Chinese Syrup Cake 2

Ingredients

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

Method

1. Start by bringing 100 g of butter to room temperature. This will ensure it mixes smoothly with other ingredients. At the same time, take 3 eggs out of the refrigerator and let them come to room temperature, which helps them incorporate better into the batter, resulting in a more consistent texture.
2. In a large mixing bowl, combine 200 g of semolina and 150 g of sugar. Use a whisk to mix them thoroughly, ensuring the sugar is evenly distributed throughout the semolina. This will help create a uniform sweetness in the cake.
3. Add the softened butter to the semolina and sugar mixture. Use a spatula or a wooden spoon to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for creating a tender crumb in the final cake.
4. Crack the room-temperature eggs into a separate bowl and beat them lightly with a fork until the yolks and whites are just combined. Gradually add the beaten eggs to the semolina mixture, stirring continuously until you achieve a smooth, cohesive batter with no visible lumps.
5. Pour the batter into a greased baking dish, spreading it evenly with a spatula. Bake in a preheated oven at 180°C (350°F) until the top is golden brown and a toothpick inserted into the center comes out clean, indicating that the cake is fully set and cooked through.
6. Once baked, remove the cake from the oven and let it cool slightly in the pan. While still warm, pour the syrup generously over the cake, allowing it to soak in completely. The syrup will add moisture and sweetness, enhancing the cake's flavor and texture.
7. Allow the cake to cool completely, letting the syrup fully absorb and the flavors meld. Cut into pieces and serve at room temperature, making it perfect for sharing at the table.