Tuesday, October 13, 2009

The cake that takes two days to make

         The cake that takes two days to make. The cake that takes two days to make. If you say it over and over again, it becomes a tongue twister.
         So what exactly is this cake that takes two bloody days to make, you might ask. You might even wonder if its really worth the trouble. The truth is, the cake that takes two days to make, or also known at Sugee Cake ( An almond semolina cake), is a pretty plain cake. Yet, everyone loves this cake and there is something deceptively delicious in its semi plainess. To be fair, its not really plain. Its hard to explain really. A german friend once called it my marzipan cake. I personally fell in love with it when I had it at a surprise party and my Eurasian friend's mother made it. It was divine.

       Imagine a cake that has a texture between a pound cake and a butter cake. Its moist, its crumbly yet sturdy and very aromatic. The smell is intoxicating. Its a heady mix of butter, semolina and almond all rolled into one. 

       Personally, I have tried making this many times and I think I finally have a winner. After much research, I combined two different recipes together. One is from Rose's Kitchen and the other is from a forum I found ages ago. If you happen to be the person who contriubted this recipe, I'm sorry I can't remember your name or where I got it from. If it looks familiar, I give you full credit! I modified both recipes quite a bit and created and ORANGE Almond Sugee cake. It has orange zest, peel and juice in the cake for an extra boost of flavour.

             Presenting to you my labour of love

Another view

             So what you are looking at is an Almond Orange Sugee Cake that is covered in homemade marzipan. Yes, I was insane enough to make my own marzipan. I coloured it orange, slapped it on the cake and made some red roses with the left over marzipan. My sister stepped in and made the vines and leaves and conceptualized the design. I thought it look rather pretty, if not slightly dated.

           Some process shots: Straight from the tin!

This is how it looks naked and undecorated. Still pretty damn tasty!

Then comes the glaze


All covered in Apricot Jam. I was too lazy to make the glaze or warm it or sieve it. Yes, yes, the elders frown upon me.

Now comes the money shot

And when you cut it open


Yes, its calorific. You will shudder if I told you how many eggs and how much butter and sugar went into the whole thing.

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