Almond Sugee Cake

Almond Sugee Cake 1


228g semolina

400g salted butter (soften at room temperature)

228g caster sugar

11 egg yolks

2 ½ tsp vanilla extract

3 tsp baking powder

64g all-purpose flour

¾ tsp salt

128g ground almond

6 egg whites

½ tsp cream of tartar

Preparation Instructions:

  1. Pan-fry semolina on low heat until light brown. Remove and set aside to cool completely.
  2. Add semolina and soften salted butter into a mixing bowl. Use an electric mixer to beat until light and creamy. Cover the bowl and set aside for 4 hours.
  3. Add caster sugar and egg yolks into a mixing bowl. Use an electric mixer to beat until sugar dissolved.
  4. Add the semolina mixture into egg yolk mixture in three batches and beat until well combined.
  5. Add in vanilla extract, beat until well combined.
  6. In a bowl, combine the baking powder, all-purpose flour, salt and ground almond.
  7. Add the almond flour mixture in three batches to the semolina egg yolk mixture and beat until combined.
  8. In another mixing bowl, add in egg whites and cream of tartar. Use a wire whisk attachment to beat until stiff peak.
  9. Fold the meringue into the semolina mixture in batches until well combined.
  10. Fully line an 8-inch square pan with parchment paper.
  11. Carefully pour the batter into the square pan and smooth the top.
  12. Bake at 180C for 1 hour or toothpick inserted at the center comes out clean.
  13. Remove from oven and leave to cool completely before slicing.

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