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.


  • Ingredients A

  • 200 g coarse semolina/sugee

  • 310 g butter - melted at room temperature

  • Ingredients B

  • 125 g almond - coarsely ground

  • 3 tablespoons plain flour - sifted with baking powder

  • 3 teaspoons baking powder - sifted with flour

  • Ingredients C

  • 220 g sugar (granulated white)

  • 8 egg yolks (70 g eggs)

  • Ingredients D

  • 4 egg whites - beat till stiff - (70 g eggs)

  • Ingredients E

  • 1 t vanilla extract

  • 2 tablespoons brandy


  • 1.

    Preheat oven to 175C

  • 2.

    Butter and line a 22 cm baking pan (line with greaseproof paper)

  • 3.

    Soak Ingredients A overnight

  • 4.

    Cream Ingredients C till light and fluffy

  • 5.

    Add Ingredients A & B alternately to creamed Ingredients C - mix well

  • 6.

    Add Ingredients E to creamed mixture - mix well

  • 7.

    Finally fold in Ingredients D gently and transfer to baking pan

  • 8.

    Bake in middle shelf for 55 mins - test after 45 mins - especially the centre of cake

  • 9.

    When cake is done - rest it for 10 mins before removing it.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 612kj
  • Fat Total 41g
  • Saturated Fat 21g
  • Protein 9g
  • Carbohydrate 51g
  • Sugar 28g
  • Sodium 432mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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Posted by Linden12Report
Due to overwhelmingly positive response I made the cake again. But with a bit of variation. Toasted the semolina before soaking it in butter. Substituted 50g of the ground almond with nibbed almond. Added grated rind from a lemon. Doubled the brandy. Resulting in a cake that had greater grainy texture. Well received and very quickly finished ??
Posted by Linden12Report
Tried out the recipe and received great reviews from friends. I loved the cake texture and moistness.
Posted by L3N132Report
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 L3N132Report
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 Jud3Report
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 N55895Report
Yes, it is only 3 tablespoons. I've made 8 cakes for this Christmas.
Posted by EvengilineReport
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 ShanesterReport
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 Elizabeth603Report
Posted by Elizabeth603Report
Hello can someone please tell me how many cups is 200g Samolina. Thanks