Sugee Cake
Sugee Cake is a rich, buttery dessert that’s a true delight for lovers of traditional, indulgent bakes. Made with semolina, ground almonds, and a hint of aromatic almond and vanilla extracts, this unique cake boasts a tender, melt-in-your-mouth crumb with a subtle nutty flavor. The semolina is softened in milk to achieve its signature texture, while the combination of creamy butter and six eggs ensures a moist and luxurious bite every time. Perfect for festive occasions or as an everyday treat, this Sugee Cake recipe is simple yet elegant, offering a timeless taste that’s loved across generations. Serve it plain or with a dusting of powdered sugar for an effortlessly beautiful finish. Ideal keywords: Sugee Cake recipe, semolina cake, traditional almond cake, buttery dessert.
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Recipe Information
Ingredients
- 150 grams Semolina (sugee)
- 250 grams Unsalted butter
- 200 grams Granulated sugar
- 6 large Eggs
- 50 grams All-purpose flour
- 50 grams Ground almonds
- 1 teaspoon Baking powder
- 60 milliliters Milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 pinch Salt
Instructions
1. Preheat your oven to 160°C (320°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. Place the semolina in a bowl and mix it with 2 tablespoons of milk. Set aside for 30 minutes to allow the semolina to soften.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step will take about 3-5 minutes with an electric mixer.
4. Add the eggs one at a time to the creamed mixture, beating well after each addition. This will help keep the batter smooth and airy.
5. Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
6. Gradually fold the flour mixture into the batter, alternating with the softened semolina and the remaining milk. Mix gently to combine.
7. Add the ground almonds, vanilla extract, and almond extract to the batter. Stir until evenly distributed.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the center of the cake comes out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
11. Serve the Sugee Cake as is, or dust with a light sprinkle of powdered sugar before serving for a decorative touch.
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.3 g | 311% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 362.2 g | 132% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 206.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 295 mg | 23% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
