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Indonesian Syrup Cake 2

Serves 4 to 6 Dessert vegetarian, Desserts

Indonesian Syrup Cake 2

Indonesian Syrup Cake 2 is a beloved home-style dessert that captures the essence of family kitchens across Indonesia. This cake is typically prepared for special occasions, yet its simplicity allows it to grace everyday tables as well. Hand-measured salt and generous use of butter reflect the intuitive cooking style of Indonesian home cooks, bringing warmth and comfort to gatherings big and small.

Rich in texture, this cake delivers a delightful balance of sweetness and buttery depth, with semolina providing a subtle grainy bite. The syrup soak infuses each slice with a luscious, moist finish, making it a perfect indulgence at the end of a meal. Enjoy it as the centerpiece of an informal feast or a cozy family dessert.

Ingredients

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

Method

  1. Begin by bringing 100 g of butter to room temperature. This will make it easier to cream with sugar and ensure a smooth batter. Also, take 3 eggs out of the refrigerator and allow them to reach room temperature. This helps them incorporate better into the batter, resulting in a more even texture.
  2. In a mixing bowl, cream 150 g of sugar with the softened butter until the mixture becomes light and fluffy. Use a hand mixer or a wooden spoon for this step. The mixture should be pale in color and have a smooth, creamy consistency. This process helps to incorporate air, which will contribute to the cake's rise.
  3. Add the room temperature eggs to the creamed butter and sugar, one at a time. Beat well after each addition to ensure the eggs are fully incorporated. The mixture might look slightly curdled at first, but it will smooth out as you continue to mix.
  4. Gradually fold in 200 g of semolina into the egg mixture. Use a spatula to gently combine the ingredients, taking care not to overmix. The batter should be thick and slightly grainy due to the semolina, which will provide a unique texture to the cake.
  5. Preheat your oven to 180°C (350°F) and prepare a baking pan by greasing it with butter. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven until the cake is golden brown on top and a skewer inserted into the center comes out clean, indicating that the cake is fully cooked.
  6. Once baked, remove the cake from the oven and allow it to cool slightly in the pan. While still warm, pour the syrup generously over the cake. The cake should absorb the syrup, becoming moist and flavorful. Let it sit for a few minutes to allow the syrup to fully soak in.
  7. After the syrup has been absorbed, transfer the cake to a serving plate. The cake should be moist and slightly sticky from the syrup, with a rich, buttery aroma. Serve the cake at room temperature, allowing the flavors to meld together beautifully.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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