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| 2/12/2003 |
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Sugee Cake Recipe by Amy Beh
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Ingredients
275g butter
275g castor sugar
125ml UHT milk
200g sugee
13 egg yolks
4 egg whites
2 tbsp (extra) castor sugar
1 tsp vanilla essence
½ tsp rose essence
2 tbsp brandy
100g ground almonds
60g crystallised melon, chopped
Sifted:
55g plain flour
½ tsp bicarbonate of soda
Method
Cream butter and three-quarters of the sugar. Add in milk, beating the mixture all the time. Stir in the sugee and allow to stand for 1–1½ hours.
Beat egg yolks and remaining sugar until sugar dissolves. Add egg yolk mixture a little at a time into the creamed sugee mixture.
Beat egg whites and two tablespoons of sugar until just stiff. Fold in flour and ground almonds into the sugee mixture followed by the beaten egg white.
Stir in brandy, essences and crystallized melon to mix. Turn mixture out into prepared pan. Bake in preheated oven at 170°C for 1¼–1½ hours or until cake is done when tested with a skewer.
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