Vegan almond and semolina sugee cake

Almond and semolina sugee cake from Jackfruit and Blue Ginger by Sasha Gill

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Nutrition Facts

Amount Per Serving

Calories 368 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Cholesterol 1mg0%

Sodium 142mg6%

Potassium 131mg4%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 24g27%

Protein 8g16%

Vitamin A 384IU8%

Vitamin C 1mg1%

Calcium 95mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Vegan almond and semolina sugee cake

Satiate your sweet tooth with this delicious vegan sugee cake, topped with vegan marzipan – a favourite dessert of Singapore-born food writer Sasha Gill.

Cook Time45

Course: Dessert, Snack

Cuisine: Asian

Servings:

Calories: 368kcal

Author: Sasha Gill

Equipment

18cm round cake tin

Ingredients

115 g vegan butter
300 g fine semolina
250 ml plant milk
75 g plain flour
130 g icing sugar firmly packed
130 g vegan yoghurt or 125ml coconut milk
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
1/2 tsp vanilla extract
1/2 tsp almond extract
1 tbsp agave syrup
1 tbsp brandy
1/2 tsp ground cinnamon
40 g almonds finely chopped
2 tbsp apricot jam for brushing
Flaked almonds and whole pistachios to garnish

For the vegan marzipan:

150 g ground almonds
110 g icing sugar sifted
1 tbsp maple syrup
1 tsp lemon juice
1/4 tsp almond extract optional

Method

Cream the vegan butter in a large bowl to soften it, then mix in the semolina and plant milk. Cover the bowl and chill in the fridge overnight to soften the semolina.
Next day, preheat the oven to 180°C, and grease and line an 18cm round cake tin. Take the bowl of semolina from the fridge and sift in the flour and icing sugar. Stir well, then add the yoghurt, baking powder, baking soda, salt, vanilla and almond extracts, agave syrup, brandy and cinnamon.
Mix until just combined, then fold in the almonds. Pour the batter into the tin and bake for 45 minutes, or until a skewer inserted in the centre comes out clean.
Meanwhile, make the marzipan. In a food processor, blitz the ground almonds for 30–60 seconds to make them a little finer – but don’t over-process or you’ll end up with almond butter! Tip out into a large bowl and sift in the icing sugar. Drizzle in the maple syrup, lemon juice, one tablespoon of water, and the almond extract, if using. Knead until it starts to come together. Shape into a ball, then flatten into a disc – this will make it easier to roll it out later. Wrap in plastic wrap and chill for at least an hour before using.
Let the cake cool completely before turning out of the tin.
Roll out the marzipan into an 18cm circle. Warm the apricot jam in a small pan (or the microwave) and brush over the top of the cake. Lay the marzipan onto the cake, then garnish with almonds and pistachios.

Nutrition