This easy eggless sugee/suji/semolina cake is inspired by the traditional Eurasian rich, and moist sugee cake. This cake has a moist and fluffy texture. It is perfect for Christmas or any holiday celebrations.
Line the loaf pan with parchment paper, overlapping so they come up to the sides, easier for you to lift the cake out later for cooling
Prepare the semolina flour:
Soak the finely ground semolina flour in milk for 1 hour
Prepare cake batter:
Preheat oven at 350 F (180 C). Mix all the dry ingredients and whisk to combine. Set aside
Cream the softened butter and sugar until creamy and pale. I use a stand mixer with a paddle attachment. Add vanilla extract and soaked semolina flour and mix until combine
Fold in the dry ingredients in 2-3 batches and mix over low speed. Avoid overmixing. Pour the batter into the prepared pan. Smooth with a spatula. Sprinkle with some thinly sliced almonds on top (optional)
Bake the cake:
Bake in a preheated oven, middle rack. Mine is a conventional oven with bottom heat. Bake for 40 minutes or until a cake tester comes out clean
Let the cake cools in the pan for about 5 minutes and then lift it out from the cake pan by grabbing on the parchment paper. Place on a cooling rack and peel off the parchment paper from the sides and let it cools down completely on a cooling rack. The cake will shrink slightly as it cools down