Vegetarian Sugee Cake with Yogurt Cheese Frosting



150 gms. semolina (sugee) flour, lightly fried & cooled
60 gms. almond, ground
230 plain yogurt
120 gms. fine sugar
30 gms. butter or margarine, melted
30 gms. raisins, soaked & drained
30 gms. mixed peel
1-¼ tsps. bicarbonate of soda sifted with
½ tsp. baking powder
1 tsp. vanilla

For the yogurt cheese frosting:

150 gms. cream cheese, softened
50 gms. icing sugar
50 gms. plain yogurt
1 lemon, zest only
2 tsps. lemon juice


Step 1

Preheat the oven to 170ºC. Grease and line a loaf tin.

Step 2

Place first 5 ingredients in a mixing bowl and stir well in one direction until smooth. Mix in the raisins and the mixed peel. Add the rest of the ingredients and mix well.

Step 3

Pour into prepared pan and bake for 45 minutes, or until top is golden and skewer inserted into the middle comes out clean. Remove and cool before frosting.

Step 4

For the frosting, cream the cheese, yogurt and sugar together until smooth. Add the lemon zest and juice and mix to blend well.

Step 5

Chill and spread over the cooled sugee cake just before serving. Chill cake if not serving immediately.

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