Posted by: Jonjon | April 26, 2009

Cake – Sugee Cake – Almond Sugee Cake 9.5.10




Cake – Sugee Cake – Almond Sugee Cake 9.5.10
April 26 2009
http://roseskitchen.wordpress.com/2006/04/05/almond-sugee-cake/

200% butter, 120% semolina, 50% chopped almonds, 24% plain flour, 84% egg yolks, 84% egg whites, 12% brandy, 6% golden syrup, 3% vanilla essence and almond essence

Ingredients:
500 gm butter 100g
250 gm semolina 50g
300 gm castor sugar 60g
125 gm finely chopped almonds 25g
60 gm sifted plain flour 12g
15 egg yolks 3
5 egg whites 1
2 Tbsp brandy ½ Tbsp
1 Tbsp golden syrup ¼ Tbsp
1 tsp vanilla essence ¼ tsp
1 tsp almond essence (optional) ¼ tsp

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.

Conclusion
This was very good. Did not have much of an egg taste. It had a very full flavor, not much from the brandy (I used half brandy and half whiskey). Took a while to make but it was worth it. I put it in the oven for 50 minutes for fear of burning the top. The top was blackening, but I could have left it in there for full time to make it blacken a bit more because the bitter skin really worked well with the buttery texture. I used silvered almonds and then cut them to little pieces, it’s good to have almond pieces that are not too small so you can actually taste it.

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