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Brasileiro Syrup Cake

Serves 4 to 6 Dessert vegetarian, Desserts

Brasileiro Syrup Cake

Brasileiro Syrup Cake is a cherished creation that finds its place at family tables across Brazil, especially during leisurely weekend gatherings. This cake is crafted with an instinctive touch — salt judged by hand and butter added with generosity. While it doesn’t mark a specific holiday, its presence is a constant comfort, a sweet indulgence reflective of the warmth of Brazilian hospitality.

The cake offers a tender, moist crumb thanks to its semolina base, enriched by the buttery richness and sweetness of sugar. It’s soaked in a syrup that permeates every bite, creating a luscious texture that is both satisfying and decadent. Expect a deliciously sticky finish that invites you to savor each morsel, ideally accompanied by a strong cup of Brazilian coffee.

Ingredients

  • 200 gsemolina
  • 150 gsugar
  • 100 gbutter
  • 3eggs
  • syrupto soak

Method

  1. Begin by bringing 100 g of butter to room temperature. This will make it easier to cream with the sugar, ensuring a smooth and even batter. At the same time, take 3 eggs out of the refrigerator to allow them to come to room temperature, which helps in achieving better volume when mixed.
  2. In a large mixing bowl, combine the 150 g of sugar with the softened butter. Use a hand mixer or a wooden spoon to cream them together until the mixture is pale and fluffy. This step is crucial as it incorporates air, giving the cake a light texture.
  3. Add the 3 room-temperature eggs to the creamed butter and sugar, one at a time. Beat well after each addition to fully incorporate the eggs into the mixture. This gradual addition helps maintain the emulsion and prevents the batter from curdling.
  4. Gradually fold in 200 g of semolina into the egg mixture using a spatula. Be gentle to avoid deflating the air you’ve incorporated. The batter should be smooth and slightly thick, with no visible lumps of semolina.
  5. Preheat your oven to 180°C (350°F). Grease a medium-sized cake pan with butter, ensuring all sides are well-coated to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
  6. Place the cake pan in the preheated oven and bake until the cake is golden brown and a skewer inserted in the center comes out clean. The cake should have a firm top and spring back slightly when touched.
  7. While the cake is baking, prepare the syrup if not already done. Once the cake is out of the oven, let it cool slightly in the pan for about 10 minutes. Then, slowly pour the syrup over the warm cake, allowing it to soak in completely. The cake should absorb the syrup evenly, becoming moist and fragrant.
  8. Let the cake cool to room temperature before serving. This allows the flavors to meld and the syrup to fully integrate into the cake. Serve the Brasileiro Syrup Cake as is, or with a sprinkle of nuts for added texture.
Cover of Authentic Brazilian Cuisine
From the cookbook

Authentic Brazilian Cuisine

This recipe is from Authentic Brazilian Cuisine by Yassine Sbiti — the Brazilian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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