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Japanese Syrup Cake

Serves 4 to 6 Dessert vegetarian, Desserts

Japanese Syrup Cake

Japanese Syrup Cake is a beloved dessert found on home tables across Japan. It's a comforting treat where semolina, sugar, and butter come together with eggs to create a rich, moist cake. The syrup soak adds a sweet finish, making each bite a delightful experience.

This cake reflects the way Japanese families enjoy their meals, with salt measured by intuition and butter used with a generous hand. It's a recipe passed down through generations, capturing the essence of family gatherings and shared moments around the table.

Ingredients

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

Method

  1. Begin by bringing 100 g of butter to room temperature. This ensures it will cream smoothly with the sugar, creating a light and airy batter. At the same time, take 3 eggs out of the refrigerator and let them come to room temperature, which will help them incorporate better into the batter.
  2. In a mixing bowl, combine the 150 g of sugar with the softened butter. Use a hand mixer or a wooden spoon to cream them together until the mixture is pale and fluffy. This step is crucial for creating a tender cake texture.
  3. Add the room temperature eggs to the butter and sugar mixture one at a time, beating well after each addition. This gradual incorporation helps maintain the airiness of the batter. The mixture should look smooth and slightly glossy.
  4. Gently fold in 200 g of semolina using a spatula. Mix until just combined, being careful not to overwork the batter as this can make the cake dense. The batter should be thick but spreadable.
  5. Preheat your oven to 180°C (356°F). Grease a 20 cm (8-inch) round cake pan with butter and line the bottom with parchment paper. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake the cake in the preheated oven. You'll know it's done when the top is golden brown and a toothpick inserted into the center comes out clean. The cake should also spring back slightly when touched.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This resting period allows the cake to firm up slightly, making it easier to handle.
  8. While the cake is still warm, pour the syrup generously over the top, allowing it to soak in. The syrup should be absorbed evenly, giving the cake a moist texture. Serve the cake at room temperature, allowing the flavors to meld and the syrup to fully integrate.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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