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SUGEE CAKE .... AND STRESS

It was raining cats n dogs today and by the time i reached home it was already 8pm!

 Sigh!  I really  hate it when it rains in KL... like it's a guaranteed sign that you will be stuck on the road with feet going numb, tummy starting to growl and all you have is the DJ on the radio to keep you entertained.  If you are lucky, you'll get to listen to your favorite songs.

 There's so much going on in the office and they sucked out all my mood this week.  So today as soon as I got home, I reached out for my loyal friend in the kitchen.... my cake mixer... hee hee hee

 I've been saving this recipe for so long and it was time to give it a GO.  I never fancy sugee cake but I just love trying new recipes... it gives me a good feeling once the aroma of the baked cake fills the air... and the feeling when you take a bite of the hot-and-fresh-from-the-oven-cake.... priceless!

 So here goes...

 SUGEE CAKE 

 250 gm butter
230gm – 250 gm castor sugar (I used 230 gm)
Cream thouroughly.

Add in
2 tsp vanilla essence
2 tsp buttercream essence
1/3 cup cold evaporated milk
Continue to cream.

Add in
6 egg yolks, one at a  time
Beat just to make sure all are well blended

Add in (all dry ingredients are mix together before adding them to the butter mixture)
125 gm semolina/sugee flour
125 gm self raising flour
1 tsp baking powder
50 gm ground almond (I roast and blend the almond coarsely)

Set aside.  Beat 5 egg whites till stiff and soft peak formed.

Add butter mixture to egg whites and mix all with a spatula to make sure they blend together. 

Bake for an hour in an 8’ square pan and sprinkle almond on top (or any other nuts that you like).

Adapted from - Cherry on A Cake ... thanks!  this is the 'awesomest' sugee cake I've ever baked.... and it's a MUST TRY!  So moist and buttery, you'll be asking for more.
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