Colombian Syrup Cake

Ingredients

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

Method

1. Begin by bringing 100 g of butter to room temperature. This ensures it will cream smoothly with the sugar, creating a light and airy batter. At the same time, take 3 eggs out of the refrigerator to reach room temperature, which will help them incorporate better into the batter.
2. In a large mixing bowl, cream together the 100 g of softened butter and 150 g of sugar using a wooden spoon or an electric mixer on medium speed. Continue until the mixture is pale and fluffy, indicating that the sugar has dissolved into the butter.
3. Add the 3 room-temperature eggs to the butter-sugar mixture one at a time, beating well after each addition. This gradual incorporation helps maintain the batter's emulsification, preventing it from curdling.
4. Gradually fold in 200 g of semolina into the egg mixture using a spatula. Mix gently until the semolina is fully incorporated and the batter is smooth. Be careful not to overmix, as this can lead to a dense cake.
5. Preheat your oven to 180°C (350°F). Grease and line a baking pan with parchment paper. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake the cake in the preheated oven until it is golden brown on top and a toothpick inserted into the center comes out clean, indicating that the cake has set. The cake should have a firm yet springy texture when pressed lightly.
7. Once baked, remove the cake from the oven and allow it to cool slightly in the pan. While it is still warm, pour syrup generously over the cake, allowing it to soak in fully. The syrup should be absorbed into the cake, adding moisture and sweetness.
8. Let the cake cool completely before serving. This allows the flavors to meld and the syrup to fully integrate into the cake, resulting in a moist and flavorful dessert. Serve at room temperature for the best texture and taste.