Friday, February 8, 2013

Sugee Cake

I have been thinking of what to bake this Chinese New Year. Macarons came to mind. What if I made macarons with mandarin orange buttercream fillings? Would that not be appropriate for New Year, albeit a touch of French? But I had wanted something to represent gold; celebration; something I have not done before...a sugee cake!

I trawled the net while ignoring the few recipes that were printed in the books I had. I came across a recipe from a blog post in Looks easy, sounds easy and so little fuss. I gave it a shot.
I followed the recipe closely and I took up the tips of using less sugar (well not much, 240g) and replaced the buttercream essence with rum - 2 tbsp and let it soak, baby!

Pretty pleased with the final product. Moist and butter-ry. I guess the evaporated milk helps to make it more moist. Feedback from family members was that while it tasted great, there were not enough of the semolina. So totally agree. Point taken and I may increase the amount of semolina or perhaps go for a different brand the next time. No matter. I am glad I attempted making a sugee cake. So thanks, Ju, for the recipe.

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