Wednesday, 18 August 2010

I love me some sugee

I'm doing a little song and dance right now. The eggless Sugee Cake turned out beautifully. I'm not going to say anymore. Have a look at the photos.

Eggless Sugee Cake
Adapted from Akka's Kusini

4 oz butter, softened
4 oz sugee
4.5 oz castor sugar
4 oz self-raising flour
1/2  tsp baking powder
1/4 tsp mixed spice
1/2 tsp vanilla essence
1/4 tsp rose essence
1/8 tsp almond essence
6 fluid oz milk, chilled
Grated zest of 1 lemon

  • Preheat oven at 140C.
  • Grease and line a loaf tin.
  • Sieve flour and baking powder. Set aside. 
  1. Roast sugee in a wok over low fire until fragrant. Be careful not to let it burn. Remove from stove.
  2. Mix in the mixed spice and lemon zest while the sugee is still hot. Pour in the milk, mix through and set aside for an hour. (Keep it overnight if you can for the sugee to properly absorb all the moisture.)
  3. Cream butter and sugar until light, fluffy and pale.
  4. Beat in the sugee mixture.
  5. Gently fold in flour mixture. Do not over mix.
  6. Scrape the batter into a loaf tin. Level the surface.
  7. Bake for 45 - 55 minutes at 160C or until a skewer inserted in the middle comes out clean.
  8. Cool in tin for 20 minutes before turning out onto a wire rack to cool completely.

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  1. any different having eggs and eggless for the sugee cake?

  2. This version is lighter texture and taste. The one I make with egg (egg YOLKS actually) is very very rich. It's my mum's recipe and even has cream in it. Egg yolks and cream... mmmmmm. No comparison la, though I must say this eggless version is very good on it's own. Wait la... in December I'll make my mum's version and some Christmas fruit cake for you both. :-)


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