Filipino Syrup Cake

Ingredients

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

Method

1. Begin by taking 3 eggs and 100 g of butter out of the refrigerator to allow them to reach room temperature. This will ensure that the eggs mix smoothly and the butter creams well, creating a uniform batter. While waiting, preheat your oven to 180°C (350°F) to ensure it's ready for baking later.
2. In a large mixing bowl, combine 200 g of semolina and 150 g of sugar. Mix them thoroughly with a whisk or a wooden spoon to ensure the sugar is evenly distributed throughout the semolina. This step is crucial for a consistent texture in the cake.
3. Once the butter has softened, add it to the semolina and sugar mixture. Use a hand mixer or a stand mixer to cream the butter with the dry ingredients until the mixture becomes light and fluffy. This process incorporates air, which helps the cake rise and gives it a tender crumb.
4. Crack the 3 eggs into a separate bowl and beat them lightly with a fork. Gradually add the beaten eggs to the creamed mixture, mixing continuously until fully incorporated. The batter should become smooth and slightly thick, indicating that the ingredients are well combined.
5. Pour the batter into a greased baking pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for about 25-30 minutes, or until the top turns a golden brown and a toothpick inserted into the center comes out clean. This color and texture indicate that the cake is properly baked.
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 fully. The syrup will add moisture and sweetness, enhancing the cake's flavor.
7. Let the cake sit for a few more minutes to absorb the syrup completely. Once the cake has cooled to room temperature, cut it into squares and serve. The cake should be moist and fragrant, with a rich, buttery flavor complemented by the sweetness of the syrup.