Thai Syrup Cake

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 soften at room temperature. This will make it easier to cream with sugar later. Also, ensure the 3 eggs are at room temperature, which helps them incorporate more smoothly into the batter.
2. In a mixing bowl, cream the softened butter with 150 g of sugar using a wooden spoon or hand mixer until the mixture is light and fluffy. This process incorporates air, which is essential for a tender cake texture.
3. Add the 3 room-temperature eggs to the butter-sugar mixture one at a time, beating well after each addition. This gradual incorporation helps maintain the emulsion and prevents the batter from curdling.
4. Gently fold in 200 g of semolina into the mixture using a spatula. Stir until the semolina is fully combined, ensuring there are no dry patches. The batter should be smooth and slightly thick.
5. Preheat your oven to 180°C (350°F) and grease a baking dish with butter. Pour the batter into the prepared dish, spreading it evenly. Bake in the preheated oven until the cake is golden brown on top and a toothpick inserted into the center comes out clean, indicating the cake is set.
6. While the cake bakes, prepare the syrup if not already done. The syrup should be warm but not hot when used, as this allows it to soak into the cake without making it soggy.
7. Once the cake is baked, remove it from the oven and let it cool slightly in the pan. While still warm, pour the prepared syrup evenly over the cake, allowing it to soak in completely. The cake should absorb the syrup and become moist and flavorful.
8. Serve the Thai Syrup Cake at room temperature, allowing the flavors to meld and the texture to set fully. This cake is perfect for sharing, embodying the communal spirit of Thai home cooking.