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Sugee Cake

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Ingredients
  

Meringue

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 50 g equivalent of caster sugar

Butter Cream mixture

  • 225 g Butter unsalted
  • 150 g equivalent of caster sugar
  • 4 egg yolks
  • 1 Tbsp of rose water or milk
  • 1 Tablespoon brandy optional - I used cordon bleu - or replace with milk, coconut milk
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 220 g of semolina flour + toasted almond meal I used 120g of almond and the rest semolina flour, Yotam Ottolenghi used 1/4 semolina, the rest almond. Do what you like!
  • 23 cm round cake tin
  • 1 tsp lemon zest optional

Instructions
 

  • Preheat oven at 160C.
  • Mix the semolina and almond meal and toast till golden to medium brown. Set aside.
  • Cream butter and sugar until almost white.
  • Emulsify egg yolk into the cream, one at a time.
  • Add the brandy, salt, rose water and vanilla essence.
  • Fold in the flours.
  • Beat egg whites, sugar and cream of tar tar till soft peaks.
  • Fold in the egg white mixture into the egg yolk mixture 1/3 at a time.
  • Bake for 55 minutes.
  • The cake seldom cracks, and will shrink a little when cooled.