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CaribbeanAuthentic Cuisine

Caribbean Syrup Cake

Serves 4 to 6 Dessert vegetarian, Desserts

Caribbean Syrup Cake

Caribbean Syrup Cake is a beloved staple at home tables across the Caribbean. It's a dish that's been passed down through generations, capturing the essence of family gatherings where cooks measure salt by feel and use butter with a generous hand. This version mirrors the one you'd find on any Caribbean family's table, lovingly prepared for sharing among loved ones.

Expect a tender crumb from the semolina, enriched by the buttery depth that permeates each bite. The cake is soaked in syrup, imbuing it with a luscious sweetness that balances the rich texture. It's a dessert that's both simple and satisfying, perfect as a comforting end to a meal.

Ingredients

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

Method

  1. Begin by taking 3 eggs and 100 g of butter out of the refrigerator to bring them to room temperature. This ensures that the eggs mix well and the butter creams smoothly, which is essential for a light cake texture.
  2. In a large mixing bowl, cream together the 100 g of room temperature butter and 150 g of sugar until the mixture is pale and fluffy. Use a wooden spoon or an electric mixer on medium speed. This step incorporates air into the mixture, which helps the cake rise.
  3. Add the 3 room temperature eggs one at a time to the butter and sugar mixture, beating well after each addition. This gradual incorporation prevents the batter from curdling and ensures a smooth texture.
  4. Gently fold in 200 g of semolina into the egg mixture using a spatula. Mix until just combined, ensuring there are no visible streaks of semolina. The batter should be thick and hold its shape, indicating it is ready for baking.
  5. Preheat your oven to 180°C (350°F). Grease a baking pan with butter, then pour the batter into the pan, smoothing the top with a spatula. This even surface helps the cake bake uniformly.
  6. Place the pan in the preheated oven and bake until the cake is golden brown and a skewer inserted into the center comes out clean. This should result in a cake that is firm to the touch and has a slight spring when pressed gently.
  7. Once baked, remove the cake from the oven and allow it to cool slightly in the pan. While the cake is still warm, pour the syrup evenly over the top. The cake will absorb the syrup, becoming moist and flavorful.
  8. Let the cake cool completely in the pan before serving. This allows the syrup to fully soak in, ensuring each slice is rich and moist. Serve the cake at room temperature, perfect for sharing around the table.
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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