Sugee Cake

    1 hour 10 mins

    Sugee (also called suji or semolina) cake covered in marzipan was a very common wedding cake served at many weddings I attended when I was a little girl. I never really liked the cake itself, preferring to peel off the marzipan and leave the sugee cake behind.


    Central Region, Singapore
    16 people made this

    Makes: 1 20cm cake

    • 60g plain flour
    • 1 teaspoon baking powder
    • 15 egg yolks
    • 280g caster sugar
    • 350g butter, softened
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence
    • 250g semolina/sugee flour
    • 110g finely ground almonds
    • 1 tablespoon brandy

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat your oven to 175 degrees C. Line a 20cm cake tin with parchment paper and grease with butter.
    2. Sift the plain flour and the baking powder together.
    3. In a medium mixing bowl, beat the egg yolks with half the sugar (140g) until pale and fluffy. Set aside.
    4. In a large bowl, cream the butter with the remaining sugar, vanilla and almond essences until the sugar is completely dissolved and the mixture is light and pale. Fold in the egg yolk mixture.
    5. Add the sifted flour and baking powder, semolina, almonds and brandy and stir gently until well mixed.
    6. Pour the batter into the cake tin and bake for 50 to 60 minutes until golden and a skewer inserted into the cake comes out clean.

    Serving suggestion

    Buy ready-made marzipan to 'ice' the cake.

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