Sugee Cake

Ingredients: 
Butter 2 pieces 
Sugee (semolina) 230g 
Self raising flour 230g 
Sugar 340g 
Egg white 4 
Egg yolks 8 
Evaporated milk 2 tbsp 
Brandy 2 tbsp (optional) 
Chopped almonds 114g 

Method: 
1) Cream butter and semolina together until thoroughly mixed, then let stand in a cool place for about 30 minutes. Grease a 19cm (9’’) round tin and line the bottom with baking parchment. 
2) Beat eggs and sugar with a whisk until sugar dissolves. Add to butter mixture a little at a time, stirring constantly, until smooth and homogenous. Stir in the brandy and evaporated milk, then fold in the flour a little at a time. Fold in the almonds. 
3) Spoon mixture into prepared tin, smooth the surface and bake in a preheated oven at 150°C for about 1 hour, or until dark brown on top and a tooth pick inserted into the centre comes out clean. Stand cake still in pan on a rack until completely cooled. Store airtight in a cool place. 


by gntkx