Home Cook Together. Celebrate Life.

KoreanAuthentic Cuisine

Korean Syrup Cake 2

Serves 4 to 6 Dessert vegetarian, Desserts

Korean Syrup Cake 2

Korean Syrup Cake 2 is a beloved staple of home cooking, where the art of creating it is passed down through generations. This version captures the essence of a Korean family gathering, with each ingredient measured not by precision but by instinct and tradition. It's the kind of dish that appears on tables during informal get-togethers, where the focus is on sharing food and stories rather than on ceremony.

The cake itself is a delightful balance of richness and sweetness. The semolina lends a tender crumb, while the buttery aroma envelops each bite. Soaked in syrup, it becomes both moist and luscious, offering a satisfying contrast to the cake's delicate texture. It's best enjoyed in the company of those who appreciate the simple pleasures of a well-made 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 the sugar later. Also, take 3 eggs out of the refrigerator and let them come to room temperature, which helps them incorporate more 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 stand mixer for this step. The mixture should appear pale and creamy, indicating that the sugar has dissolved well into the butter.
  3. Add the room temperature eggs to the butter-sugar mixture one at a time, mixing well after each addition. This gradual incorporation prevents the batter from curdling, ensuring a smooth texture. The batter should be homogenous and slightly thickened.
  4. Gently fold in 200 g of semolina into the egg mixture using a spatula. Do this in batches to avoid deflating the batter. The mixture should be well combined and have a slightly grainy texture from the semolina.
  5. Preheat your oven to 180°C (350°F). Grease a baking pan with butter to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
  6. Place the pan in the preheated oven and bake until the cake is golden brown on top and a skewer inserted into the center comes out clean. The cake should have a firm texture and a slight spring when touched lightly on top.
  7. Once baked, remove the cake from the oven and let it cool slightly in the pan. While still warm, pour syrup generously over the cake, allowing it to soak in. The syrup should be absorbed, leaving the cake moist and flavorful.
  8. Serve the Korean Syrup Cake 2 warm or at room temperature. The cake should be moist from the syrup with a tender crumb, perfect for sharing at the table.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

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

Available soon on Amazon…

Explore Korean cuisine