Where to start
A quick orientation to our sugee cakes before the detail below.
- Most ordered here
- The LadyThe safe choice if you cannot decide.
- Prices
- RM68.00 – RM138.007 cakes in this range.
- Need it tomorrow
- 1 of 7 available next dayEverything else needs 2–3 days.
- Travelling with it
- 6 keep at room temperatureThe rest travel best chilled and eaten the same day.
Sugee is the cake a lot of Malaysians grew up with, and the one people ask us for by name more than any other. It is made with sugee (semolina) flour and ground almonds instead of a plain flour sponge, which gives it that slightly grainy, dense, buttery crumb you cannot get any other way. We use imported creamery butter in every one of them, because with a cake this simple there is nowhere for a shortcut to hide.
The other thing worth knowing: most of our sugee cakes keep at room temperature. No fridge, no melting frosting, no anxious drive home. That makes them the easiest cakes we sell to give away, to bring to someone’s house, or to carry back to the kampung.
The Lady
The Lady – our most-loved sugee and the one to order if you want to impress. A pistachio almond sugee butter cake with tart lemon cream cheese frosting and juicy chunks of pomelo. Lighter and more elegant than a traditional sugee, which is exactly why it wins people over.
Pure Butter Sugee
Pure Butter Sugee – the honest one. A homestyle moist butter almond sugee loaf and nothing else. If you want to know what sugee is supposed to taste like, start here. It keeps beautifully at room temperature and travels without complaint.
Burnt Orange Maple
Burnt Orange Maple – an elegant orange sugee almond butter cake finished with a maple syrup glaze. The citrus cuts through the butter, so it eats lighter than it looks. One of our most requested for gifting.
Lemon Sugee Butter Cake
Lemon Sugee Butter Cake – tart lemon almond sugee under a royal lemon icing. Sharp, bright and very hard to stop at one slice. Good with tea, better with coffee.
Pandan Swirl
Pandan Swirl – pandan-infused sugee with cheesecake swirls, topped with fresh grated coconut cooked in gula melaka. The most Malaysian cake in the range. Best eaten within two days while the coconut is still fresh.
Raspberry Beret
Raspberry Beret – a moist pandan pistachio sugee shot through with our own raspberry jam, finished with raspberry glaze and pistachio. Nutty, tart and a little bit showy.
Blueberry Musk
Blueberry Musk – spiced gula merah almond sugee with juicy blueberry jam morsels. The unrefined sugar gives it a deeper, almost caramel note that sets it apart from the rest.