50g crystalised winter melon strips (tung kwa), finely chopped
50g mixed peel, finely chopped
120g almonds, coarsely chopped
150g sugee (semolina)
100g castor sugar
300g butter, at room temperature
2 tsp vanilla essence
¼ tsp almond essence
50g self-raising flour, sifted
3-4 tbsp brandy
8 egg yolks
2 egg whites
Line 24cm cake tin with greased greaseproof paper.
Beat butter for 5-10 minutes, then add the semolina. Continue to beat for another 8-10 minutes. In another bowl, beat egg yolks and sugar until pale and light. Add this to the butter and semolina mixture. Add in the sifted flour to mixture and stir in essences, tung kwa, mixed peel and almonds.
In a clean mixing bowl, beat the egg whites until stiff, then fold into the cake mixture. Stir in the brandy. Transfer mixture to the prepared cake pan. Bake in a preheated oven at 160°C for about 50-60 minutes or until cooked through when tested with a skewer.