SUGEE (SUJI) CAKE
This fragrant and moist cake is rich, flavourful and studded with crunchy almond nibs. This is my tried and tested recipe and is one of my favourite cakes to bake! Go to www.boostprints.com to view a picture of the cake.
Provided by Oi Lin
Categories Dessert
Time 1h
Yield 6 slices, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
- Preheat oven till 180 degrees Celsius (350 degrees F). Grease sides and bottom of 7-inch round cake tin. Line bottom of tin with paper.
- Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
- Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
- Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
- Pour mixture into cake tin and bake for 45 minutes.
- Allow cake to cool for 10 minutes before removing from tin.
- Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.
Nutrition Facts : Calories 1138.5, Fat 73.3, SaturatedFat 32.2, Cholesterol 342.4, Sodium 354.6, Carbohydrate 104.6, Fiber 6.7, Sugar 62.3, Protein 21.4
SUGEE CAKE
This is a very famous cake among the Portuguese Eurasian families. No Christmas tradition is complete without it in Malaysia.
Provided by rainna
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 180 C and line one 8" cake pan.
- Whip eggs whites to a stiff froth and set aside.
- Cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
- Add rose essence, ground nutmeg, ground cinnamon, and almonds. Mix in semolina flour.
- Fold in self raising flour and alternating with the egg whites, a little at a time until well blended.
- Bake for one hour until golden brown, or the cake skewer comes out clean when you stick it inches.
- Remove from pan and leave to cool. Pour brandy over and let it steep for a few hours. Tastes best if you let the brandy steep in the cake for a day.
Nutrition Facts : Calories 758.4, Fat 53.6, SaturatedFat 26.3, Cholesterol 311.8, Sodium 295.9, Carbohydrate 59.6, Fiber 4, Sugar 29.4, Protein 13.5
TRADITIONAL BEEF SUKIYAKI
Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.
Provided by Brenda Sawyer Adamson
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 36m
Yield 4
Number Of Ingredients 13
Steps:
- Combine water, soy sauce, sugar, and sake in a bowl to make broth.
- Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
- Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
- Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
- Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.
Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 g
BEEF SUKIYAKI
Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
- Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
- Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
- Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 44.9 g, Cholesterol 61.2 mg, Fat 25.6 g, Fiber 5.2 g, Protein 34.4 g, SaturatedFat 5.4 g, Sodium 2940.5 mg, Sugar 32.8 g
SUGEE CAKE RECIPE - AWARD WINNING! RECIPE - (3.6/5)
Provided by á-6184
Number Of Ingredients 9
Steps:
- 1. Sift dry ingredients. 2. Separate the egg whites from the yolks and beat the yolks. 3. Cream the butter and sugar. Slowly whisk in the yolks. 4. Stir in the plain flour, baking powder and semolina with milk. When mixing in the ingredients. 5. Alternate each ingredient until the measured ingredients are over. Then fold in the almonds into the mixture. 6. Whisk egg whites till stiff. Then fold the egg whites into the mixture. 7. Add vanilla essence and pour mixture into a greased baking tin (18-20 cm square). 8. Bake over moderate heat for 40 minutes till cooked. (Stick a toothpick in the middle and other sections of the cake. If it comes out dry, the cake is done.)
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