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
Square tin sizes
Self raising flour
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.