CARDAMON SUGEE CAKE
PREP TIME 20 MINS BAKING TIME 30 MINS SERVES 6–8

INGREDIENTS
5 cardamoms
120g self-raising flour
30g fine semolina (sugee)
150g unsalted butter
150g caster sugar
5 egg yolks
½ tsp vanilla essence
2 tbsp milk
4 egg whites
30g sugar

METHOD
1. Line the base of a 20cm round or square cake tin (or two small loaf tins) with greaseproof paper and lightly brush base and sides with butter.

2. Toast cardamoms in a pan over low heat for 3–5 minutes. Pound in a mortar and pestle until fine. Sift cardamoms and fl our together. Discard fibres left in sieve. Stir in semolina and set aside.

3. Beat butter and sugar together until light and creamy. Add egg yolks and vanilla and continue beating until smooth and satiny. Using a large metal spoon or flexible spatula, fold in half the sifted flour followed by the milk and the remaining fl our.

4. Whisk egg whites until soft peaks form – not too stiff. Add sugar and continue whisking for 2–3 minutes. Fold in one-quarter of the egg white mixture to batter. Then fold in remaining egg white mixture.

5. Transfer batter into prepared tin and bake in preheated oven (160°C) for 25–30 minutes or until cake is well-risen and springs back lightly when touched with fingertip. Cool cake in tin for 10 minutes before carefully running the tip of a knife all around the edge of the tin to loosen cake. Turn out onto wire rack to cool.