Chinese New Year Cakes

We welcome the Year of the Ox with our seasonal favourites - Sugee Cake and Prune & Walnut Cake.

Traditionally popular with the Eurasian community and also with Peranakans, the rich buttery Sugee Cake is made with semolina and almonds, and, judging by the amount of butter used, is definitely not for the faint-hearted! It's come to be appreciated by many, all-year round.

By popular request, we've decided to offer square-shaped Sugee Cakes as well as round, making for easier slicing.

Our Prune and Walnut cake makes an appearance as a prune roll (again for easier slicing).

Meanwhile, choc-raspberry and orange-yuzu macarons add colour to the festivities (lettering optional).


Sugee Cake:
6inch square, 600g - $32
7inch square, 950g - $49

6inch round, 500g - $28
8inch round, 1kg - $51.50

Prune Roll:
8inch, approx 500g - $23.80

Prune & Walnut Cake:
6inch round, 500g - $23
8inch round, 1kg - $45

CNY Macarons
Set of 8 - $19.80
Flavours: 6x choc-raspberry & 2x orange-yuzu

Serving Recommendation:
Cakes taste best at room temp. Kindly take them out of the fridge half an hour before serving.

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Additional Info:

CNY cakes are available from now until end of February.


Storage:

Keep refrigerated.

Both cakes can be kept up to a week. Best served within 3-4 days. If you wish to keep it longer, cling wrap the cake and place back in the box before placing in the fridge.

Macarons should be consumed within 3-4 days.