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Filipino Syrup Cake 2

Serves 4 to 6 Dessert vegetarian, Desserts

Filipino Syrup Cake 2

Filipino Syrup Cake 2 finds its roots in the everyday kitchens of the Philippines, where home cooks rely on instinct and a generous hand with ingredients to create comfort on a plate. This cake is a staple at home gatherings, where the emphasis is on sharing and savoring. It’s a recipe written down from memory, capturing the essence of how Filipino families truly enjoy their meals together.

The cake should be a delightful contrast of textures, with the semolina providing a subtle graininess, beautifully balanced by the rich, buttery crumb. A soaking of syrup elevates its sweetness, ensuring each bite is moist and indulgent. This is a cake that speaks of warmth and generosity, best enjoyed alongside the chatter and laughter of a shared table.

Ingredients

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

Method

  1. Begin by bringing 100 g of butter to room temperature. This will ensure it creams smoothly with the sugar, creating a light and airy batter. At the same time, take 3 eggs out of the refrigerator to allow them to reach room temperature, which helps in achieving a more stable emulsion when mixed.
  2. In a mixing bowl, combine the 150 g of sugar with the softened butter. Use a wooden spoon or an electric mixer to cream them together until the mixture is pale and fluffy. This process incorporates air into the batter, which is crucial for the cake's texture.
  3. Add the room temperature eggs to the creamed butter and sugar, one at a time. Beat well after each addition until fully incorporated. This gradual addition helps maintain the emulsion and prevents the batter from curdling.
  4. Gradually fold in 200 g of semolina into the wet mixture using a spatula. Mix until just combined, ensuring there are no visible streaks of semolina. The batter will be thick but should be smooth and homogenous.
  5. Preheat your oven to 180°C (350°F). Grease a baking pan with butter, then pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven until the cake is golden brown and a skewer inserted into the center comes out clean, indicating the cake is set.
  6. Once baked, remove the cake from the oven and allow it to cool slightly in the pan. While still warm, pour syrup generously over the cake, ensuring it soaks evenly. The cake will absorb the syrup, becoming moist and flavorful.
  7. Allow the cake to cool completely before serving. This resting period lets the syrup fully integrate into the cake, enhancing its texture and taste. Serve at room temperature, ideally with a cup of tea or coffee, and enjoy the rich, syrupy delight.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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