Chinese Syrup Cake

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 creams smoothly with the sugar. Also, take 3 eggs out of the refrigerator to let them warm up slightly, which helps in achieving a better emulsion when mixed.
2. In a large mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is pale and fluffy. This should take about 3-4 minutes of vigorous mixing with a wooden spoon or an electric mixer. The sugar should be fully incorporated, and the mixture should have a light, airy texture.
3. Add the 3 eggs one at a time to the creamed butter and sugar, beating well after each addition. This gradual incorporation helps maintain the mixture's smoothness and prevents curdling. The batter should be homogenous and slightly thick.
4. Gradually fold in 200 g of semolina into the egg mixture using a spatula. Gently mix until the semolina is fully incorporated and the batter is smooth. The mixture will be thick and slightly grainy due to the semolina.
5. Preheat your oven to 180°C (350°F). Grease a baking pan with butter, then pour the batter into the prepared pan, spreading it evenly with a spatula. The batter should be level and reach the edges of the pan.
6. Bake the cake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cake should have a firm texture and a slight bounce when pressed lightly.
7. While the cake is baking, prepare the syrup if not already done. Once the cake is out of the oven, immediately pour the syrup evenly over the hot cake. The cake will absorb the syrup, becoming moist and flavorful.
8. Allow the cake to cool slightly in the pan, letting the syrup fully soak in. Once cooled, cut the cake into squares or diamonds and serve at room temperature, perfect for sharing with family and friends.