Tuesday, August 24, 2010

Spotty Pouch WIP Mosaic

This is such a great tute on making a simple zipper pouch. I think I've a few canvas pouches in mind.

Plastic bag fusing tutorial by So She Sews

I've been wanting to try this. Maybe I should use an old iron. LOL!

Thursday, August 19, 2010

Yoonie's Sugee Cake Recipe : MUST TRY!!!

Sugee Cake was one of the many recipes I had on the top of my to try list when I had my kitchen done up. I love the texture of the semolina and almonds in this recipe, the wonderful tinge of orange rind adds a wonderful summery flavour to the light and buttery cake. I'm sure even my old friend, Patrick T will be proud of this cake - His mom makes the best sugee cake!!!

The Ingredients
226gms Butter
1/2 cup of Castor Sugar
3 Eggs separated
1 cup Semolina
1 tsp Baking Powder (if you don't have any, you can make a batch by mixing 2tsp cream of tartar + 1tsp baking soda + 1tsp Corstarch)
1 Cup Ground Almonds
1tbsp Vanilla Essence
1 rind of an Orange

Optional : If you prefer, you can omit the orange rind and replace with Cinnamon powder (1/2 tsp). 1/4 cup of Pine nuts if you like more texture in your cake.

First off - Heat up the oven at 375º F / 170ºC
Butter the pan. I'm using an 8" square pans because I'll be cutting them into bite size morsels.
Separate the egg yolks from the whites. Set aside.

Beat butter + sugar + orange rind.

Fluffy and light.

Egg yolks - one at a time.

In goes the semolina flour + baking powder.

Next the almonds...

+ Vanilla essence...

Wash the beater paddles so you can whip the egg whites until fluffy. Has to be super clean, if not you won't fluff the egg whites.

Pour fluffy egg whites into Semolina (say that 3 times!!! LOL!) and fold evenly. You can use the beater, but just a quick round to mix everything evenly. It's a no fuss cake, so no worries.

Pour into baking tin.
Spread evenly. I sound like one of my homescience teacher already!

Bake for 30 minutes! Ahhhh! The smell in here is wonderful.

The top is nice and golden brown. Put on a rack to cool. Do not be tempted to remove the cake yet, if you do it will crack and the middle will be stuck to the pan.

Yummy! Look at the texture. I have these cut into bite size pieces and placed them on cupcake liners. I would recommend using the waxed cupcake liners, since semolina cakes are a little buttery than your normal cakes. Mini doily paper works fine too.

 I was a little indulgent here. Melt and spread some dark chocolate over the top and decorate with little fondant flowers.

Have a slice? Do let me know if you'll try this Sugee Cake! Hugs!!!!