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Vietnamese Syrup Cake 2

Serves 4 to 6 Dessert vegetarian, Desserts

Vietnamese Syrup Cake 2

Vietnamese Syrup Cake 2 hails from the heart of Vietnamese home cooking, where generous portions and intuitive seasoning reign supreme. This cake is a staple at casual family gatherings, embodying the spirit of shared meals that come together with little more than a well-stocked pantry and a practiced hand. This version captures the essence of familial warmth, passed down through generations and adapted to modern tastes.

The cake itself is a tender marvel, its semolina base lending a gentle crumb that soaks up the rich butter and syrup. Each bite offers a sweet embrace, as the sugar and butter meld into a harmonious richness, balanced by the subtle eggy foundation. It's a dish that invites you to linger, savoring both its sweetness and the memories it evokes.

Ingredients

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

Method

  1. Begin by bringing 100 g of butter to room temperature. This will ensure it creams smoothly with the sugar. At the same time, take 3 eggs out of the refrigerator and let them reach room temperature. This helps them incorporate better into the batter, resulting in a smoother cake texture.
  2. In a large mixing bowl, cream the 150 g of sugar with the softened butter until the mixture is light and fluffy. Use a hand mixer or a wooden spoon for this step. The mixture should turn pale in color and increase in volume, indicating that enough air has been incorporated.
  3. Add the room temperature eggs to the butter and sugar mixture one at a time, beating 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.
  4. Gradually fold in 200 g of semolina into the batter using a spatula. Mix gently to avoid deflating the air you've incorporated. The batter will be thick and slightly grainy due to the semolina, but ensure there are no lumps.
  5. Pour the batter into a greased baking pan, spreading it evenly. Use a spatula to smooth the top. Bake in a preheated oven at 180°C (350°F) until the cake is golden brown on top and a skewer inserted into the center comes out clean. The cake should have a firm, yet springy texture.
  6. While the cake is baking, prepare the syrup. This step involves gently heating your chosen syrup until it is warm but not boiling. The syrup should be thin enough to soak into the cake but not so hot that it evaporates.
  7. Once the cake is baked, remove it from the oven and let it cool slightly in the pan for about 10 minutes. This cooling period allows the cake to set a bit more, making it easier to handle.
  8. Pour the warm syrup evenly over the slightly cooled cake while it is still in the pan. Allow the cake to soak up the syrup completely. The cake should appear moist and glossy, with the syrup fully absorbed, indicating it is ready to serve.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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