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Indian Syrup Cake 2

Serves 4 to 6 Dessert vegetarian, Desserts

Indian Syrup Cake 2

Indian Syrup Cake 2 is a beloved home-style dessert, often found gracing tables during intimate family gatherings and festive occasions. Rooted in the everyday kitchens of India, this cake reflects a tradition where ingredients are measured with instinctive precision and shared with generous hospitality. The recipe captures a familial essence, passed down through generations and cherished in its simplicity.

The cake boasts a tender crumb, richly soaked in a luscious syrup that permeates every bite, creating a delightful balance of sweet and buttery flavors. The semolina provides a subtle, nutty undertone, while the syrup brings a moist, melt-in-the-mouth texture that invites a second helping. It's a comfort dessert that resonates with warmth and tradition.

Ingredients

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

Method

  1. Start by taking 100 g of butter out of the refrigerator and letting it sit at room temperature until it softens. This will make it easier to cream with sugar later. Also, bring 3 eggs to room temperature to ensure they mix smoothly into the batter.
  2. In a large mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is light and fluffy. Use a hand mixer or a whisk for this step. The sugar should be fully dissolved, and the mixture should have a pale color.
  3. Gradually add the 3 room-temperature eggs to the butter and sugar mixture, one at a time, beating well after each addition. This ensures the eggs are fully incorporated and the batter remains smooth. If the mixture looks like it is curdling, add a tablespoon of the semolina to help stabilize it.
  4. Once the eggs are fully incorporated, gently fold in 200 g of semolina using a spatula. Mix until just combined, ensuring there are no lumps. The batter should be thick and smooth, with a consistency similar to that of a dense cake batter.
  5. Preheat your oven to 180°C (356°F). Grease a baking dish generously with butter to prevent sticking. Pour the batter into the prepared dish, spreading it evenly with a spatula.
  6. Bake the cake in the preheated oven until the top is golden brown and a skewer inserted into the center comes out clean. The cake should also start to pull away slightly from the edges of the dish, indicating it's done.
  7. While the cake is baking, prepare the syrup if not already done. Once the cake is out of the oven, let it cool slightly before pouring the syrup over it. The cake should be warm but not hot, allowing the syrup to soak in thoroughly without making the cake soggy.
  8. Allow the cake to absorb the syrup completely, which will take a few minutes. The cake should be moist and slightly sticky to the touch. Serve the Indian Syrup Cake 2 warm, as the flavors are best enjoyed at this temperature.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

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

Available soon on Amazon…

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