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.