Sugi Cake (Recipe courtesy of Robert Hum)


310 g Butter
200 g Semolina
125 g Ground Almonds
3 tbsp Plain Flour
3 tsp Baking Powder
220 g Granulated Sugar
8 Egg Yolks
4 Egg Whites
2 tbsp Brandy
1 tsp Vanilla Extract
1 Combine the butter and semolina to form a paste and set aside, you can leave this overnight.
2 Grease and line a 22″ cake tin and turn the oven to 150C.
3 Mix the egg yolks and the sugar with an electric whisk until light and fluffy and put to one side.
4 Combine the sifted plain flour and baking powder and ground almonds with the semolina paste.
5 Then mix this with the egg yolk and sugar mixture.
6 Stir in the vanilla extract and brandy.
7 In another bowl, whisk the egg whites until they form stiff peaks. Then fold into the mixture and transfer to the baking tin.
8 Bake at 150C for 1 hour or until it is firm in the middle. If using air fryer suggest 160C for 1 hr.


Air fryer 2.0