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Indonesian Syrup Cake

Serves 4 to 6 Dessert vegetarian, Desserts

Indonesian Syrup Cake

Indonesian Syrup Cake is a cherished treat found in homes across the archipelago. It’s the kind of cake that is lovingly prepared for special family gatherings or festive occasions, showcasing the warmth and generosity inherent in Indonesian hospitality. This home-style version reflects the traditional approach—where ingredients are measured with care, and the emphasis is on flavor and texture rather than precise measurements.

The cake offers a delightful balance of sweetness and richness, with semolina providing a subtle grainy texture that complements the buttery, moist crumb. The syrup, soaking into every bite, enhances the cake's sweetness and ensures each slice melts in your mouth. It's a simple pleasure that resonates with the essence of Indonesian home cooking.

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 the sugar later. Also, take 3 eggs out of the refrigerator and allow them to come to room temperature. This helps the eggs mix more smoothly into the batter, creating a uniform texture.
  2. In a large mixing bowl, cream together 150 g of sugar and the softened butter until the mixture is light and fluffy. Use a hand mixer or a wooden spoon for this step. The mixture should turn pale and increase in volume, indicating that enough air has been incorporated.
  3. Add the room temperature eggs one at a time to the creamed mixture, beating well after each addition. This gradual incorporation helps maintain the batter's smoothness and prevents it from curdling. The batter should be smooth and slightly glossy after all the eggs are added.
  4. Gently fold in 200 g of semolina into the egg and butter mixture using a spatula. Mix until just combined, ensuring there are no dry patches of semolina. The batter should be thick but pourable, with a slightly grainy texture from the semolina.
  5. Preheat your oven to 180°C (350°F). Grease a baking dish or cake pan generously with butter to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.
  6. Bake the cake in the preheated oven until the top is golden brown and a skewer inserted into the center comes out clean. This usually takes about 25-30 minutes, but check for the golden color and the clean skewer as your cue.
  7. While the cake is baking, prepare the syrup by gently heating your chosen syrup until warm but not boiling. This will make it easier to soak into the cake.
  8. Once the cake is done, remove it from the oven and immediately pour the warm syrup evenly over the top. Allow the cake to soak up the syrup and cool slightly in the pan. The cake should be moist and slightly sticky to the touch, with a rich, sweet aroma.
  9. Serve the Indonesian Syrup Cake warm or at room temperature. The texture should be soft and moist, with the syrup adding a luscious sweetness. Enjoy it as a delightful dessert or a sweet treat with tea.
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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