Covid numbers are still rather high despite recent announcements re-implementing RMCO on most locations across the country. If you must go out, always remember to wear a mask, sanitize your hands, adhere to SOPs and avoid crowded areas.
That said, these challenges during the pandemic shouldn’t necessarily dampen the festivity that’s soon upon us. Here’s another recipe from Margarita that’s perfect for Christmas just around the corner.
Kaffir Lime Sugee Cake
By Margarita Lee
- 200g Semolina
- 100g Cake flour
- 80g Almond flour
- 2 tsp Baking powder
- 250g Butter
- 200g Fine sugar
- 200ml Coconut milk
- 1/2 tsp Salt
- 8 Egg yolk
- 5 Egg white
- 1 tbsp Kaffir lime leaves (finely sliced)
- 80g Winter melon candies (cut into discs and coated with 1 tbsp flour)
- 1 tbsp Brandy
- 2 tsp Pure vanilla extract
- 1/4 tsp Cream of tartar
- Pan fry the semolina on low heat until it is light brown in colour. Set aside and leave it to cool.
- Transfer coconut milk and pan-fried semolina into a clean container or bowl. Mix well. Cover with cling wrap and set aside in the refrigerator for a minimum of 4 hours. This will allow the semolina to soften.
- Beat the butter and sugar in a separate bowl until the mixture is pale white in colour. Add in one egg yolk at a time and mix well.
- Add the prepared semolina mixture to the egg yolk mixture in batches. Then, add in vanilla extract and brandy. Mix well.
- In a separate bowl, combine baking powder, salt, almond flour and cake flour.
- Add the almond flour mixture to the semolina egg yolk mixture and mix at low speed with a stand mixer or an electric beater.
- In a clean bowl, beat the egg whites with cream of tartar. Whisk until stiff peaks form.
- Add semolina batter to the beaten egg white in batches and fold at low speed or with a spatula. Do not over-mix. Add in the candied winter melon and finely sliced kaffir lime leaves.
- Grease a 25cm bundt cake pan and carefully pour in the batter.
- Bake in a preheated oven at 170℃ for 15 minutes. Then, lower the temperature to 160℃ and bake for another 15-20 minutes.
- The cake is ready when the skewer comes out clean.
- Set the cake aside to cool for 15 minutes before removing from the pan.
Kaffir Lime Glaze
- 250g Powdered sugar
- 2 tsp Lime zest
- 2-3 tbsp Fresh lime juice
- 4 Kaffir lime leaves (sliced thinly)
- 2 tbsp desiccated coconut
- Combine the powdered sugar, lime zest and lime juice, then whisk well until mixture is blended. (For a thinner glaze, stir in an additional 1 tbsp of fresh lime juice, 1 tsp at a time, if desired.)
- Spoon the glaze over the completely cooled cake.
- Sprinkle lime zest, kaffir lime leaves and desiccated coconut on top to garnish.
Check out more of Margarita’s recipes on her FB @ Umummy Food