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Peruvian Syrup Cake

Serves 4 to 6 Dessert vegetarian, Desserts

Peruvian Syrup Cake

Peruvian Syrup Cake is a beloved staple at home tables across Peru, bringing warmth and comfort to any gathering. This cake is woven into the everyday fabric of Peruvian home cooking, where recipes are passed down with the intuitive touch of a seasoned cook. Salt is measured by instinct, butter is never spared, and the cake is always intended for sharing, embodying the generous spirit of communal meals.

This cake offers a luscious, moist crumb thanks to semolina, and each bite is sweetened perfectly by a soaking syrup that seeps into every crevice. The richness of butter and the lightness of eggs create a balance of textures that is both tender and indulgent. It's a dessert that feels like an affectionate embrace, best enjoyed in the company of others.

Ingredients

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

Method

  1. Begin by taking 100 g of butter out of the refrigerator and allowing it to reach room temperature. This will make it easier to cream with the sugar later. Also, bring 3 eggs to room temperature by leaving them out for about 30 minutes. This helps them incorporate more smoothly into the batter, creating a more uniform texture.
  2. In a large mixing bowl, cream together the 100 g of softened butter and 150 g of sugar using a wooden spoon or an electric mixer on low speed. Continue until the mixture is light and fluffy, which indicates that the sugar has been well incorporated and the butter has aerated. This step is crucial for the cake's texture.
  3. Add the 3 room-temperature eggs to the creamed butter and sugar, one at a time, mixing well after each addition. This gradual incorporation helps maintain the emulsion and prevents the batter from curdling. The mixture should be smooth and slightly thickened after all the eggs are added.
  4. Gradually fold in 200 g of semolina into the egg and butter mixture using a spatula. Do this gently to avoid deflating the batter. The semolina will absorb moisture and swell, contributing to the cake's unique texture. Ensure there are no lumps and the batter is well combined.
  5. Preheat your oven to 180°C (350°F). Grease a baking pan with butter, then pour the batter into the pan, smoothing the top with a spatula. Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked and set.
  6. While the cake bakes, prepare the syrup by heating it gently in a saucepan until warm. Do not boil. Once the cake is out of the oven, allow it to cool slightly before pouring the warm syrup evenly over the top. The cake will absorb the syrup, becoming moist and flavorful.
  7. Let the cake sit for at least 30 minutes to fully absorb the syrup and develop its rich flavor. Serve the Peruvian Syrup Cake at room temperature, allowing its moist texture and sweet aroma to shine. This cake is perfect for sharing, embodying the communal spirit of Peruvian home cooking.
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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