Recipe: Kaffir Lime Sugee Cake 

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

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


  1. Pan fry the semolina on low heat until it is light brown in colour. Set aside and leave it to cool.
  2. 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. 
  3. 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. 
  4. Add the prepared semolina mixture to the egg yolk mixture in batches. Then, add in vanilla extract and brandy. Mix well. 
  5. In a separate bowl, combine baking powder, salt, almond flour and cake flour.
  6. Add the almond flour mixture to the semolina egg yolk mixture and mix at low speed with a stand mixer or an electric beater.
  7. In a clean bowl, beat the egg whites with cream of tartar. Whisk until stiff peaks form.
  8. 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.
  9. Grease a 25cm bundt cake pan and carefully pour in the batter.
  10. Bake in a preheated oven at 170℃ for 15 minutes. Then, lower the temperature to 160℃ and bake for another 15-20 minutes. 
  11. The cake is ready when the skewer comes out clean.
  12. 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 


  1. 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.)
  2. Spoon the glaze over the completely cooled cake.
  3. Sprinkle lime zest, kaffir lime leaves and desiccated coconut on top to garnish.
Photo by Margarita Lee

Check out more of Margarita’s recipes on her FB @ Umummy Food


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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