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Eurasian Sugee Cake

I grew up in Singapore. My aunties made beautiful sugee cakes during Christmas and I really miss them very much. Through trial and error over a period of 3 months, I managed to bake the exact cake with the exact colour, texture and taste.


Different baking timings for different ovens. Check the cake after 45 mins.

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Moscato, Sparkling Whites and Rose are the best wines to pair with Eurasian Sugee Cake.


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Posted by Jud3 • 2y ago • Report
Hi...i would like to try the above semolina cake...the recipe ask for 3 tabsp of plain flour... pls confirm it is 3 tabsp only? Kindly confirm..i would like to try out this weekend.
many thanks
Posted by ND14 • 2y ago • Report
Yes, it is only 3 tablespoons. I've made 8 cakes for this Christmas.
Posted by Evengiline • 2y ago • Report
Finally! A sugee cake recipe that doesn't use at least 20 eggs! Can't wait to try your recipe. Hopefully it will turn out good enough for me to make it this Christmas. I had been meaning to try and improvise some of the sugee cake recipes I've got but with a tot to look after I don't have the time nor the energy to go thru the trial and error. Thanks once again. Will keep you informed as to the outcome. Btw can we use the normal almond meal we get from the supermarkets or does the almond have to be coarse to make the recipe work?
Posted by Shanester • 1y ago • Report
Hi Evengeline, I have not tried almond meal. Always used the almonds themselves. As I prefer to have some texture and nuttiness in my sugee cakes, I usually use half of coarsely ground almonds and half roughly chopped almonds. You may also want to try using blanched almonds with the skin all off or whole almonds. The flavour and texture is different. They all will work, just a matter of personal taste and preference. I use the whole almonds as I like the nutty earthy flavour and grainy texture. If you prefer the cake light and fine, its better to use finely ground almonds that is blanched.
Posted by Elizabeth603 • 1y ago • Report
Posted by Elizabeth603 • 1y ago • Report
Hello can someone please tell me how many cups is 200g Samolina. Thanks
Posted by Elizabeth603 • 1y ago • Report
Hello, can someone please tell me how many cups is 200g Samolina. Thanks
Posted by • 1y ago • Report
The much awaited new edition of My Favourite Recipes has just been published in Singapore! You can write to to place an order.

It'll be great if you could share this news with the followers of your blog.
Posted by ND14 • 1y ago • Report
Thank you very much. I am going to order this book and share it with all my friends. Do you post to Sydney Australia.
Posted by Shanester • 1y ago • Report
Hi Chris, I usually make sugee by stir-frying the semolina lightly until golden brown. It helps in the texture and I find the flavour richer but it does make the cake a little drier which I compensate by adding about 50 ml milk in the batter. I do soak the cooled, fried semolina in the melted butter for overnight, it helps make the cake less dry. Nope, the butter didn't turn sour. Its hot and humid Singapore here.