West African Syrup Cake 2

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 mixes smoothly with the other ingredients, creating a uniform batter. At the same time, take 3 eggs out of the refrigerator and allow them to come to room temperature. This helps the eggs incorporate better, resulting in a lighter cake.
2. In a large mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is light and fluffy. Use a wooden spoon or an electric mixer on a low setting. The sugar should dissolve into the butter, creating a pale and creamy mixture. This step is crucial for the cake's texture.
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 become smooth and slightly thickened.
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 the moisture, resulting in a thick, cohesive batter. Ensure there are no lumps for an even bake.
5. Preheat your oven to 180°C (350°F). Grease a baking pan with butter to prevent sticking. Pour the batter into the prepared pan, spreading it evenly with the back of a spoon. The batter should sit evenly in the pan, ready for baking.
6. Place the pan in the preheated oven and bake until the cake is golden brown and a skewer inserted into the center comes out clean. The cake should have a firm top and a slight spring when pressed gently. This indicates that the cake is fully cooked.
7. Once baked, remove the cake from the oven and allow it to cool slightly in the pan. While still warm, pour syrup generously over the cake, allowing it to soak in. The cake should absorb the syrup, becoming moist and flavorful. Serve warm or at room temperature, perfect for sharing.