Been looking for a really rich moist sugee(semolina) cake. Wasn't quite sure how to make a sugee cake besides my maternal grandmother's christmas sugee cake which my aunty used to make for Christmas every year when I was younger. The basic rule to a nice moist buttery sugee cake was one - the quality of butter NOT margarine & two - the semolina needs to be 'soaked' in butter and brandy (or other flavours) for a few hours, preferably over night. Anyways this is my version of a rich moist sugee cake.=)
250g butter, softened
1 teaspoon brandy essence
175g semolina flour
1 teaspoon vanilla extract
225g caster sugar
80g cashew nuts
150g almond meal
2 tablespoons self raising flour
1 teaspoon baking powder
100ml double cream
1.Line a square tin with GladBake with double lining to avoid the sides from being burnt.
2.Beat butter until light and fluffy then add semolina flour, brandy essence and vanilla extract.Leave it to sit for a few hours or overnight.
3.Preheat oven 150 Celsius.
4.Beat eggs and sugar until you get a thick pale creamy consistency (ribbon stage). Bubbles should appear.