Almond Suji Cake – 苏芝蛋糕

Rich, soft spongy texture along with the light crunch of almond bits, this foolproof recipe could just be the stepping stone to get your inner baker started!

Suji, also known as Semolina, is a type of granulated wheat commonly used in both sweet and savoury dishes. Although not as fine as cake flour, it forms that slight crunchy layer on the top and bottom while keeping the cake moist and fluffy within. Using both Semolina and plain flour together, gets you a lighter texture while retaining that rich moisture within. All you need is a few ingredients, mix it into a batter and in it goes, into the oven. And within just 30 minutes, you get that satisfying orange crust.

Apart from that distinctly different texture from other cakes made with just plain flour, what makes Suji cake so unique is its simplicity. With excessive toppings, it loses that peculiar rich heartiness. Instead of the baking the almond bits on the top, just a simple layer of white butter icing is enough to add that impressive finishing touch to this sweet treat. Appease your sweet tooth with deliciously effortless recipe in just an hour!

#themeatmensg #simple #delicious

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  • Servings: Makes one 20cm (8in) square cake

  • Time: 1 hr

  • Skill: Easy

Ingredients:

  1. 250g butter

  2. 180g castor sugar

  3. 50g plain flour

  4. 120g semolina

  5. 120g ground almonds

  6. ½ tsp vanilla paste or essence

  7. 6 egg yolks

  8. 2 egg whites

Butter icing:

  1. 150g butter

  2. 300g icing sugar

  3. 2 tbsp milk

Steps:

  1. In a mixing bowl, cream butter and castor sugar until light and fluffy.

  2. Fold in plain flour, ground almonds and vanilla paste or essence. Cover and let it rest for at least 2 hours, but not more than 6 hours.

  3. Preheat oven to 180C. Grease and line 1 20cm square baking pan.

  4. Add egg yolks to the rested mixture and mix well.

  5. Set batter aside.

  6. In a clean bowl, whisk egg whites until soft peaks form. Fold beaten egg whites into batter.

  7. Pour batter into prepared baking pan and bake for 30 minutes or until a skewer inserted into the centre of cake comes out clean.

  8. Leave cake to rest in pan for 10 minutes before removing to cool completely on a wire rack.

  9. Prepare butter icing. Beat butter in a large bowl until softened. Add half of the icing sugar and beat until smooth. Add remaining icing sugar and milk and beat until mixture is smooth and creamy.

  10. Spread butter icing over top of cooled cake,. Slice and serve.