Lebanese Syrup Cake

Ingredients

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

Method

1. Begin by bringing 100 g of butter to room temperature so it softens. This will allow it to cream smoothly with the sugar, creating a light and airy texture for the cake. Also, ensure that the 3 eggs are at room temperature; this helps them incorporate better into the batter, leading to a more uniform cake texture.
2. In a large mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is pale and fluffy. Use a hand mixer or a stand mixer on medium speed for this process. The sugar should be fully dissolved, and the mixture should appear light in color, indicating that enough air has been incorporated.
3. Add the 3 room-temperature eggs to the butter and sugar mixture, one at a time, beating well after each addition. This gradual incorporation helps maintain the emulsion and prevents the batter from curdling. The mixture should be smooth and glossy after all the eggs are added.
4. Gradually fold in 200 g of semolina into the egg mixture using a spatula. Be gentle to avoid deflating the batter. The semolina should be fully incorporated, and the batter should have a thick, yet pourable consistency.
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 the spatula to ensure even baking.
6. Bake the cake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should have a firm texture and should spring back slightly when pressed gently in the center.
7. Once baked, remove the cake from the oven and immediately pour the syrup over it while it is still hot. The syrup should be absorbed completely, leaving the cake moist but not soggy. Allow the cake to cool to room temperature before serving, so the flavors meld together beautifully.