Persian Syrup Cake 2

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, making it easier to cream. Also, take 3 eggs out of the refrigerator to allow them to reach room temperature, which will help them incorporate more smoothly into the batter.
2. In a large mixing bowl, cream the softened butter with 150 g of sugar until the mixture becomes light and fluffy. This should take a few minutes of vigorous mixing with a wooden spoon or electric mixer, and you'll know it's ready when the color turns pale and the texture is airy.
3. Add the room-temperature eggs one at a time to the butter and sugar mixture, beating well after each addition. This ensures that the eggs are fully incorporated and the batter remains smooth. If the mixture looks slightly curdled, continue to beat until it becomes homogeneous.
4. Gradually add 200 g of semolina to the mixture, folding it in gently with a spatula. The batter will thicken and become slightly grainy due to the semolina, which is normal. Ensure there are no lumps, and the semolina is evenly distributed throughout the batter.
5. Preheat your oven to 180°C (350°F) and grease a baking dish or cake pan with butter. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean, indicating that the cake is cooked through.
6. While the cake is baking, prepare the syrup if it is not already made. The syrup should be warm but not boiling when you pour it over the cake. This allows the cake to absorb the syrup more effectively.
7. Once the cake is baked, remove it from the oven and immediately pour the warm syrup over the hot cake. The cake should soak up the syrup quickly, becoming moist and fragrant. Allow the cake to cool slightly before serving, as this will help the flavors meld together beautifully.