I like setting myself little cooking "goals" - targets of what dishes to make and master. For example, last year, I told myself I'd make some cheesecakes - which I did. This year, I set my sights on that Eurasian classic, sugee cake, the must-have dish at every Eurasian celebration.
Sugee cake has been featured on this blog before. In fact for such an insignificant post (featuring a little picture of a half eaten cake), there have been a startling number of hits. So I thought, that now I've got my cake-making experience to boast about, it was time to do an update.
Making a sugee cake is not easy. First of all, the recipe. Everyone says their grandmother's/ mother's/ auntie's is the best. I would never argue with any of them. But what's important is to get the recipe for the sugee cake you like. Preferrably, one that doesn't use too many eggs (yes, it imparts richness to the cake but think of the cholesterol too!). Second, this is not an easy cake to bake. It is heavy and rich, and inclined to fall, as my first attempt did. Technique and practice is important.
I spent some time also reading various sugee cake recipes online. Whilst it is easy enough to search for them, I found two blogs which didn't just give the recipe, but also the story behind the recipe or a little more about Eurasian culture and heritage. Here they are:
- Cheryl's grandmother's recipe
- Denise's recipe - she has beautiful step by step photos and also a great background on sugee cake.
Happy reading, baking and eating!