A Buttery Semolina Rich Sweet Dessert

Sugee cake has its origins among people of Eurasian and Asian ancestry in Malaysia and Singapore. Interestingly, sugee cakes are made not with industrial wheat flour but semolina. A type of flour made from durum wheat, semolina has a texture that is slightly coarser than the good old traditional flour. During the era of colonization, semolina was one of the ingredients that made its way into the Southeast Asian region. Combining the durum wheat flour with eggs, the sugee cake is an earthy and hearty dessert that is reminiscent of Eurasian communities in Singapore and Malaysia.

This light and fluffy dessert is perfect for a range of occasions - not only the Christmas season! The sugee cake, also often referred to as suji cake, comes in a variety of forms and is served at birthdays, dinner parties, christenings and even holiday seasons. The richness of the eggs and butter used in this sugee cake recipe is one that makes this fluffy cake an unforgettable experience.

Try your hand at some of our other favourite Asian-inspired dishes here.

The best part of the sugee cake recipe is perhaps in its versatility. You can top off the sugee cake with Marzipan, icing, or serve it as it is. Experimenting with the amount of almonds and density of the eggs in the sugee cake recipe is also an option you can take here. Just like other traditional dessert recipes, like the May Yacoubi's Milk Peda, the usage of milk and butter is significant - making it the choice for all the sweet tooths out there.

No matter what your experience levels are in baking, the sugee cake recipe is definitely beginner-friendly! Find out how you can make the sugee cake at home.

Frequently-Asked Questions about Sugee Cake

First time baking the sugee cake? Worry not, our simple recipe is easy to follow!

What is a sugee cake?

A sugee cake is a moist soft cake that is baked with semolina flour and is densely concentrated with egg yolks and butter. It is also reminiscent of a Eurasian, Malay and Chinese cultures.

Can I add nuts into my sugee cake?

Adding crushed almonds is a fantastic way to introduce some crunch into the cake. It can also enrich the fragrance of the semolina.

Almonds and other types of nuts can be left out if your guests or family members have nut allergies.

Aside from all the variations, what are the main constituents of a sugee cake recipe?

Semolina flour, butter and eggs are the main ingredients that you must absolutely have in a sugee cake.

Can I make a vegan version of the sugee cake?

Absolutely! Simply substitute the butter for vegan butter and use plant milk instead.

What can I substitute the brandy for?

If you do not prefer the taste of liquor, you can substitute the brandy in most sugee cake recipes with orange zest.

Tips on baking a perfectly balanced nutty and buttery sugee cake

Baking your first sugee cake can be delightfully easy if you make the preparations in time. This will help you feel more organised and in control of your baking process!

1. Preparing the ingredients: Portion out the amounts of butter, eggs, baking powder, vanilla extract and yoghurt before baking the sugee cake. Set up an area in your kitchen where you can comfortably whisk the mixture of butter, sugar, eggs and sugee. As the sugee cake is a fairly simple one, it is important to prepare your batter well.
2. Experiment with variations in your sugee cakes: Sugee cakes are simple, moist and fluffy cakes. You can always mix up the recipe by adding crushed almonds, nuts or even orange zest for a kick of flavor. You can also vary the portions of baked almonds to the flour to experiment with the overall nuttiness of the cake.
3. Add yoghurt for moisture: A simple trick to adding moisture to your cake is to add yoghurt into the cake mixture before baking it. The creaminess of the yoghurt helps keep baked goods moist and its acidity will maintain the fluffiness of the sugee cake.
4. Use only egg yolks: Separate the egg yolks from the whites when mixing them into your batter. This keeps the texture of your sugee cake fluffy.