Time 40 Minutes mins
Difficulty Medium

Sutherfeni Taystee Wheat Cakes by Yudhika Sujanani

If you’re not feeling too confident of tackling a complex Diwali recipe, why don’t you give Yudhika’s signature Surtherfeni Soji Cake a bash!! It might look daunting at first, but you can easily use store-bought sutherfeni for these cakes, or even frost them with buttercream and a hint of cardamom.
  • 250ml Taystee Wheat 
  • 225ml desiccated coconut
  • 250ml cake flour
  • 225ml sugar 
  • 7.5ml ground cardamom
  • 10ml baking powder 
  • 450ml full cream milk, room temperature 
  • 250g butter, melted and cooled to room temperature
  • Sutherfeni to garnish 
  • Tinted almonds to garnish

Ingredients: Syrup

  •  250ml sugar 
  • 250ml water 
  • 1 cinnamon stick 
  1. Grease and line a 25cm cake tin or you may use paper loaf cases for individual cakes. 
  2. Combine the Taystee Wheat, desiccated coconut, cake flour, sugar, cardamom and baking powder in a large mixing bowl.
  3. Using a whisk, work the milk and melted butter into the dry ingredients until smooth. 
  4. Bake the 25cm cake in a preheated oven at 170 degrees Celsius set on thermofan for 30-35 minutes, or the individual cakes for 10-12 minutes or until golden and a skewer comes out clean when cakes are tested. 
  5. While cakes are baking, dissolve the sugar and water together over a low heat for the syrup. 
  6. Bring to the boil with the cinnamon stick only when sugar crystals have dissolved completely. 
  7. Simmer over medium heat for 5-7 minutes. 
  8. Use a skewer and poke a few holes in the cake. Pour the syrup over the hot cakes to ensure it soaks through. 
  9. The cakes are topped with sutherfeni, drizzled with syrup and garnished with tinted almonds.

Product used

Taystee Wheat

Taystee Wheat Semolina

Taystee Wheat

See Taystee Wheat