Sugee Cake (Semolina & Almond)
A Singapore-style baked Sugee Cake made with semolina and ground almonds — a buttery, nostalgic festive teacake perfect for kopi breaks, potlucks and family gatherings.
About this dish
Sugee cake (also spelled suji cake) is a nostalgic Eurasian favourite in Singapore — dense, buttery and studded with the nutty texture of semolina and almonds. It’s the sort of cake you’ll find cooling on a Tiong Bahru apartment windowsill during Christmas, or wrapped up for a neighbourhood potluck in the heartlands. The warm aroma of toasted semolina and butter often brings back memories of kopi sessions and family reunions.
This version gently toasts the semolina and uses ground almonds (almond meal) for a satisfying, slightly grainy crumb and rich flavour. A splash of brandy or rum is optional but traditional, lending a festive note similar to cakes sold at neighbourhood bakeries and cafe counters. The technique is straightforward: cream the butter and sugar, fold in eggs, then combine with the soaked semolina and ground almonds before baking until golden.
Serve slices at teatime with kopi or teh tarik, or include it on a festive spread alongside pandan kueh, pineapple tarts and curry at Christmas, Hari Raya or Deepavali gatherings. For busy Singapore home bakers, the recipe works well in a standard oven — and if you’re short on time, the cake keeps well for a few days and is lovely toasted the next morning with kaya and soft butter.
Ingredients
- 200 g semolina (fine suji), lightly toasted
- 150 g almond meal (ground blanched almonds)
- 50 g plain (all-purpose) flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 225 g unsalted butter, softened (room temperature)
- 175 g caster (superfine) sugar
- 4 large eggs, room temperature
- 60 ml whole milk or evaporated milk
- 2 tbsp brandy or dark rum (optional, can substitute orange juice for non-alcoholic)
- 1 tsp vanilla extract
- 1 tsp grated orange zest (optional, brightens the flavour)
- 30 g flaked almonds, toasted (for topping)
- Icing sugar for dusting (optional)
- Butter or oil for greasing the pan
- Parchment paper to line the pan
Step-by-Step Method
- Prepare: Preheat oven to 160°C fan (180°C conventional). Grease a 22–24 cm round or tube cake tin and line the base with parchment paper.
- Toast semolina and almonds: In a dry frying pan over low-medium heat, toast 200 g semolina for 3–5 minutes until fragrant and slightly darker — stir constantly to prevent burning. Toast flaked almonds separately until golden. Set both aside to cool.
- Soak semolina: Place toasted semolina in a bowl and pour 60 ml warm milk over it; leave to soak for 20–30 minutes until the grains soften. This gives a tender crumb rather than a gritty mouthfeel.
- Combine dry ingredients: Sift together 50 g plain flour, 150 g almond meal, 1 tsp baking powder and 1/4 tsp salt in a large bowl. Stir in the soaked semolina until evenly mixed.
- Cream butter and sugar: In a separate bowl, beat 225 g softened butter and 175 g caster sugar with an electric mixer on medium-high until pale and fluffy, about 3–5 minutes (use a stand mixer or handheld).
- Add eggs and flavourings: Reduce mixer speed and add eggs one at a time, mixing well after each addition. Add 2 tbsp brandy (or orange juice), 1 tsp vanilla and 1 tsp orange zest, and beat until combined.
- Fold and combine: Fold the dry semolina-almond mixture into the butter-egg mix using a spatula, in three additions. Stir gently until just combined — do not overmix. If batter is very thick, add a splash more milk (1–2 tbsp) to loosen.
- Bake: Spoon batter into prepared tin, level the top, and scatter toasted flaked almonds. Bake in the centre of the oven for 55–70 minutes, or until the top is golden and a skewer inserted into the centre comes out clean with a few moist crumbs.
- Rest and optionally soak: Remove from oven and let cake cool in the tin for 15 minutes. For a more traditional flavour, brush the warm cake with a little warmed brandy or syrup (1 tbsp sugar dissolved in 1 tbsp water), then cool completely on a wire rack.
- Serve: Dust with icing sugar if desired, slice and serve with kopi, tea or a dollop of whipped cream. The cake keeps well in an airtight container for 3–4 days and flavours deepen overnight.
Tips & Serving Ideas
- Toast the semolina and almonds gently — this brings out nutty flavours common in traditional sugee cake recipes.
- If you can’t find almond meal at NTUC FairPrice or Cold Storage, pulse blanched almonds in a food processor until fine but not oily; measure after grinding.
- Use room-temperature ingredients (butter and eggs) for better emulsion and a lighter texture — common baking advice in Singapore home kitchens.
- Soaking the toasted semolina in warm milk softens the grains and prevents a gritty crumb; allow 20–30 minutes.
- Adjust alcohol: swap brandy/rum for orange juice if baking for children or when you want an alcohol-free version, but keep the same liquid weight.
- Don’t overmix once flour is added — fold gently to keep the cake tender. Overmixing can give a dense, chewy texture.
- Make-ahead: the cake’s flavours mature after a day, so bake a day early for festivities. Store in an airtight container at room temperature for up to 3 days.
- For a quick finish, serve slices lightly warmed in a toaster oven — lovely with kaya or butter for breakfast, Singapore-style.
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