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Peruvian Syrup Cake 2

Serves 4 to 6 Dessert vegetarian, Desserts

Peruvian Syrup Cake 2

Peruvian Syrup Cake 2 is a sweet indulgence that finds its place on home tables across Peru. Crafted with semolina, sugar, butter, and eggs, it's a cake that speaks to the heart of traditional home cooking. Each ingredient is measured with a practiced hand, ensuring the right balance of flavors.

This cake is known for its rich, buttery texture and the sweetness of the syrup that soaks through every bite. It's a dish meant for sharing, embodying the warmth and hospitality of a Peruvian family meal. The syrup adds a luscious finish, making each slice a moist and satisfying treat.

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 helps the ingredients blend more smoothly, ensuring a consistent batter texture. Meanwhile, measure out 200 g of semolina and 150 g of sugar, setting them aside for later use.
  2. In a medium saucepan, melt the 100 g of butter over low heat. Once melted, add the 150 g of sugar and stir continuously until the sugar dissolves completely and the mixture becomes smooth. This creates a rich base for the cake, so ensure there are no sugar granules left.
  3. Remove the saucepan from the heat and allow it to cool slightly. Crack the 3 room-temperature eggs into a separate bowl and beat them lightly. Gradually add the beaten eggs to the cooled butter and sugar mixture, stirring constantly to prevent the eggs from cooking prematurely.
  4. Once the eggs are fully incorporated, slowly add the 200 g of semolina to the mixture, stirring continuously to avoid lumps. The batter should be thick but smooth, with a consistency that allows it to pour slowly off a spoon.
  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 preheated oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, indicating that the cake has set. This should result in a firm yet moist texture.
  7. Once baked, remove the cake from the oven and allow it to cool slightly in the dish. While still warm, pour syrup generously over the top, allowing it to soak into the cake. The syrup should be absorbed, leaving the cake moist and flavorful.
  8. Serve the Peruvian Syrup Cake warm, allowing the syrup to infuse each slice with its rich sweetness. This cake is best enjoyed fresh, with its soft texture and sweet, buttery flavor perfect for sharing.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

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