31 January (Sunday) 1:30pm - 5:00pm : 0
5 January (Tuesday) 1:30pm - 5:00pm : 0
30 January (Saturday) 1:00pm - 4.30pm : 0
$190 for onsite participants.
$180.50 for zoom participants. Please call or email for discount code.
The BPB series of ever-reliable baked recipes continues with sugee (semolina) cakes. Learn all the tips and technique points you need to make the evergreen traditional plain sugee cake, plus a couple of innovative variations which are also decadent and elegant in equal measure.
1. Classic Sugee Cake
Christopher’s recipe for the classic Eurasian favourite, made with semolina, almonds, generous amounts of eggs and butter and a touch of rum, for a suave and signature melt-in-the-mouth texture. Suitable for weddings, birthdays or any day at all!
2. Coffee Walnut Sugee Cake
Ground walnuts make this cake rich and ultra-tender, while their natural partner coffee adds its delicious fragrance. For even more oomph, drizzle over some coffee liqueur or serve it on the side.
3. Brandied Prune Sugee Cake
Brandy-marinated prunes, hints of freshly ground sweet spices and finely ground almonds breathe life into this cake. If you like prune kueh lapis, you’re sure to enjoy this luxurious sugee cake incarnation.
Demonstration by Chef / Instructor. Available on ZOOM.
Take Home Items
Students will take home all the items demonstrated and a recipe pack. Food samples can be collected by ZOOM participants after class. Delivery can be arranged at a small fee.