The reason I started Heavenly Delights was to share my love for baking with others.
Over the years, I have come to love making an authentic Eurasian Sugee Cake. There have been people who have been ordering the cake from me for Christmas, Chinese New Year and even Hari Raya Puasa.
Apart from the rich fruit cake, which is characteristically heavy handedly laced in brandy, that marks Christmas and all its cool weather, sometimes even rainy festivities for the Eruasians in Singapore, the Almond Sugee or Semolina Cake, would be an all-rounder cake for festive events. This cake, in all its variations of with or without icing, nutmeg, cardamon, brandy or cognac soaked etc., is served at Eurasian Christenings, weddings, house-warming parties, New Year’s Eve parties, birthdays and anniversaries.
I've made many cakes and the Lord has given me the gift to perfect the Sugee Cake over the years. I really thank the Lord for the gifts that He has given me.
Here is a picture of the cake with icing that I made for my Aunty M's birthday when she was here a few months ago. This was the first time that I ever tried to make Sugee Cake with Icing. I thought that it turned out not too bad.
People don't usually like cakes with heavy icing but I thought I gave this a try. Not bad for my first time.
