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Mix together semolina, flour, chopped crystallised melon (optional), orange peel and mixed spices. Whip egg yolks with half the sugar till light and fluffy. Cream butter with the rest of the sugar together with vanilla flavour. Fold in the creamed egg yolk mixture. Add the mixed dry ingredients and brandy. Stir lightly till well mixed. Turn batter into a lined and greased 9 inch cake tin. Bake in a preheated oven at 175°C for one hour to 60 minutes until golden in colour. You can also test if it is done by inserting a skewer into the cake. It's done when the stick comes out clean.
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Achievable elevated desserts — laminated doughs, cakes, custards
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers