Bailey Cream's Sugee Cake

Baking in progress


just out of the oven


sliced..ready to eat!


Ingredients:
5 eggs
150 g fine sugar
120 g semolina flour
250 g butter(salted, SCS only)
100 g Ground almonds powder(Roasted almonds)
60g self raising flour
60ml Bailey's Cream or XO Brandy

Method:
1. Melted butter in microwave for 30 secs and mix in semolina flour. Set aside for 3 hours.
2. Separate egg yolks and whites into 2 bowls.
3. Use a mixer to beat yolks and sugar till white and creamy.
4. Using a separate mixer bowl, beat egg whites until stiff.
5. Mix sugee/butter mix into egg yolk and sugar. Use a spatula to gently fold in.(do not use the cake mixer to beat!)
6. Add almond powder and Bailey's cream.
7. Fold in flour and then egg whites.
8. Pour batter into a greased pan.
9. Baked in preheated oven 180C for 25 to 30 minutes. Check for doneness with skewer stick.

notes
My mom's original recipe uses XO Brandy. But I prefer Bailey Cream so I substituted that.

Thanks my dear!

thanks a bunch gina....

hugz

Ida

sure can. Coz my aunt use my mom's recipe and added Rum too. But she added more because my uncle(her hubby) said he likes the cake heavily soaked in wine.

Thanks Gina, will try it out this week....am free Maybe we can add in some mix fruits(about 100g), what do you think. or maybe out there someone may share with us on the fruits sugee cake hehehe :!:

amy

you might want to soak the fruits in the liquor first. at least for 2 hours before adding into the batter.

Hi Gina,

This cake sounds heavenly, specially since I love sugee and baileys cream! Will definitely try this recipe.

Hi Gina,

Thanks so much for the recipe... I am also a fan of Sugee !! CAn't wait to try it

Ally

This sounds like a really yumtious recipe! Will definitely try it *saving the recipe now*

Thanks, Gina!

Hi Kitchencapers,

Now that looks like a great recipe... ! Caught my eye cuz of the pics! JUst because of the pics.. I'm gonna try it out this weekend. Just to clarify (sorry la.. amateur baker) the semolina flour - is it the same with the sugee at our local indian shops? Cuz the 'flour' throws me off. One more thing.. any particular reason why only SCS butter?

Thanks

stef1110 wrote:Hi Kitchencapers,

Now that looks like a great recipe... ! Caught my eye cuz of the pics! JUst because of the pics.. I'm gonna try it out this weekend. Just to clarify (sorry la.. amateur baker) the semolina flour - is it the same with the sugee at our local indian shops? Cuz the 'flour' throws me off. One more thing.. any particular reason why only SCS butter?

Thanks

about the flour, I don't know if the sugee flour in Indian shops are the same or not. In Singapore, I only get the ones from Prima. A very famous local flour mill company in Singapore. Its the type used by pastry chef to make pasta and breads.

As to SCS butter..well, its just a matter of preference. I only use SCS Butter. And nothing else. I find it makes the cake tastes better and smell nicer.

kitchencapers, thanks 4 reply... since you said it's used to make pasta and breads... I suppose it's different.

Maybe I will try SCS.. not cot efficient but I am always game to find the X factor that makes the cake different.

Will keep posting. Thanks

stef1110

I only use SCS butter to make cookies, pineapple tarts pastry and all my pie crusts, short crust pastry etc. I once tried Anchor but my mom can taste the difference. She spat it out. and commented that my baking skill has either slackened or failed. But I use all brands during my classes. Only for home baking, I am very very particular about butter.