Servings 30makes about 30 slices, depending on cut size
Calories 174kcal
Equipment
2 large bowls
1 hand held beaters (or table top mixer)
1 rubber spatula or wooden spoon
1 weighing scales
1 9"/23cm cake pan
1 baking strip optional
Oven
Ingredients
200gfine semolina
250gsalted butter
7large egg yolksabout 150 g/5 oz
6large egg whitesabout 240 g/8.5 oz
250gsugar(caster or granulated)
200gfinely ground almonds, dry not moist(aka almond flour)
1Tbspbaking powder
1small pinchsalt
2tspvanilla
3Tbspbrandyoptional
Instructions
The Night Before (or 2 hours minimum)
Melt the butter in your microwave at 50% power at 20 second bursts. Check at the 20 second mark, as the time will depend on the strength of your microwave oven. Mine is 900w and it takes me about 50 - 60 seconds.You want your butter to be a creamy liquid, with the odd lump still visible. Stir for 5 seconds to mix and dissolve some of the lumps, but we're not too bothered about these soft lumps of butter.
Add the semolina and stir to mix thoroughly. Cover with cling film and leave on the kitchen counter overnight or a minimum of 2 hours.When I make sugee cake in the winter, I have to revive this semolina butter the next day as it'll be pretty solid because of the cold. I do this in the microwave oven, in 10 second bursts. Stir, then set aside until needed.
The Next Day
Get all your ingredients ready, then separate the eggs. We'll only be using 5 egg whites.Place the egg whites in a large bowl to be beaten to a stiff stage.Place the egg yolks into a larger bowl to be creamed with the sugar.
Stir the baking powder and tiny pinch of salt into the ground almonds. If using mixed spice, add it to the almonds too.Not sure about tiny pinch? Pinch a little salt with the tip of your thumb and forefinger.
Turn the oven on to 170°C/340°F.Grease and line a 9"/23cm cake pan. A loose bottom cake pan makes it easier to release the cake without damaging the top of the cake.I'm using a reusable liner.If using a baking strip, wet it thoroughly, squeeze excess water out, then wrap your baking pan with it and tighten.
Beat the egg whites until stiff.
Tip the sugar onto the egg yolks and beat on high for 2 minutes until you have a very pale mix. You can use the same beaters.Even if your beaters have only 2 settings, this should be fine. Or add an additional minute.
Add the vanilla and brandy (if using) and beat on low to mix for about 10 seconds.Or whatever flavouring you're using.
Add the semolina butter to the egg yolk mix and beat on medium to mix well. You could use a wooden spoon if you like.
Add the ground almonds to the semolina butter and egg yolk mix. Beat it on low until mixed through, wiping down the sides of the bowl with a spatula.
Fold the stiff egg whites into the semolina mix in 3 additions. Use a rubber spatula or a wooden spoon for this.If you prefer, you can also use your tabletop mixer for this, but on the lowest setting.
Pour the sugee cake mix into your greased baking pan.
Bake in the pre heated oven for 60 - 70 minutes until the sides are beginning to just come away from the edge of the pan.Test for doneness by inserting a cake tester or thin wooden skewer/cocktail stick in the middle of the cake. If it comes out clean, it's done. If not, give it another 10 minutes, as all ovens vary.
Take the pan out of the oven and leave to cool for 1 hour before taking the cake out of the pan. Leave to cool before cutting. But a warm sugee cake slice is amazing, if soft!