This recipe is best with
Recipe Ingredient
- 275g butter
- 275g castor sugar
- 125ml UHT milk
- 200g sugee
- 13 egg yolks
- 4 egg whites
- 2 tbsp (extra) castor sugar
- 1 tsp vanilla essence
- ½ tsp rose essence
- 2 tbsp brandy
- 100g ground almonds
- 60g crystallised melon, chopped
- Sifted:
- 55g plain flour
- ½ tsp bicarbonate of soda
Instructions
- Cream butter and three-quarters of the sugar. Add in milk, beating the mixture all the time. Stir in the sugee and allow to stand for 1-1½ hours.
- Beat egg yolks and remaining sugar until sugar dissolves. Add egg yolk mixture a little at a time into the creamed sugee mixture.
- Beat egg whites and two tablespoons of sugar until just stiff. Fold in flour and ground almonds into the sugee mixture followed by the beaten egg white.
- Stir in brandy, essences and crystallized melon to mix. Turn mixture out into prepared pan. Bake in preheated oven at 170°C for 1¼-1½ hours or until cake is done when tested with a skewer.
