Middle Eastern Syrup Cake 2

Ingredients

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

Method

1. Begin by taking 3 eggs and 100 g of butter out of the refrigerator to bring them to room temperature. This ensures that the butter will cream smoothly and the eggs will incorporate evenly into the batter, creating a light and airy texture in the cake.
2. In a mixing bowl, combine 200 g of semolina and 150 g of sugar. Stir them together thoroughly, ensuring the sugar is evenly distributed throughout the semolina. This step is crucial for achieving a uniform sweetness and texture in the final cake.
3. Melt the 100 g of butter gently in a small saucepan over low heat until completely liquefied. Allow it to cool slightly, then add it to the semolina mixture. Stir until the semolina is fully coated with the butter, resulting in a crumbly, sandy texture.
4. Crack the 3 eggs into a separate bowl and beat them lightly. Gradually add the beaten eggs to the semolina mixture, stirring continuously. The batter should become smooth and slightly thick, with no visible lumps of semolina.
5. Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish, spreading it evenly with a spatula. Place the dish in the oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
6. While the cake is baking, prepare the syrup by gently heating your preferred syrup in a small saucepan until warm. Once the cake is done, remove it from the oven and immediately pour the warm syrup over the top, allowing it to soak in completely. The cake should absorb the syrup, becoming moist and fragrant.
7. Allow the cake to cool slightly in the pan, letting the syrup fully integrate into the cake. Serve the Middle Eastern Syrup Cake 2 warm, ideally with a garnish of nuts or a dusting of sugar if desired, to enhance its traditional flavors and presentation.