Name: Almond and semolina sugee cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 12
Cuisine: Malaysian
Ingredients: 1 cup (250 ml) plant milk; 1 cup (130 g) firmly packed icing sugar; ¼ cup (40 g) finely chopped almonds; 2 tablespoons apricot jam, for brushing; ½ cup (130 g) vegan yoghurt or ½ cup (125 ml) coconut milk; pinch of salt; ½ teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon almond extract – optional; 1 cup (110 g) sifted icing sugar; ½ teaspoon bicarbonate of soda; 1 teaspoon baking powder; flaked almonds and whole pistachios, to garnish; 1 tablespoon agave syrup; ½ cup (75 g) plain flour; 1½ cups (150 g) ground almonds; 1 teaspoon lemon juice; 1 tablespoon brandy; ½ cup (115 g) vegan butter; 1 tablespoon maple syrup; 1½ cups (300 g) fine semolina; ½ teaspoon almond extract

Preparation info

Serves
12

Difficulty
Medium
Ready in
1 hr 15

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Sugee cake and I have history: we go way back. Every birthday, wedding or celebration culminated in the slicing of one of these gloriously golden cakes. No one made this cake quite like my grandpa did – he was something of an expert, despite never following a formal recipe himself. This cake is usually laden with egg yolk (at least six) and butter, to be eaten in small slices. As you can imagine, it wasn’t the easiest thing to make vegan, but I kept at it until I cracked it. I figured I owe