This is a sugee cake with a twist! Traditional sugee cake is actually very sinful as it is loaded with large amount of egg yolks! This particular recipe uses lesser eggs just like a normal butter cake, but I find the butter is too much, 300gm butter for a 7" cake! The baking paper was smeared with oil when I removed it from the cake >.< Though it makes the cake moist and flavorful, I will reduce the butter slightly if I attempt this cake again :) Besides the moist and lovely pandan flavour, I absolutely loves the soothing green hue ^.^ and yes like any other butter cake, it taste better after the following day!
Ingredient
- 300gm butter (I will reduce the amount next time)
- 190gm sugar
- 4 eggs
- 120gm cake flour
- 5gm baking powder
- 200gm semolina
- 200ml fresh milk
- 1 tsp pandan paste (Koepoe brand)
Method
- Soak semolina with fresh milk for 6 hours. (I chill it overnight)
- Beat butter and sugar until creamy.
- Add in eggs, one at a time, beating well after each addition. Beat in pandan paste.
- Sift in flour & baking powder, alternate with soaked semolina.
- Spread batter into a lined 7" square pan. Bake in preheated oven at 160 deg cel for 60mins or until a skewer inserted comes out clean.
- Cool in pan for 10 mins before unmoulding onto wire rack to cool completely.
Recipe adapted from Kevin Chai's I Love Butter Cake Too
3 comments:
Lovely suji cake, have not seen one with pandan flavour before! I love suji cake and have not baked one in years! I have a few of Kevin Chai's books and noticed that for most recipes he usually uses lots of butter!
Soak semolina is the flour u refer to?? I have got semolina flour
Brenda Ting..semolina is coarse and pale yellow. Not sure whether u are refering to the same thing
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