Almond Sugee Cake recipe from Rose’s Kitchen

UPDATED : Right after I published this post, I have gone into the kitchen to start baking this sugee cake. Hope it turns out alright. Watch out for my cake in errm….another 10 hours?

A church member asked me if I know how to make sugee cake as sugee cake is a favourite Christmas goodies. I actually bought the ingredients like keat pneah (dried, candied tangerine), suji or sugee or semolina flour, almond powder (almond grind till fine) and the dried candied winter melon as I know these are the ingredients used for almond sugee cake.

However, I am a little apprehensive because I notice from several recipes, the quantity of butter used in almond sugee cake is scary. Usually, normal cakes use about the same quantity of butter versus flour. But from my searches on all the recipe sites, the butter used is twice the amount of the flour.

Therefore, until now, my ingredients are still sitting on the shelves because I dare not venture yet. Moreover it uses 15 eggs and 5 eggs white, which becomes a total of 20 eggs. . Correction : I read the recipe wrongly. It is 15 eggs yolks, 5 egg whites. (meaning I have balance of 10 eggs white)

Yet, this fantastic recipe site call Rose’s Kitchen seem to have a very ‘do-able’ recipe for sugee cake. Here’s what I picked up from Rose’s Kitchen site :



500 gm butter

250 gm semolina

300 gm castor sugar

125 gm finely chopped almonds

60 gm sifted plain flour

15 egg yolks

5 egg whites

2 Tbsp brandy

1 Tbsp golden syrup

1 tsp vanilla essence

1 tsp almond essence (optional)


1. Fry semolina over slow fire till light brown and fragrant, then leave to cool.

2. Cream butter with 100 gm sugar till light and creamy. Add in golden syrup, Brandy and fried semolina and stir well. Leave to stand for 8 hours or overnight.

3. Beat egg yolks with 100 gm sugar until thick and lemon coloured, then add vanilla essence and almond essence. Fold in finely chopped almonds and sifted plain flour.

4. Beat egg whites with remaining 100 gm sugar and a pinch of cream of tartar till stiff.

5. Add egg yolk mixture to butter mixture and finally fold in beaten egg whites.

6. Pour into a 10″ square tin and bake in preheated moderate oven at 180°C for 1 hour.

Rose is so nice to reply to all the questions from her readers. So, do go over to Rose’s site and read through all her suggestions and also the methods her readers used.

I hope to stare at this recipe for a while longer and bake my own sugee cake for the first time.

Thank you, Rose for sharing the recipe and Blessed Christmas to you and your family.

2 Replies to “Almond Sugee Cake recipe from Rose’s Kitchen”

  1. I tried this recipe before! But it turn out to be a failure, cos I put the mixture with brandy into the fridge during that “stand”. I didn’t thought of the butter will get so hard @_@ (wonders why) Man…

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