ALMOND SUGEE CAKE

Serious kek ini memung sedap, membuatnya juga unik lain dari cara membuat kek biasa. Kek yang siap dipukul gebu diperap dalam fridge selama dua jam baru dimasukkan kuning telur dan putih telur secara berasingan

Tektur kek memang berat, rasanya pula lemak mungkin kerana banyak kegunaan serbuk badam didalam. Kek yang siap di frost dengan buttercream...memang mantop sebagai juadah minum petang.

Resipi ini adalah 100% adaptasi dari cooking channel http://themeatmen.sg/almond-suji-cake/ 

Almond Sugee Cake

Yield: - lebih kurang 1 loyang 8"

• 250g butter
• 180g castor sugar
• 50g plain flour
• 120g semolina
• 120g ground almonds
• ½ tsp vanilla paste or essence
• 6 egg yolks
• 2 egg whites

Butter icing:

• 150g butter
• 300g icing sugar
• 2 tbsp milk

Steps:

In a mixing bowl, cream butter and castor sugar until light and fluffy.

Fold in plain flour, ground almonds and vanilla paste or essence. Cover and let it rest for at least 2 hours, but not more than 6 hours.

Preheat oven to 180C. Grease and line 1 20cm square baking pan.

Add egg yolks to the rested mixture and mix well.

Set batter aside.

In a clean bowl, whisk egg whites until soft peaks form. Fold beaten egg whites into batter.

Pour batter into prepared baking pan and bake for 30 minutes or until a skewer inserted into the centre of cake comes out clean.

Leave cake to rest in pan for 10 minutes before removing to cool completely on a wire rack.

Prepare butter icing. Beat butter in a large bowl until softened. Add half of the icing sugar and beat until smooth. Add remaining icing sugar and milk and beat until mixture is smooth and creamy.

Spread butter icing over top of cooled cake,. Slice and serve.

RECIPE SOURCE:  http://themeatmen.sg/almond-suji-cake/

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