West African Syrup Cake

Ingredients

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

Method

1. Begin by taking 3 eggs and 100 g of butter out of the refrigerator. Allow them to come to room temperature. This helps the butter mix smoothly with other ingredients and ensures the eggs incorporate well into the batter, resulting in a more uniform cake texture.
2. In a large mixing bowl, combine 200 g of semolina and 150 g of sugar. Use a whisk to blend these dry ingredients thoroughly. This ensures that the sugar is evenly distributed throughout the semolina, which will help the cake bake evenly.
3. Add the room temperature butter to the semolina-sugar mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for creating a tender crumb in the final cake.
4. Crack the 3 room temperature eggs into the mixture. Use a wooden spoon or spatula to gently fold the eggs into the batter until fully incorporated. The batter should be smooth and slightly thick, indicating that the eggs are evenly mixed.
5. Preheat your oven to 180°C (350°F). Grease a medium-sized baking pan with butter or oil to prevent the cake from sticking. Pour the batter into the prepared pan, spreading it evenly with a spatula to ensure even baking.
6. Place the pan in the preheated oven and bake until the cake is golden brown on top and a toothpick inserted into the center comes out clean. This usually means the cake is cooked through and has set properly.
7. Once baked, remove the cake from the oven and allow it to cool slightly in the pan. While still warm, pour the syrup generously over the cake, allowing it to soak in. The cake should absorb the syrup fully, becoming moist and flavorful.
8. Let the cake cool completely before serving. This allows the syrup to fully integrate into the cake, enhancing its texture and flavor. Serve at room temperature, ideally with a sprinkle of nuts or an extra drizzle of syrup if desired.