Festive semolina cake

Wonderfully moist, it is often served during Christmas and weddings but so popular that just about every race in Malaysia has a version. Some families make them with dried fruit, while others use almonds and cashews and the Chinese even use preserved melon. And yes, the number of yolks is correct. Recipe adapted from Betty Yew.

Method

Grease a 25cm x 25cm cake tin well and line with baking paper. Dry roast the semolina over low-medium heat in a saucepan or wok for 5 minutes or until it is nutty and aromatic. Set aside to cool.

Cream butter and 200g of sugar until light and fluffy. Gradually add milk, beating all the time. Add semolina and mix well. Leave to stand for 1 hour. Whisk egg yolks with remaining sugar until pale and thick. Add to butter mixture gradually and mix well. Whisk egg whites with a pinch of salt until soft peaks form. Carefully fold flour, almond meal and egg whites alternately into butter mixture. Stir in brandy, rose and vanilla.

Spoon mixture into prepared cake tin and decorate with cashews. Bake in a moderate oven (170C) for about 70 minutes or until pale gold on top. If the cake browns too quickly, cover loosely with foil and do not use the skewer test because if it comes out clean, then the cake is just a bit overcooked - best to have a moist centre.

Leave cake in tin to cool completely before tipping it out. Wrap and store in a cool place. Serve with whipped cream if preferred.

Note: If extra brandy is preferred, add another 2 tbsp to cake after 2 days.