7/30/2019 Sugee Butter Cake Recipe
1/4
Sugee Butter Cake recipe
567g butter, room temperature
500g semolina
265g egg yolks
454g sugar186g egg white
127g plain flour
4g baking powder
163ml full cream milk or whipped cream
227g chopped almonds
2 Tablespoon vanilla essence
METHOD1. Preheat the oven to 170 deg C.
2. Blend butter in an electric cake mixer on medium speed for
between seven and 10 minutes,
adding the semolina gradually until the mixture is well
incorporated and fluffy. Cover and set aside ina cool, dry place
for at least four hours and, if possible, overnight.
3. Beat the egg yolks and sugar in an electric mixer on high
speed until the mixture turns pale yellow
and frothy.
4. Add the egg yolk mixture to the semolina mixture in an
electric cake mixer and beat on the lowest
speed until well incorporated. Avoid over-beating. Set aside. (I
just beat with mixer for 3 seconds and
continue to fold in with a metal spoon manually)
5. Beat the egg white in an electric mixer on high speed until
it forms stiff, firm peaks. Add to the
mixture in the cake mixer and beat on the lowest speed until
well incorporated. Avoid over-beating.
(I fold in the egg-whites to the batter by hand)
6. Sift the flour and baking powder into a bowl.
7. Add the flour, baking powder, full cream milk and almonds
alternately and gradually to themixture in the cake mixer, which is
set to the lowest speed. Mix until well incorporated. Avoid
over-
beating. (I fold by hand)
8. Add vanilla essence to the batter and mix on the lowest speed
until well incorporated. Avoid over-
beating. (I fold by hand)
9. Pour 1kg of the batter into a lined and greased baking tin
(approximately 23cm x 18cm x 8cm).
Repeat.
10. Place both trays into the oven and bake for 60 minutes at
170 deg C. If necessary, adjust the
temperature between 150 and 175 deg C, depending on individual
oven. To test for doneness,
pierce the centre of the cake with a skewer. It should come out
clean.
Sugee/semolina flour mixed with butter and allowed to sit
overnight.
7/30/2019 Sugee Butter Cake Recipe
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pineapple tarts
Yield: 75 rolls
Ingredients:
pineapple jam:
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
4 cloves
1 x 5cm cinnamon stick
1 tbsp lemon juice
pastry:
250g unsalted butter, softened
50g icing sugar2 egg yolks
360g plain flour mixed with 2 tbsp corn flour (sifted)
tsp salt
pineapple filing (take 6g or tsp heapful of filling and shape
into a small elongated roll).
egg wash1 egg yolk + 1 tbsp milk
Directions:
1. Skin the pineapple and remove the eyes. Cut each pineapple
into quarters lengthwise. Grate the
pineapple using a grater until it reaches the core. Discard the
core.
2. Drain the grated pineapples using a large sieve. Use a ladle
to press the juice out until it is 90%dried up. Retain the
pineapple juice for cooking later. Use a wooden spoon, cook the
grated and
drained pineapples, putting in half portion of the sugar,
cloves, cinnamon sticks and lemon juice in a
large pot under moderate heat until it begins to boil. Reduce
the heat to medium and continue to
cook, stirring occasionally.
3. Add the pineapple juice little bit by little bit when the
juice in the mixture is almost evaporated.
Repeat this step until all the juice is completely used up for
the cooking. Add the remaining sugar bit
by bit until the desired sweetness is achieved. This step can be
done close to the end of the cooking.
4. When all the juices are used up and the mixture has started
to look dry and caramelized, reduce
the heat to low. Keep stirring until the mixture is almost dry
and sticky with a golden-hue. This will
take about 1-1 hours. Remove cloves and cinnamon stick. Set
aside to cool and store in an air-tight
container.5. Preheat the oven at 160C. Line a baking tray with
grease-proof paper. Meanwhile, cream the
butter and the icing sugar until light. Beat in egg yolks, one
at a time. Add in salt and beat until fluffy.
6. Fold in sifted ingredients (divided into 2-3 times) and mix
into a firm dough. Leave aside for 30
minutes. Put the dough into a pineapple roll pastry press or
mould, and then press out into a strip of
5cm length.
7. Place the pineapple filing at one end and roll up the pastry,
as in a Swiss roll, enough to enclose
the jam. Do not overlap the pastry. Cut off the excess pastry.
Put the rolls on the baking tray. Brush
with egg wash.
8. Bake in pre-heated oven for 15 minutes and turn the baking
tray 180 and continue to bake for 2
minutes or until golden brown. Leave to cool before storing.
