This recipe is best with
Recipe Ingredient
- (A) :
- 125g butter
- 130g suji (semolina)
- (B) :
- 125g butter
- 160g castor sugar
- 6 egg yolks
- 4 egg whites
- 40g castor sugar
- (C) :
- 2 tbsp brandy (optional)
- 3/4 tsp vanilla essence
- 1/8 tsp almond essence
- 100g plain flour
- 1/8 tsp baking powder
- 65g ground almonds
- 20g candied melon strips, coarsely chopped
Instructions
- Line a 21cm square cake tin with greased baking paper.
- Beat butter (A) for 10 minutes, add suji and continue beating for another 10 minutes. Leave the mixture to stand for 30 minutes.
- Cream butter (B), sugar and ingredients (C) until creamy. Add egg yolks, two at a time, creaming well after each addition until mixture turns light and smooth. Add in suji mixture (A) to mix.
- Beat egg whites until foamy, then add in sugar. Continue to whisk until just stiff. Fold meringue (beaten egg white) into the suji and egg yolk mixture.
- Combine sifted flour with ground almonds and candied melon and stir into the suji mixture until well blended.
- Pour batter into prepared tin and bake in preheated oven at 170°C for 50-55 minutes or until done when tested with a wooden skewer.
- Allow the cake to cool. Cut cake into half. Use a heart-shaped cutter to cut into slices. Stack up and serve when required.
