Rich Sugee Cake

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.=)

Part A

250g butter, softened

1 teaspoon brandy essence

175g semolina flour

1 teaspoon vanilla extract

Part B

5 eggs

225g caster sugar

Part C

80g cashew nuts

150g almond meal

2 tablespoons self raising flour

1 teaspoon baking powder

1tablespoon honey

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.

5.Cream the butter,semolina,brandy essence and vanilla extract mixture until fluffy.

6.Add egg and sugar mixture to the butter semolina mixture and fold gently.

7.Add cashew nuts ,almond meal and baking powder to the Part A and Part B mixture, continue

to fold the mixture, do not over beat.

8.Lastly add double cream and honey to the mixture.

9.Transfer batter to prepared tin and bake for an hour or until baked.(golden brown)