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Middle EasternAuthentic Cuisine

Middle Eastern Syrup Cake

Serves 4 to 6 Dessert vegetarian, Desserts

Middle Eastern Syrup Cake

Middle Eastern Syrup Cake is a cherished home-cooked dessert, often found gracing the tables of family gatherings and celebrations. Passed down through generations, it embodies the essence of Middle Eastern cooking with its emphasis on taste and texture over precision. The recipe remains flexible and instinctive, with salt and fat adjusted by intuition rather than measurement, capturing the spirit of home cooks who prioritize flavor and sharing over formality.

The cake emerges delightfully moist, thanks to a generous soak of syrup that infuses every bite with sweetness. The semolina offers a pleasingly coarse texture, while the buttery richness and tender crumb create a harmonious balance. This dessert invites you to savor its layers of flavor, making it a beloved addition to any convivial meal.

Ingredients

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

Method

  1. Start by bringing 100 g of butter to room temperature. This will ensure it creams smoothly with the sugar, creating a light and airy batter. At the same time, take out 3 eggs from the fridge and let them sit at room temperature. This helps them incorporate better into the batter, preventing it from curdling.
  2. In a large mixing bowl, cream together the 150 g sugar and softened butter using a wooden spoon or an electric mixer until the mixture is pale and fluffy. This process incorporates air, which is essential for a light cake texture. Gradually add the eggs, one at a time, beating well after each addition to maintain a smooth consistency.
  3. Gently fold in 200 g of semolina into the egg mixture using a spatula. Mix until just combined, being careful not to overwork the batter. The semolina will give the cake its characteristic texture, so ensure it is evenly distributed.
  4. Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) round cake pan with butter, ensuring the sides and bottom are well-coated to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula.
  5. Bake the cake in the preheated oven for about 30-35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cake should have a slight spring to the touch, indicating it is cooked through.
  6. While the cake is baking, prepare the syrup by gently heating it in a small saucepan until it is warm but not boiling. This will make it easier for the cake to absorb the syrup when poured over.
  7. Once the cake is out of the oven, let it cool in the pan for about 10 minutes. Then, using a skewer, poke holes all over the surface of the cake. Slowly pour the warm syrup over the cake, allowing it to soak in completely. The syrup should be absorbed evenly, leaving the cake moist and fragrant.
  8. Allow the cake to cool to room temperature before serving. This ensures the syrup is fully absorbed and the flavors meld together. Serve the Middle Eastern Syrup Cake with a sprinkle of nuts or a dusting of sugar, if desired, and enjoy it with family and friends.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

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