Lebanese Syrup Cake 2

Ingredients

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

Method

1. Begin by bringing the 100 g of butter to room temperature. This will make it easier to cream with the sugar later. Also, take the 3 eggs out of the refrigerator and let them sit at room temperature. This helps them incorporate better into the batter, ensuring a smooth texture.
2. In a large mixing bowl, cream together the 150 g of sugar and the softened butter until the mixture is light and fluffy. Use a wooden spoon or an electric mixer on a low setting. This step is crucial as it incorporates air into the batter, which will help the cake rise.
3. Add the room temperature eggs one at a time into the butter and sugar mixture, beating well after each addition. This gradual incorporation helps to maintain the emulsion and prevents the batter from curdling.
4. Gently fold in the 200 g of semolina into the mixture using a spatula. Be careful not to overmix; you want to combine just until the semolina is evenly distributed. The batter should be thick and slightly grainy due to the semolina.
5. Preheat your oven to 180°C (350°F). Grease a baking dish generously with butter to prevent sticking. Pour the batter into the prepared dish, smoothing the top with a spatula to ensure even baking.
6. Place the dish in the oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake should have a firm top with a slight spring when pressed gently.
7. Once baked, remove the cake from the oven and allow it to cool slightly in the pan. While it is still warm, pour the syrup evenly over the cake, allowing it to soak in. The syrup should be absorbed fully, leaving the cake moist and fragrant.
8. Serve the Lebanese Syrup Cake at room temperature, allowing the flavors to meld. This cake is best enjoyed with family and friends, embodying the spirit of Lebanese home cooking.