500gms Butter
450gms Sugee (semolina)
15 Eggs (separate whites and whisk to stiff peaks)
450gms Sugar
60ml Cream or evaporated milk
1 cup Plain flour
3 tsp Baking powder
115gms Almonds, coarsely chopped
30gms Tungkwai (candied winter melon)
10gms Orange peel
5ml each Essence of vanilla, rose and almond
5gms Cinnamon powder
5gms Buah pelaga (cardamom) powder
100ml Brandy (optional)

Mix sugee and butter together, and leave to soak at least 8 hours.
Cream sugar and egg yolks until light and fluffy.
Add cream or evaporated milk. Stir well.
Sift flour and baking powder together and fold into creamed mixture.
Add the sugee-butter mixture and stir gently to mix well.
Add chopped almonds, tungkwai and orange peel. Stir gently.
Fold in egg white till batter is light.
Pour into large greased and lined cake tin.
Bake in preheated oven at 170 degrees Celsius for 1 hr 10 mins.
Skewer-test the centre. If cake is done, centre will be dry.
Remove and let cake cool before covering with marzipan.