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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.

Eurasian Sugee Cake

Notes

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

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Angus Hughson

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

 
 

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Posted by L3N132 • 16w ago • Report
I baked it again today. The cake centre sank a bit. Can you tell me why it does that? In my previous attempt, I had opened the oven door to check and the centre sank thereafter, so I thought my premature opening of the oven caused it.

This time round, I stayed the course, did not open the oven until it looked ready which was less than the time mentioned in the recipe - it was done after 40 mins. The centre still sank a bit. Is there anything that I can or need to do to prevent the sinking of the cake centre ? I used an 8 inch square pan.
Posted by L3N132 • 16w ago • Report
I just tried your eurasian sugee cake recipe. I love it !! It's the best sugee cake ever !!
I couldn't get the coarse sugee, I settled for the Pilsbury Sugee from India, got it from an Indian sundry shop. Other than that I kept to your recipe totally. Despite not having the coarse sugee, the almonds gave it the lovely coarse texture. I am so happy. Thank you so much for sharing the recipe.

I had a little problem. The cake rose quite a bit after half an hour and it looked like the top may get burnt. I got worried and opened the oven door thinking I may need to do something like covering it with aluminium foil (read it somewhere), then thought may not be a good idea and did nothing....... and then shortly after I closed the oven the centre started to 'sink'. So I ended up with a cake with a more than slightly sunken centre. That was the only issue. Any advice ?
Posted by Jud3 • 3y 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 • 3y 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 • 2y 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 • 2y ago • Report
Hello
Posted by Elizabeth603 • 2y ago • Report
Hello can someone please tell me how many cups is 200g Samolina. Thanks
Posted by Elizabeth603 • 2y ago • Report
Hello, can someone please tell me how many cups is 200g Samolina. Thanks
Posted by • 2y ago • Report
The much awaited new edition of My Favourite Recipes has just been published in Singapore! You can write to sallych@landmarkbooks.com.sg to place an order.

It'll be great if you could share this news with the followers of your blog.
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