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Caribbean Syrup Cake 2

Serves 4 to 6 Dessert vegetarian, Desserts

Caribbean Syrup Cake 2

Caribbean Syrup Cake 2 is a cherished staple at many home tables across the islands, especially when families come together for Sunday gatherings or casual celebrations. This isn't a dish for grand occasions but rather a comfort shared among those who know its worth. Passed down and adapted by countless home cooks, its preparation is guided by intuition, with salt and butter added generously, ensuring each bite is as rich and satisfying as the last.

The cake itself is a tender embrace of semolina, sugar, and butter, creating a moist and dense texture that melts in your mouth. Each slice is drenched in a luscious syrup, infusing the crumb with sweetness that lingers pleasantly. Enjoyed best warm, its simplicity is deceptive, as its flavors come together to create an indulgent treat that resonates with familiarity and warmth.

Ingredients

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

Method

  1. Start by bringing the 100 g of butter to room temperature. This will ensure it creams smoothly with the sugar, creating a light and airy batter. Meanwhile, take the 3 eggs out of the refrigerator and let them come to room temperature as well; this helps them incorporate better into the batter.
  2. In a mixing bowl, combine the 200 g of semolina and 150 g of sugar. Stir them together until well mixed. This dry mixture will form the base of your cake, providing structure and sweetness.
  3. Add the softened butter to the semolina-sugar mixture. Use a wooden spoon or a hand mixer on low speed to cream the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Crack the room-temperature eggs into a separate bowl and beat them lightly with a fork. Gradually add the eggs to the semolina mixture, stirring continuously until the batter is smooth and all ingredients are well combined. The batter should be thick but pourable.
  5. Preheat your oven to 180°C (350°F). Grease a baking dish with butter, ensuring all sides and corners are well coated. Pour the batter into the prepared dish, smoothing the top with a spatula.
  6. Place the baking dish in the preheated oven. Bake until the cake is golden brown on top and a skewer inserted into the center comes out clean, indicating that the cake is fully cooked and set.
  7. Once baked, remove the cake from the oven and allow it to cool slightly in the pan. While still warm, pour the syrup generously over the cake, allowing it to soak in and infuse the cake with moisture and sweetness. The cake should absorb the syrup without becoming soggy.
  8. Let the cake cool to room temperature before serving. This allows the syrup to fully integrate into the cake, enhancing its flavor and texture. Serve slices of the syrup cake to your guests, enjoying the rich, moist texture and sweet, aromatic taste.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

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

Available soon on Amazon…

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