Vietnamese Syrup Cake

Ingredients

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

Method

1. Start 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 the sugar later. At the same time, bring 3 eggs to room temperature by leaving them out on the counter. This helps them incorporate more smoothly into the batter.
2. In a mixing bowl, combine the softened butter with 150 g of sugar. Use a hand mixer or a sturdy whisk to cream them together until the mixture is light and fluffy. This process incorporates air, which is essential for the cake's texture.
3. Add the room-temperature eggs to the butter and sugar mixture, one at a time. Beat each egg thoroughly into the mixture before adding the next. This ensures a smooth batter and prevents the mixture from curdling.
4. Gradually fold in 200 g of semolina into the egg mixture using a spatula. Mix gently to avoid overworking the batter, which could make the cake dense. The batter should be smooth but thick, with no visible dry semolina.
5. Preheat your oven to 180°C (350°F). Grease a baking dish with butter, ensuring all sides are coated to prevent sticking. Pour the batter into the dish, smoothing the top with a spatula for 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. This should take about 25-30 minutes, but watch for the golden color and firm texture as your cue.
7. Once baked, remove the cake from the oven and let it cool slightly in the pan. While still warm, pour syrup generously over the top, allowing it to soak into the cake. The cake should absorb the syrup and become moist and fragrant.
8. Let the cake cool completely to room temperature, allowing the syrup to fully integrate and enhance the flavors. Cut into squares and serve, ideally with a cup of tea or coffee for a delightful Vietnamese home-style dessert experience.