Semolina (sugee) Cake

Semolina cake, Malaysian mostly named it as Sugee cake.

 
Semolina adds a unique texture to the cake.
Making the cakes coarser and is denser than most cakes, something that you can munch very long in your mouth.

Mine version is different with others.

• more drier, denser & coarser
• crust is crispy and crunchy
• using Ghee instead of butter to make it more classical. 

Recipe adapted from Singapore Shiok! with modification ( Noted In Green Color )

300 g (3 cups) fine semolina (sugee) [ 1cup (167g) ]
500 g (3 1/3 cups) butter melted  [ replaced with 150g of Ghee]
300 g (2 cups) sugar  [ 1/2 cup (100g) white sugar]
7 yolks      [ 3 yolk ]
160 g (1 1/2 cups) ground almonds[replaced with 1/2 cup (75g) cake flour, sifted]
4 tbsp dark rum, brandy or sweet sherry  [ 2 tbsp wine]
3 tsp vanilla extract   [eliminate]
3 tbsp plain flour  [eliminate]
4 tsp baking powder  [ 2tsp]
7 egg whites          [ 3 egg white]

Baking time: 1 hour & 10 minute with 170 Celsius

combine semolina& melted ghee until it form like porridge. For mine portion, it takes about two hours.

 From this to this (Below)

 grease your loaf pan and line with parchment paper.

combine sugar and yolks in a separate bowl and whisk until very pale and creamy. It is alright if sugar did not dissolve completely.

alternately add large scoops of the soaked semolina to the yolk and sugar mixture, beating each addition in thoroughly  before adding the next.

add in the flour and baking powder and fold in gently but thoroughly.

Then, pour in 2 tbpn of wine.

 (Do not skip the liquor part. The batter will be too dry if you skip it, or else you can replace with orange or berry fruit juice.)

whisk the egg whites to soft peak stage then fold gently into the batter until well combined.
(Do not over mix! You will deflate the batter and your cake will not rise well.)

Tilt pans gently to level batter and bake for 1 hr - 1 hr and 10 minutes or until cakes start to shrink back from tins.

remove from oven and cool on rack. Store cold cake in a clean, dry air tight container. Eat within 4 days.


I am submitting this post to Aspiring Bakers # 38 : Boozy- licious ! (December 2013) hosted by Jasline of Foodie Baker .

Semolina cake has a coarser texture and is denser than most cakes. Faith’s recipe calls for a sugar syrup which keeps the cake moist and goes nicely with the dryer cake. - See more at: http://jeanetteshealthyliving.com/2012/10/gluten-free-coconut-semolina-cake.html#sthash.QotXYpty.dpuf

Semolina cake has a coarser texture and is denser than most cakes. Faith’s recipe calls for a sugar syrup which keeps the cake moist and goes nicely with the dryer cake. - See more at: http://jeanetteshealthyliving.com/2012/10/gluten-free-coconut-semolina-cake.html#sthash.QotXYpty.dpuf