So, I did make Suji cake and since I had some leftover, I made some cupcakes.. Sadly, the suji cake was systematically demolished, so, I only managed to grab a couple of shots of the cupcakes... before they do landed in someone's stomach...
The recipe for this suji cake has been with me for a near 10 years and has never failed me.... I got it off the back of a prima cake flour packet... I've been so lazy, that instead of writing down the recipe, I actually am still keeping the flour packet! Haha!
Recipe for Suji Cake (From Prima Flour)
120g Semolina (Get those fine milled ones)
100g Plain Flour
160g Castor Sugar (I just use fine sugar)
30g Ground Almonds
30g Almond nibs
4 Egg Whites
6 Egg Yolks
4 tbsp Fresh Milk
1 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Vanilla Essence
1. Sift flour, baking soda and baking powder, then add semolina
2. Cream butter and sugar until light
3. Gradually, add in the egg yolks and whites (It might start to curdle towards the end, I just add in a handful of flour to prevent curdling)
4. Fold in flour, ground almonds, almond nibs, milk and vanilla essence. Mix well (I usually let the paddle attachment do this for me. If you want, you can mix it with hand)
5. Pour mixture in a lined baking tin. Bake in preheated oven at 180 Degree Celsius and bake for an hour.
Points to note:
*Do not reduce the butter and liquids. This is because, there are a lot of dry and coarse ingredients that need to be held together by the butter and eggs.
*Towards the end of the baking, you might find that the top is browning too fast, shield the top with aluminum foil.