Sugee (Suji) Cake Recipe

Name: Sugee (Suji) Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 220 g unsalted butter, diced and softened; 120 g caster sugar (superfine); 3 tablespoons milk or 3 tablespoons water; 100 g semolina flour (sugee or suji); 3 whole eggs; 2 egg yolks; 120 g caster sugar (superfine); 2 teaspoons vanilla essence; 80 g plain all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 120 g ground almonds; 50 g finely chopped almonds

Servings: persons

220 g unsalted butter, diced and softened
120 g caster sugar (superfine)
3 tablespoons milk or 3 tablespoons water
100 g semolina flour (sugee or suji)
3 whole eggs
2 egg yolks
120 g caster sugar (superfine)
2 teaspoons vanilla essence
80 g plain all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
120 g ground almonds
50 g finely chopped almonds

1
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).
2
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.
3
Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
4
Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
5
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.
6
Pour mixture into cake tin and bake for 45 minutes.
7
Allow cake to cool for 10 minutes before removing from tin.
8
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.

1230

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 220 g unsalted butter, diced and softened, 120 g caster sugar (superfine), 3 tablespoons milk or 3 tablespoons water, 100 g semolina flour (sugee or suji), and more.

Yes, Sugee (Suji) Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sugee (Suji) Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions