Vegetarian light sugee fruit cake

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.

A:

250g butter

400g condensed milk

400g hot water

1 1/2 teaspoon vanilla paste

B:

150g mixed peel

150g yellow raisins

100g cashew nuts

C:

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.

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)