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Thai Syrup Cake 2

Serves 4 to 6 Dessert vegetarian, Desserts

Thai Syrup Cake 2

Thai Syrup Cake 2 is a beloved staple in Thai households, crafted with the instinctive touch of home cooks who judge salt by feel and embrace the richness of butter. This version captures the essence of everyday Thai cooking, where recipes are passed down through generations, and each family adds its own touch. The cake is traditionally prepared for casual gatherings, bringing warmth and a touch of sweetness to the table.

The cake itself is a delightful blend of semolina and sugar, creating a tender crumb that is both soft and satisfying. Generous amounts of butter provide richness, while a soak in syrup ensures each bite is moist and indulgent. The subtle sweetness of the syrup perfectly complements the buttery base, offering a comforting and familiar taste that invites shared enjoyment.

Ingredients

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

Method

  1. Begin by allowing 100 g of butter to soften at room temperature. This will make it easier to cream with the sugar, ensuring a smooth batter. Also, bring 3 eggs to room temperature; this helps them incorporate better into the mixture, resulting in a more cohesive cake texture.
  2. In a large mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is light and fluffy. This should take a few minutes of vigorous mixing with a wooden spoon or an electric mixer. The sugar should be well-dissolved, and the mixture should appear pale in color.
  3. Add the room-temperature eggs one at a time to the creamed butter and sugar, mixing well after each addition. This gradual incorporation helps maintain the emulsion and prevents the batter from splitting. The mixture should be smooth and slightly thickened once all the eggs are added.
  4. Gradually fold in 200 g of semolina into the egg mixture using a spatula. Do this gently to avoid deflating the batter. The semolina will absorb moisture and swell slightly, giving the cake its characteristic texture.
  5. Preheat your oven to 180°C (356°F). Grease a baking dish or cake pan with butter to prevent sticking. Pour the batter into the prepared pan, spreading it evenly with a spatula. The batter should settle into a smooth, even layer.
  6. Bake the cake in the preheated oven until the top is golden brown and a skewer inserted into the center comes out clean. This should take about 25-30 minutes, but rely on the visual cue of the golden top and the clean skewer for doneness.
  7. While the cake is baking, prepare the syrup if it's not already done. The syrup should be warm but not boiling when you pour it over the cake. This ensures it soaks in properly, infusing the cake with moisture and sweetness.
  8. Once the cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the top. Allow the cake to absorb the syrup completely before serving. The cake should be moist and slightly sticky to the touch, with a rich, sweet aroma.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

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

Available soon on Amazon…

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