon. Whisk to combine and set aside.
  4. Place the egg white and 1 tbsp of caster sugar in a bowl. Use an electric mixer to beat until soft peak. Set aside.
  5. Place the egg yolk and the remaining caster sugar in another bowl. Use an electric mixer to beat until frothy.
  6. Add in unsalted butter and semolina mixture into the egg yolk mixture. Stir to combine.
  7. Add in rose essence and pure vanilla extract. Stir to combine.
  8. Add the dry ingredients mixture prepared in step 2 and stir to combine.
  9. Fold in the egg white until just combine.
  10. Pour the mixture into a pre-greased and lined 10 x 4 ½-inch loaf pan. Smooth the top and bake at preheated oven at 180C for 1 hour or until toothpick inserted at the middle comes out clean.
  11. Remove cake from the oven and cool completely on a wire rack before unmould and slicing.

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