Name: Sugee Cake (Semolina Cake)
Yield: Makes 6 to 10 Servings
Ingredients: 1 teaspoon baking powder; 3 tablespoons plain flour; 230 g or 8 ounces semolina; ¼ teaspoon mixed spice powder (bumbu kueh) *; 230 g or 8 ounces sugar; 13 egg yolks; 2 tablespoons condensed milk; 230 g or 8 ounces (2 sticks) butter, softened; 3 egg whites; 4 tablespoons brandy; 60 g or 2 ounces almonds, skinned and finely chopped; 1 teaspoon vanilla essence

Preparation info

Makes
6 to 10
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

There was one particular cake shop in Katong synonymous with sugee cake—Cona’s Confectionery. The older generation would speak wonderful things about its sugee cake and its appearance in many Eurasian weddings where a sugee wedding cake was de rigueur.

My mother learnt to make sugee cake from various friends but ultimately, her recipe was an adaptation of what she considered the best parts of each recipe. A few versions of my mother’s recipe included mixed spice powder (