Sugee Cake Recipe – Free Easy Sugee Butter Cake Recipe

This rich sugee cake recipe yields a very rich and aromatic cake. It uses a lot of egg yolks and sugee (semolina) instead of the typically used self raising flour. This cake is flavoured with spices and is excellent for weddings and Christmas.

Ingredients and cake tin sizes:

Round tin sizes 7 inches 9 inches 11 inches 13 inches
Square tin sizes 6 inches 8 inches 10 inches 12 inches
Butter 210g 420g840g 1680g
Castor sugar 200g 400g800g 1600g
Self raising flour 40g 85g 170g 340g
Sugee (semolina) 150g 300g 600g 1200g
Ground almonds 112g 225g 450g 900g
Ground nutmeg 1/4 tsp 1/2 tsp 1 tsp 2 tsp
Ground cinnamon 1/4 tsp 1/2 tsp 1 tsp 2 tsp
Egg whites 2 4 8 16
Egg Yolks 6 12 24 32
Brandy 1/2 tbsp 1 tbsp 2 tbsp 4 tbsp
Rose essence 1/2 tsp 1 tsp 2 tsp 4 tsp


Preheat oven to 170 degrees Celsius.

Mix sugee (semolina) with ground almonds, ground nutmeg and ground cinnamon. Leave aside.

In a separate bowl, cream butter and sugar till light and fluffy. Add the egg yolks, one at a time, beating well after each addition.

Gradually add the sugee (semolina) mixture and stir until all ingredients are well incorporated.

Add brandy and rose essence and stir well. Leave aside.

In another separate bowl, beat the egg whites till stiff peaks are formed. Leave the beaten egg whites to stand for 5 minutes.

Fold in flour alternately with the egg whites, using only the top of the eggs whites and leaving out any liquid that is present at the bottom.

Pour batter into a well greased and floured cake tin. Level the top and bake the cake for 1 hour 30 minutes, reducing 25 degrees of your oven temperature every 30 minutes.

Remove cake from oven and let it cool completely before decorating it.

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