When I first came to Malaysia I used to wonder why everyone I met raved about the sooji cake. Popular amongst the Eurasian community, every family guarded their recipes fiercely. I had the opportunity to eat a slice at a friend’s house and experimented and came up with my own. Once I had mastered it, I realised it was one of the best cakes ever.
Dark yellow, moist , rich and buttery, full of almonds and made with butter and egg yolks, this is a cake fit for a king.
Recipe No 6: Sooji Almond Cake
175 gms butter, 125 gms caster sugar; 125 gms sooji; 30 gms flour;
50 gms crystallized melon, chopped; 11/2 tsp candied orange peel, chopped; 60 gms almond nibs; 7 egg yolks; 1/4 tsp mixed spice; 1 tsp vanilla essence; 1/2 tsp baking powder and 1 tbsp brandy.
Mix together sooji, maida, chopped crystallised melon, candied peel and mixed spices.
Beat yolks with half the sugar till light and fluffy. Cream butter with the rest of the sugar together with vanilla essence. Gently fold in the creamed yolk mixture. Add the mixed dry ingredients and brandy. Mix well. Pour into lined and greased 9 inch cake tin. Bake in preheated oven at 175º C for one hour till golden brown or when skewer inserted in centre of cake comes out clean.
Cool, cut and serve.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
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