{"id":11378,"date":"2019-11-02T21:45:53","date_gmt":"2019-11-02T13:45:53","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=11378"},"modified":"2019-11-02T21:45:53","modified_gmt":"2019-11-02T13:45:53","slug":"really-delicious-eurasian-sugee-cake","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=11378","title":{"rendered":"Really Delicious Eurasian Sugee Cake"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11380 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/07\/Sugee-Cake-3.jpg\" alt=\"\" width=\"650\" height=\"458\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11379 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/07\/Sugee-Cake-2.jpg\" alt=\"\" width=\"650\" height=\"524\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">This is a very delicious Eurasian cake that isn&#8217;t really very easy to bake, but worth every effort to make. The cake is made with semolina, lots of butter, ground almond and many eggs &#8211; not the healthiest cake to have but really, really delicious!<\/p>\n<p><!--more--><\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Semolina: 500g<\/li>\n<li>Butter: 500, softened, cubed<\/li>\n<li>Egg yolk: 225g (from about 10 medium eggs)<\/li>\n<li>Sugar: 400g<\/li>\n<li>Egg white: 375g (from about 10 medium eggs)<\/li>\n<li>Ground almond: 400g<\/li>\n<li>Baking powder: 6 tsp<\/li>\n<li>Vanilla essence: 1 tbsp<\/li>\n<li>Brandy (optional): 4 tbsp<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Preheat oven at 140 degrees Celsius.<\/li>\n<li>Whisk semolina with butter till soft, slightly fluid and pale in colour. Remove and set aside.<\/li>\n<li>Whisk egg yolks with sugar on high speed for 5min till pale and creamy. Remove and set aside.<\/li>\n<li>Separately whisk egg whites on high speed till stiff peaks form.<\/li>\n<li>Fold semolina mixture and half of egg whites into whisked egg yolks with a spatula.<\/li>\n<li>Fold in ground almond and remaining egg whites into mixture.<\/li>\n<li>Fold in baking powder, vanilla essence and brandy till mixture is even.<\/li>\n<li>Place greased paper into baking tray. Pour batter into baking tray.<\/li>\n<li>Bake for 75min.<\/li>\n<li>Leave to cool before unmoulding.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11381 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/07\/Sugee-Cake.jpg\" alt=\"\" width=\"650\" height=\"442\" \/><\/p>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li>The original recipe called for 500g raw almonds to be soaked in hot water and grounded without its skin. I used 400g of ready-made ground almond instead to save on all these extra efforts required.<\/li>\n<li>I also reduced the amount of sugar by 100g (original was 500g) and the cake still tasted all lovely and sweet!<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n2 round cakes (it&#8217;s really a lot!)<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=11378\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>This is a very delicious Eurasian cake that isn&#8217;t really very easy to bake, but worth every effort to make. The cake is made with semolina, lots of butter, ground almond and many eggs &#8211; not the healthiest cake to &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=11378\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,619],"tags":[638,323,701],"class_list":["post-11378","post","type-post","status-publish","format-standard","hentry","category-cake","category-eurasian","tag-baking","tag-butter","tag-sugee"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11378"}],"version-history":[{"count":3,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11378\/revisions"}],"predecessor-version":[{"id":11493,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11378\/revisions\/11493"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}