Sugee (semolina) cake is one of my favourite cakes. I love the simplicity of the cake, especially when a good butter is used. I just found out golden churn is no longer available in Malaysia because it is not halal. Well I never knew only the Muslims used butter,no offence. Now I have to search for a butter of same quality. Simplicity of a good butter based cake always satisfies my cravings for something sweet.
I have been on a search for a good sugee cake recipe besides my maternal grandmother's christmas sugee cake because I didnt want something rich. And tried a really good sugee cake the other day by a good baker in KL but I was a little late in noticing, the cakes were all sold out everywhere.So I decided to bake my own. I finally found a recipe I wanted try out, got dad to get me sugee flour on his way back home and when I was about to make the cake,I found I ran out of eggs, I needed 15 eggs!! I bought 20 eggs over the weekend!!And as of yesterday,Wednesday I ran out of eggs. I went over to my cousins place to 'borrow' a few eggs from them but to no luck, but aunt gave me her own vegetarian sugee cake recipe to try out. I didn't hesitate to take her recipe because I wanted to have some cake to snack on and I didnt have eggs plus I didn't have a proper recipe to rely on.
I did some minor minor changes to the recipe to my liking and it turned out perfect! I dont mean my aunt's recipe had flaws but I used different fruits & nuts to my liking. At first dad was sceptical about a vegetarian cake but when he ate it, he loved it. Now my maid wants to make this cake for her birthday.
Ps:- please excuse the cracks on the cake,I made a mistake of the oven temperature and the oven was very hot for the cake.
400g condensed milk
400g hot water
1 1/2 teaspoon vanilla paste
150g mixed peel
150g yellow raisins
100g cashew nuts
350g sugee flour
1 teaspoon baking powder
1 teaspoon soda bicarbonate
pinch of salt
- Line a 9 inch square pan with butter and flour and leave aside.
- Place butter,condensed milk & vanilla essence in a large bowl. Fill empty condensed milk tin with hot water and 'wash' the tin to get the excess off the tin. Pour the water into the large bowl and let butter melt completely and let mixture cool.
- Add (C) in the butter mixture and stir until combined.Finally add (B) and stir again. Let mixture stand for 45 minutes to let sugee absorb the liquid from the mixture.
- Bake in a preheated oven of 180C for 45 minutes or until cake tester come out clean.