I made it 3 days ago. My search for the best sugee cake has ended. So very satisfying taste. I ground the cashews and used fine semolina flour. Other than that I followed the recipe exactly.
Your sugee cake recipe was so good! Thank you for sharing the recipe. So easy to put together and no need to add egg whites like most other recipes. God bless you.
I made this on friday for my nephew's wedding. It was my first time baking sujee cake. It turned out amazing. Everybody loved it. Thanks for the recipe.
Thank you for sharing Margaret!! Just what I was craving for!! Reminiscing memories of the good days when families gather together for any occasion and yes the famous Eurasian Sugee Cake!
Hi margaret. Per sugar in this recipe, will it be sweet? if lessen sugar..not sweet tooth, will it change the taste? if can lessen sugar, by how many grams? 🙏
I tried baking yesterday & it turn out delicious. Simple & easy. Thanks for much for sharing a simpler version of Sugee Cake....Bong Natal in advance 😍
Thanks for sharing your treasures...this is very similar to the love cake we used to make it in srilanka and we used honey and rose water etc. and it's very tasty and delicious...
Grew up in the 60s with Eurasians and yes, yr recipe is simple as compared to the 'authentic' sugee cake which uses only ground almonds n batter is soaked overnight before other ingredients r added.
Hi. Margaret's thank you very very much for your sharing. I bake n share to my church friend. All of them love the Sugee cake. They say very nice. Thank you for your recipe. God bless . Amen.
Hi thank you for sharing your great sugee cake. Seems simpler than others. Sorry I am new to cake making. Need a little more info I need.How many cups or grams sugee flour & how many egg yorks . I want to try soon. god bles.
Thank your Beautiful Mum as well from me ( SANDRA DEAN ....From ADELAIDE AUSTRALIA🙏🏻🙏🏻❤️❤️👏🏻👏🏻) Love to make it for THE THREE KINGS FEAST ON THE 6th of January 👌👌🙏🏻🙏🏻😋)
The original version actually uses almonds but its just that we don’t like how it smells, hey…if you have some & don’t mind experimenting…yeah, go for it.
Thank you for taking the time to respond, appreciate it very much 🤩 I'll give it a try... May I know the height of your 7" Square tin? Because I searched Lazada today and they've got in different heights 🤔 or it doesn't really matter as it won't affect the outcome? Thanks. I really would like to give this a go this year... The aunty who used to made this for me during Chinese New Year has passed on at the age of 100.
I just done baking and let it rest for an hour. Taste is so soft and good. Thank you for sharing. The only puzzling this is that it’s quite crumbly at the sides when I cut. Any idea what I could have done wrong? Should I let it completely cooled ?
Oh nice!! It shouldn’t be crumbly. For the skewer test, did it come out clean? Some ovens may take bit longer to bake & yes, at times, allowing it to cool about 2 hours or more would be better Could you send me a photo to my email the_recipe_agent@yahoo.com
@@TheRecipeAgentDdS hi..missed my so called 'celine sugee cake'..my long lost eurasian friend..for every christmas this will be served..for hariraya they will make special for us..thank you so much for sharing..i must make this..thanks again..nostalgia🥰🥰🥰
@@munerahmohamed2846 🤔 I actually do have an Aunty Celine who is married to Uncle Ali…what are the odds if she happens to be that long lost Eurasian friend?? LOL
Blessed Thanks for your simple and easy recipe Sister 🙏I'm your new subscriber! Looking for a best sugee cake your video appears and looked the way you baked is so delicious by not tasting..Going to tryout today! Now I know "NO" egg whites needed for sugee cake! Thank you for your clear reply to all "Bakes" before I ask a questions all the answers right before in this comment section. Thank you for everyone too🙏 JESUS bless your hard work abundantly.AMEN 🙏 🙌 ✨️Singapore 🇸🇬 Gracious! Hope to see more simple recipes again!🙏🙌👍
Hi , Madam . Good day to you. I would like to seek your advise is how to make the sugee cake surface more crispy ? I want to bake for my parents for their birthday . Your video made me teary as sugee was my late grandmum 's favourite cake . Thanks your efforts
Awww...you're welcome. For the extra crisp, you'll need to bake just a few minutes longer but again, it depends on your oven and you don't want to over bake which will reduce the moisture in the cake. What I usually do is ....after the 50 mins baking time required, I would switch from top and bottom to top only & bake between 3-5 mins, watching it closely. And once I see the surface turning dark as what I like, I'll remove immediately from it the oven to a cooling rack. My advise to you is to do a trial run first before your parents birthday... and if the extra timing turns out with a perfect crisp, note it down & do it exactly for the birthday cake. Trial and error helps :]. Good luck Kenneth!
@@TheRecipeAgentDdS Well noted. I will listen your advise and try a trial before I bake for my parents as their birthday 🎂 . You are such a brilliant pastry master . It's our pleasure had such wonderful video clip .
Hi. Margaret. I should say thank you to u. Your Sugee cake I have successful bake it . I have make a v v small business. All friend who order all say delicious n yummy. Thank you very much. Amen.
Great recipe. Luv it! Eurasians make such a fuss over this cake. But its not difficult really. Going to try yours. I can still do it with chopped almonds right? Thank you for sharing. Not many do. And its So much easier. Hv subscribed. Hv seen you on EI. 👍🏻🎉
Ohhh thanks! Hahaaa kind of dramatic right? My mum’s original recipe is too tedious but this one is sooo easy. We don’t like almonds in sugee cake so I have never tried it. Let me know the outcome though. Oh great, Cheers! 😊
What I know is if the batter sits too long prior to baking or if you happen to open the oven door too early or more than once during baking etc. it would sink.
I like the top & sides texture crispier…if you look at the colours after baking, the 1st one is a standard bake, 50 mins…the 2nd batch is a few minutes longer to get a darker brown so its a bit crispy, that’s just my preference
Hi, I would say…follow the recipe 😉 though ingredients must be precised, methods are equally important for the texture to be perfect. Eg: mixing too long will also effect the texture. As my mum would say, trial & error is part of the process. If the taste is delicious, the recipe is a good one. But if your cake turned out soft, try again till you get it right. Good luck 😊
The cake that went into the oven was with a foil paper at the bottom and the cake u cut was with parchment paper all ard. So which is the correct Sugee cake?
I baked this cake. I soaked sugee in butter for one hour. Added half ground almond half cashew. It was good. But one part was off is the smell . It kinda had the raw smell of nuts or semolina not sure.
Yes, Grade A are big ones especially used for baking. You could counter check at your grocer/cake shop as you don’t want to get the wrong size. Keep to the evaporated milk because with fresh milk, it will not taste as delicious.
I’m not sure about the supermarkets in your area, I guess you can try. When it comes to baking, its best to go to a cake shop, you’ll have everything you need there and the staff will know exactly what is sugee & other ingredients too
Hi,wow the cake came out well,nutty,grainy,moist and soft.i think sugee if kept for a few hours ,the texture will he better. Am so surprised as most Eurasian receipes request for you to mix butter n sugee n leave overnight. Thanks 😊
👏 my mum is a seasoned baker with many secrets & tricks up her sleeves with the ingredients & method etc, that’s why her cakes are excellent & divine. You can keep the sugee for a few hours but it doesn’t make a significant difference. As I mentioned, this is an adapted version made easier so anyone can bake it with a sigh of achievement!
@@TheRecipeAgentDdS Brilliant! Thank you. I tried out your recipe for the first time, and it was delicious! I loved it, and it will be my go-to recipe for a party dish! am very pleased with it. II love SC and this is the first SC I ever baked! However, I could not "cream" the butter and sugar properly to make it fluffy and white. It was flat and yellowish. Could you please share with me further instructions or tips on how to get this part right? Would really appreciate your help in this. 😀
@@Keeyeanleo great job!! 👏Ok for the creaming method, the butter must be at room temperature. If its too soft/hard or if u beat too long, it would not be fluffy. Practice again & again, you’ll get there 🤞
No need to blend the sugee flour. Use it straight out of the packet. Add in as per the visual/method. What you need to blend is the cashew nuts (exactly like I did) And u mix the cashew nuts with the plain flour.
I made it 3 days ago. My search for the best sugee cake has ended. So very satisfying taste. I ground the cashews and used fine semolina flour. Other than that I followed the recipe exactly.
Lol 🥂
This was a super hit, made it for my nephews baptism and iced it. Delicious! Thank you Margaret for this recipe. Making it again for Christmas
You are so welcome! 🥂
My grandmother an Eurasian an excellent cook from Malacca, used to soak the almonds in milk.
Oh…interesting
Lovely texture need to try it
Thank you for sharing you recipes. As a Eurasian, I really appreciate all these recipes you are passing down.
You’re welcome Angelina.
Your sugee cake recipe was so good! Thank you for sharing the recipe. So easy to put together and no need to add egg whites like most other recipes. God bless you.
You’re welcome!
I made this on friday for my nephew's wedding. It was my first time baking sujee cake. It turned out amazing. Everybody loved it. Thanks for the recipe.
You’re so welcome 😉 I’m so impressed especially since its your first time & for a wedding! LOL
Just placed the cake in the oven 🎉hope and pray 🙏❤️ it will surely turn out good and yummy.
🍬Thank you so much 🌟💐
You got this! 😊
Great recipe and presentation 👍 💛🌹
Thank you!
I made mine last night. It was nutty and yummy
Nice!!
Thank you for the recipe. I tried and the result was amazing. Gonna bake more, it finishes at 1 go.
Hahaa you’re welcome! 😋
Hi Margaret, do you need to grind the sugee flour first before adding please?
No, this particular recipe details all you need to do precisely…nothing more
Thank you for sharing Margaret!! Just what I was craving for!! Reminiscing memories of the good days when families gather together for any occasion and yes the famous Eurasian Sugee Cake!
You’re welcome! Good timing huh LOL yeah, we miss that too. Happy baking Joanna 😊
Hi margaret. Per sugar in this recipe, will it be sweet? if lessen sugar..not sweet tooth, will it change the taste? if can lessen sugar, by how many grams? 🙏
@@mazmohd8418 sorry i missed your message. Don’t reduce the sugar as the amount is perfect for this recipe 👌
You forgot the curry Debal, Kari kacang, beef smo.
Thanks for sharing. I will definitely try. Looks moist and nice
You’re welcome
This video So good. Easy to follow. Thank you. Keep it up
Thank you 😉
Thank you for sharing 😊 May God bless your beautiful heart and hands❤
Thank you for posting this, Merry Christmas from Canada 🎄
You’re welcome! Merry Christmas to you & your family 🎄
thank you Margaret for sharing with us generously
You’re welcome 👌
Thanks! Very hard to find Eurasian recipes, let alone videos. Thanks got sharing!
You're welcome!
Looks amazing
Thank you!
And no rising agent,it bakes well,amazing.
Yup no need. Did u bake it yet?
Going to bake on Monday.
Hi Margaret ur recipie're the best..
LOL Thanks Gladys :)
Do I need to toast the cashew nuts first before chopping and using them?
Thanks for the amazing recipe! Baked for friends and family, everybody loves it!
Oh I’m so happy to hear that Gary!! 👏 You’re welcome!
How much flour and how many egg yolks do you use?
@@ushabalakrishnan4974 you can find the full recipe in the description
I tried baking yesterday & it turn out delicious. Simple & easy. Thanks for much for sharing a simpler version of Sugee Cake....Bong Natal in advance 😍
You’re welcome Kim 😉 Bong Natal in advance too LOL
Thank you so much for sharing your family's recipe
You’re welcome 😊
Thanks for sharing your treasures...this is very similar to the love cake we used to make it in srilanka and we used honey and rose water etc. and it's very tasty and delicious...
You’re welcome! Oh how interesting 😊
I’m familiar with the 2 cakes: Love cake is made with cashews but sugee cake is made with almonds. Texture of the 2 cakes also different.
Hi Margaret
How many 7” square tins do I need for the recipe given please?
For this recipe, one 7” square is perfect 👌
👍🏼Thank you so much
Grew up in the 60s with Eurasians and yes, yr recipe is simple as compared to the 'authentic' sugee cake which uses only ground almonds n batter is soaked overnight before other ingredients r added.
Oh yes. And because we find the texture of ground almonds relatively harder, my mum prefers cashews also because its tastier for us too
I would like to try this soon..tq fr sharing your recipe,just to clarify the 1/4 cup evaporated milk is how much in g/ml? TQ
60ml is ok
Thanks for the recipe. My husband loved it too.
You’re welcome 👌
Yummy cake dear friend 👌👏👍👏👌💖👍😍😍😍😋😋😋😋
Thanks!
Hi. Margaret's thank you very very much for your sharing. I bake n share to my church friend. All of them love the Sugee cake. They say very nice. Thank you for your recipe. God bless . Amen.
You’re welcome Hooi, Thank you.
Hi thank you for sharing your great sugee cake. Seems simpler than others. Sorry I am new to cake making. Need a little more info I need.How many cups or grams sugee flour & how many egg yorks . I want to try soon. god bles.
Vicky, the full recipe is in the description 👌
ABSOLUTELY YUM
JUST LOVE THE RECIPE MY KIND IF TASTES ♥️♥️🙏🏻🙏🏻👏🏻👏🏻👌
Thank you 🙏🏻
Sandra Dean♥️😘
Right? LOL thank you & you’re welcome! 😉
Thank your Beautiful Mum as well from me ( SANDRA DEAN ....From ADELAIDE AUSTRALIA🙏🏻🙏🏻❤️❤️👏🏻👏🏻)
Love to make it for THE THREE KINGS FEAST ON THE 6th of January 👌👌🙏🏻🙏🏻😋)
Hi there, can I possibly sub the cashews with almond nibbles/slivers?
(as I've got some sitting in my fridge).
Thanks.
The original version actually uses almonds but its just that we don’t like how it smells, hey…if you have some & don’t mind experimenting…yeah, go for it.
Thank you for taking the time to respond, appreciate it very much 🤩 I'll give it a try...
May I know the height of your 7" Square tin? Because I searched Lazada today and they've got in different heights 🤔 or it doesn't really matter as it won't affect the outcome? Thanks.
I really would like to give this a go this year... The aunty who used to made this for me during Chinese New Year has passed on at the age of 100.
Wat butter did u use? Salted or unsalted? Can use fine sugar instead of castor sugar does it make a difference ?
I used Butterich, best to follow the same ingredients I used
Hi there. Can u suggest me which brand oven n how many litres is good for baking for normal baking. Do advise
I’m using a built in Electrolux
Thank you for sharing
You’re welcome
Hi Margaret it looks so delicious ❤
Can we use almonds instead of cashews?
We don’t, but many do.
I just done baking and let it rest for an hour. Taste is so soft and good. Thank you for sharing. The only puzzling this is that it’s quite crumbly at the sides when I cut. Any idea what I could have done wrong? Should I let it completely cooled ?
Oh nice!! It shouldn’t be crumbly. For the skewer test, did it come out clean? Some ovens may take bit longer to bake & yes, at times, allowing it to cool about 2 hours or more would be better
Could you send me a photo to my email the_recipe_agent@yahoo.com
@@TheRecipeAgentDdS thank you. Will do for the next bake. This one is all gone.
@@anthonyarodrigues2054 oohhh LOL not too shabby for a crumbly cake
Anthonya, that's EXACTLY what happened to my cake too!! It was crumbly despite my using a sharp knife :(
Aunty Margaret’s sugee cake was always and is always the best👍🏻😋😋😋
😍 Best comment ever!! You’ll make her day Anne!
My friends ! It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information 😋❤️❤️
thank you for your kind words!😊
Tks Margaret for ur amazing sugee cake
Jys baked its soft and delicious
Hope u gv ur fruit cakes recipe tks
God bleds
You’re welcome 👌 Fruitcake recipe? Oooppsss 🤐😂
Tq soo much for this marvellous sugee cake recipe , my all time favourite , will definately give a try 😋👍😍
You’re welcome! Its definitely a keeper 😜 good luck 👌
@@TheRecipeAgentDdS hi..missed my so called 'celine sugee cake'..my long lost eurasian friend..for every christmas this will be served..for hariraya they will make special for us..thank you so much for sharing..i must make this..thanks again..nostalgia🥰🥰🥰
@@munerahmohamed2846 🤔 I actually do have an Aunty Celine who is married to Uncle Ali…what are the odds if she happens to be that long lost Eurasian friend?? LOL
@@TheRecipeAgentDdS oh dear...😆😆
can cashew nuts replace with Almond ! tq
Yes
Blessed Thanks for your simple and easy recipe Sister 🙏I'm your new subscriber!
Looking for a best sugee cake your video appears and looked the way you baked is so delicious by not tasting..Going to tryout today! Now I know "NO" egg whites needed for sugee cake! Thank you for your clear reply to all "Bakes" before I ask a questions all the answers right before in this comment section. Thank you for everyone too🙏
JESUS bless your hard work abundantly.AMEN 🙏 🙌 ✨️Singapore 🇸🇬 Gracious! Hope to see more simple recipes again!🙏🙌👍
LOL You’re most welcome, and all the best to you baking this cake too! 😊
Looks good!
Thank u 👌
Thank you for sharing. No baking power needed?
You’re welcome. No need
can replace plain flour to self raising flour?
We have never used srf
Thank you so much.
You’re welcome! Did u bake it?
I tried your sugee cake on 15 October it is awesome..May I know do you posted any fruit cake recipe?
👏 LOL no, bcoz she’s selling her delicious fruit cakes.
How to do cup measurements
Try google?
Hi , Madam . Good day to you. I would like to seek your advise is how to make the sugee cake surface more crispy ? I want to bake for my parents for their birthday . Your video made me teary as sugee was my late grandmum 's favourite cake . Thanks your efforts
Awww...you're welcome. For the extra crisp, you'll need to bake just a few minutes longer but again, it depends on your oven and you don't want to over bake which will reduce the moisture in the cake. What I usually do is ....after the 50 mins baking time required, I would switch from top and bottom to top only & bake between 3-5 mins, watching it closely. And once I see the surface turning dark as what I like, I'll remove immediately from it the oven to a cooling rack.
My advise to you is to do a trial run first before your parents birthday... and if the extra timing turns out with a perfect crisp, note it down & do it exactly for the birthday cake. Trial and error helps :]. Good luck Kenneth!
@@TheRecipeAgentDdS Well noted. I will listen your advise and try a trial before I bake for my parents as their birthday 🎂 . You are such a brilliant pastry master . It's our pleasure had such wonderful video clip .
@@kennthchan2157 hahaaa oh no…I’m a rookie baker. I only bake what I love and make sure I get it right. My mum is the 👩🍳
@@TheRecipeAgentDdS Your mum is proud of you 👏 . Keep up the good work 💪
@@kennthchan2157 LOL thanks!
Hi we don’t have to add egg whites?
Thank you
Nope, not for this recipe
Thank you
Mama..Margaret I knew ur sugee cake always the best.
Thanks you for the recipe..❤❤
You’re welcome 😉
Hi. Margaret. I should say thank you to u. Your Sugee cake I have successful bake it . I have make a v v small business. All friend who order all say delicious n yummy. Thank you very much. Amen.
You’re welcome. Well done Hooi!! Wishing you success 😊
Instead of brandy what else can be use to replace it pls. If vegan instead of the milk and egg...can use any soya milk? N if yes measurement?
O dear, these are uncharted questions 😅 if I knew, I would help you. I’m so sorry I really don’t know what can substitute the ingredients I use
Thanks for sharing this recipe, looks amazing , I was wondering why the cake was placed on a tray in the oven, instead of the grill, pls clarify, tks
You’re welcome. I use either one…depends on my mood LOL
Thanks a lot
Great recipe. Luv it! Eurasians make such a fuss over this cake. But its not difficult really. Going to try yours. I can still do it with chopped almonds right? Thank you for sharing. Not many do. And its So much easier. Hv subscribed.
Hv seen you on EI. 👍🏻🎉
Ohhh thanks! Hahaaa kind of dramatic right?
My mum’s original recipe is too tedious but this one is sooo easy. We don’t like almonds in sugee cake so I have never tried it. Let me know the outcome though. Oh great, Cheers! 😊
WHAT'S sugee never heard
Thank you for the recipe. Gonna bake tomorrow !
Nice!
Hi! For the butter, salted or unsalted butter?
I use salted
Hi, I followed the exact recipe. The cake is soft but sank in the middle. Can you advise as to what would have happened? Thank you
What I know is if the batter sits too long prior to baking or if you happen to open the oven door too early or more than once during baking etc. it would sink.
@@TheRecipeAgentDdS i opened once after 40 minutes. I used 6” square tray instead of 7”. So took longer to bake
@@vanithamuthiah4558 if you’re planning to try again, follow everything to a T, it will be 👌
Can I use rum instead of brandy? Which brand of rum/brandy is most suited for this cake?
I have not used rum before but let me come back to you.
Brandy…any brand will do, depending on your budget, preferably mid range onwards.
My mum has never used rum too 😊
Thank you for your reply.☺️
Do u hv any videos on Eurasian pang susi?
How do I get the recipe for Sugee cake . Am new to baking cake
Its in the description
Wonderful recipe, going to try it soon, however may I know what would be the preferred choice/brand for brandy in this recipe ya :D
Any brand will do depending on your budget. I have tried from the cheapest to mid range to pricy brands.
@@TheRecipeAgentDdS I see because it would be my first time trying out sugee cake so quite unsure on the actual brand that should be used :/
@@rubbhanpatma2959 I see, ok perhaps try Martell VSOP or something similar or cheaper…it really doesn’t matter bcoz its only 1 teaspoon
Wanted to know,wat did you mean by crispy edges,and it was in a bigger tin?
I like the top & sides texture crispier…if you look at the colours after baking, the 1st one is a standard bake, 50 mins…the 2nd batch is a few minutes longer to get a darker brown so its a bit crispy, that’s just my preference
Do I have to toast the cashew nuts first?
No
Hi dear just tried out the cake. My son loved it. Can I add 60gm plain flour instead of 50gm. Cos the cake is very soft.
Hi, I would say…follow the recipe 😉 though ingredients must be precised, methods are equally important for the texture to be perfect. Eg: mixing too long will also effect the texture. As my mum would say, trial & error is part of the process. If the taste is delicious, the recipe is a good one. But if your cake turned out soft, try again till you get it right. Good luck 😊
I would love to try your recipe.. thanks for sharing it! Btw any specific Brandy should I use? Pls advice.. thank you!!
You’re welcome. My mum uses premium brandy because she makes for orders, but it really depends on your preference/budget.
@@TheRecipeAgentDdS thank you so much dear ! Cheers 🥂
The cake that went into the oven was with a foil paper at the bottom and the cake u cut was with parchment paper all ard. So which is the correct Sugee cake?
In the captions, there’s a mention of another batch
Hii, do you use your oven fan when baking?
Hi, no.
请问，这个semolina蛋糕，是没有分发粉，或soda粉吗？还有也是没有蛋白？很特别，是不是可以成为蛋糕呢？谢谢
Hi, is it possible for you to translate to English please?
I baked this cake. I soaked sugee in butter for one hour. Added half ground almond half cashew. It was good. But one part was off is the smell . It kinda had the raw smell of nuts or semolina not sure.
Its the almonds, that’s why we don’t use it. You can google it
Hi there always give semolina a toast lightly and let cool before mixing❤
Wow looks so moist n nice,must try.
Yes, it truly is.👌do try & let me know
What is grade A eggs? Is it big eggs? Cna we use fresh milk instead of evaporated milk?
Yes, Grade A are big ones especially used for baking. You could counter check at your grocer/cake shop as you don’t want to get the wrong size.
Keep to the evaporated milk because with fresh milk, it will not taste as delicious.
Looks delicious.
Thank you 😉
May I know what is sugee flour...can i just get it from any supermarket eg...ntuc in SG?
I’m not sure about the supermarkets in your area, I guess you can try. When it comes to baking, its best to go to a cake shop, you’ll have everything you need there and the staff will know exactly what is sugee & other ingredients too
It’s usually called semolina flour if you’re looking for it in the shops.
Tks...i like to try..it looks very moist and like butter cake...
thanks a heap... wonder wat if instead of milk use cream heehee
You’re welcome! You can, experiment with it & see which taste better 👌
Is it ok if you don't use any egg white to give it the moisture
Oh yes, no egg whites in this recipe, just egg yolks. Rest assured, this recipe doesn’t need changes. The cake will be delicious, moist & buttery.
Hi. Do you use unsalted butter or salted butter ?
Salted
@@TheRecipeAgentDdS Thanks
May I know how many eggs
Sure, the full recipe is in the description
How may egg yolks for your cake
Hi Margaret. Can I have the ingredients measurements pls. The sugee n cashews. Just wondering how the others have done?
Hi Matilda, all recipes are in the description. Next to the title, there is an arrow on the right. Touch that arrow 👌
Can someone tell me is the oven temperature for a fan or conventional oven?
Mine is a 6 function convection oven, I use top & bottom heat, hope it helps
Made today thank you.
You’re welcome!
Hi,wow the cake came out well,nutty,grainy,moist and soft.i think sugee if kept for a few hours ,the texture will he better.
Am so surprised as most Eurasian receipes request for you to mix butter n sugee n leave overnight. Thanks 😊
👏 my mum is a seasoned baker with many secrets & tricks up her sleeves with the ingredients & method etc, that’s why her cakes are excellent & divine. You can keep the sugee for a few hours but it doesn’t make a significant difference. As I mentioned, this is an adapted version made easier so anyone can bake it with a sigh of achievement!
A truly adapted version.Am waiting to try the Pang Susi next.
Thanks so much for this awesome sounding recipe. I'm really surprised it has no baking powder though? It looks so fluffy and delicious anyway!?
You’re welcome!
I always like icing on these :)
Me too, i like mine with marzipan (almond) icing
Hi can we not add brandy?
Of course. I did indicate its optional but my mum always adds brandy as it adds to the flavour/depth/preservation
Kindly show the amount of ingredients only butter and sugar shown thank u
Full recipe is in the description
Semolina flour is the same as sugee flour?
Yes
Where to buy sujee flour?
Cake supplies shops, even supermarkets
Am back again,if I reduce sugar to 160gm,is it ok,going to try it out for sisters birthday.
Don’t change anything…trust me, it will be perfect!
Can I use fresh milk or full cream milk
No
Look delicious...
Thank you 😊
Hi, thanks for the recipe! May I know what is the measurement for 1 cup ? Your recipe calls for 1/4 cup evaporated milk. Thanks!
U need to buy a measuring cup from a cake shop as they have many types to pick & choose with detailed measurements 👌
@@TheRecipeAgentDdS Hi, thanks for reply. Is it American or Imperial metric pls? Their measurements are different. Thanks!
@@Keeyeanleo either will do. 1/4 cup measures 59.14ml, but use 60ml to make it easier
@@TheRecipeAgentDdS Brilliant! Thank you. I tried out your recipe for the first time, and it was delicious! I loved it, and it will be my go-to recipe for a party dish! am very pleased with it. II love SC and this is the first SC I ever baked!
However, I could not "cream" the butter and sugar properly to make it fluffy and white. It was flat and yellowish. Could you please share with me further instructions or tips on how to get this part right? Would really appreciate your help in this. 😀
@@Keeyeanleo great job!! 👏Ok for the creaming method, the butter must be at room temperature. If its too soft/hard or if u beat too long, it would not be fluffy. Practice again & again, you’ll get there 🤞
Hi madam, what is the butter brand you use it for pineapple jam tart?
Any brand is ok for all cakes/pastries…depending on individual budget/preference ie: Buttercup, Anchor, Butterich etc. I think I used Buttercup
Am a bit confused on sugee flour,do we have to blend this first?
No need to blend the sugee flour. Use it straight out of the packet. Add in as per the visual/method. What you need to blend is the cashew nuts (exactly like I did) And u mix the cashew nuts with the plain flour.
Is it too sweet...can i cut down down on sugar?
No, its just right…don’t reduce the sugar 👌