• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • (A) :
  • 125g butter
  • 130g suji (semolina)
  • (B) :
  • 125g butter
  • 160g castor sugar
  • 6 egg yolks
  • 4 egg whites
  • 40g castor sugar
  • (C) :
  • 2 tbsp brandy (optional)
  • 3/4 tsp vanilla essence
  • 1/8 tsp almond essence
  • 100g plain flour
  • 1/8 tsp baking powder
  • 65g ground almonds
  • 20g candied melon strips, coarsely chopped


  1. Line a 21cm square cake tin with greased baking paper.
  2. Beat butter (A) for 10 minutes, add suji and continue beating for another 10 minutes. Leave the mixture to stand for 30 minutes.
  3. Cream butter (B), sugar and ingredients (C) until creamy. Add egg yolks, two at a time, creaming well after each addition until mixture turns light and smooth. Add in suji mixture (A) to mix.
  4. Beat egg whites until foamy, then add in sugar. Continue to whisk until just stiff. Fold meringue (beaten egg white) into the suji and egg yolk mixture.
  5. Combine sifted flour with ground almonds and candied melon and stir into the suji mixture until well blended.
  6. Pour batter into prepared tin and bake in preheated oven at 170°C for 50-55 minutes or until done when tested with a wooden skewer.
  7. Allow the cake to cool. Cut cake into half. Use a heart-shaped cutter to cut into slices. Stack up and serve when required.

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