Sugee Cake

• 3 egg whites
• 370 g slightly salted butter
• 225 g caster sugar
• 9 egg yolks
• 225 g semolina flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 175 g ground almonds
• 1 teaspoon rose essence
• 2 ounces self raising flour
• 3/4 cup brandy (optional)

1. Preheat oven 180 C and line one 8" cake pan.
2. Whip eggs whites to a stiff froth and set aside.
3. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
4. Add rose essence, ground nutmeg, ground cinnamon, and almonds. Mix in semolina flour.
5. Fold in self raising flour and alternating with the egg whites, a little at a time until well blended.
6. Bake for one hour until golden brown, or the cake skewer comes out clean when you stick it inches.
7. Remove from pan and leave to cool. Pour brandy over and let it steep for a few hours. Tastes best if you let the brandy steep in the cake for a day.

egg whites, butter, caster sugar, egg yolks, flour, ground nutmeg, ground cinnamon, ground almonds, flour, brandy

Taken from www.food.com/recipe/sugee-cake-238217 (may not work)