• Prep Time 30 minutes
  • Cook Time 60 (up to 70) minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 350g butter
  • 275g castor sugar
  • 250g sugee
  • 55g flour
  • 50g crystallised melon pieces (chopped)
  • 1piece keat pneah (candied orange peel), (diced)
  • 110g almonds (chopped)
  • 15 egg yolks
  • 1/2tsp mixed spices
  • 1tsp vanilla essence
  • 1 1/2tbsp brandy (optional)


  1. Mix together sugee, flour, chopped crystallised melon, keat pneah and mixed spices.
  2. Whip egg yolks with half the sugar till light and fluffy. Cream butter with the rest of the sugar together with vanilla essence. Fold in the creamed egg yolk mixture. Add the mixed dry ingredients and brandy. Stir lightly till well mixed.
  3. Turn batter into a lined and greased cake tin. Bake in a preheated oven at 175ºC for one hour to 70 minutes until golden in colour.
  4. You can also test if it is done by inserting a satay skewer into the cake. It's done when the stick comes out clean.

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