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Colombian Syrup Cake 2

Serves 4 to 6 Dessert vegetarian, Desserts

Colombian Syrup Cake 2

Colombian Syrup Cake 2 is a cherished staple at home gatherings, embodying the essence of Colombian hospitality. This cake is often found gracing the table at intimate family meals, where it's enjoyed for its rich, comforting flavors. Unlike its more elaborate counterparts, this version remains true to Colombian homes, where ingredients are measured by feel and instinct, capturing the spirit of everyday Colombian cooking.

The cake itself is a moist, buttery delight, with the semolina providing a tender crumb that soaks up the sweet syrup, creating a luscious texture that is both dense and soft. The generous use of butter and the hand-measured salt bring a subtle balance to the sweetness, ensuring each bite is a harmonious blend of flavors. Perfect for sharing, it invites everyone to indulge in a slice of simple, yet deeply satisfying Colombian tradition.

Ingredients

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

Method

  1. Start by bringing 100 g of butter to room temperature. This will make it easier to cream with the sugar, ensuring a smooth batter. Also, take 3 eggs out of the fridge and let them come to room temperature, which helps them incorporate better into the batter.
  2. In a mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is light and fluffy. This should take a few minutes of vigorous mixing, and you’ll know it’s ready when the color turns pale and the sugar is fully dissolved.
  3. Add the room temperature eggs one at a time to the creamed mixture, beating well after each addition. This gradual incorporation helps maintain the batter’s smooth texture. The mixture should be well combined and slightly thickened.
  4. Gently fold in 200 g of semolina into the egg and butter mixture. Use a spatula to fold until the semolina is just incorporated, avoiding over-mixing which can make the cake dense. The batter should be smooth and slightly grainy from the semolina.
  5. Pour the batter into a greased baking pan, spreading it evenly. The pan should be large enough to allow the batter to spread about an inch thick. Bake in a preheated oven at moderate heat until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. While the cake is baking, prepare the syrup if not already done. The syrup should be warm but not boiling when you pour it over the cake, ensuring it soaks in without making the cake soggy.
  7. Once the cake is done baking, remove it from the oven and immediately pour the warm syrup over the top. Allow the cake to absorb the syrup completely; the surface should appear glossy and moist. Let it cool slightly before serving, allowing the flavors to meld together.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

Available soon on Amazon…

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