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CaribbeanAuthentic Cuisine

Caribbean Sweet Syrup Cake

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Caribbean Sweet Syrup Cake

Caribbean Sweet Syrup Cake captures the essence of home-style cooking across the islands, where culinary traditions are passed down through generations by taste and touch rather than measurements. Originating from the kitchens of family cooks who know just how much salt to sprinkle and how much butter to lavish, this cake finds its place at the center of the table, ready for sharing and savoring.

Expect a moist crumb that melts on the tongue, enriched by generous amounts of sugar and butter. The cake is drenched in syrup, making each bite a sweet indulgence. It’s a simple yet satisfying treat that embodies the warmth of Caribbean hospitality.

Ingredients

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

Method

  1. Begin by taking 100 g of butter and 3 eggs out of the refrigerator. Allow them to come to room temperature. This ensures that the butter is soft enough to cream easily and the eggs mix smoothly into the batter, creating a uniform texture.
  2. In a large mixing bowl, cream the softened butter with 150 g of sugar using a wooden spoon or an electric mixer. Beat until the mixture becomes pale and fluffy, which indicates that the sugar has been well incorporated and air has been added for a light cake.
  3. Add the room temperature eggs to the creamed butter and sugar, one at a time. Mix well after each addition until fully combined. This gradual incorporation helps maintain the emulsion and prevents the batter from curdling.
  4. Sift 200 g of flour into the wet mixture, folding it in gently with a spatula. Use a light hand to avoid deflating the batter. The goal is to achieve a smooth, lump-free mixture that holds together well without being overworked.
  5. Preheat your oven to 180°C (350°F). Grease a cake pan generously with butter, then pour the batter into the prepared pan, spreading it evenly with a spatula. The batter should fill the pan about halfway, allowing room for the cake to rise.
  6. Place the cake pan in the preheated oven and bake until the cake is golden brown and a skewer inserted into the center comes out clean. This should result in a firm, yet springy texture when pressed lightly with a fingertip.
  7. Once baked, remove the cake from the oven and let it cool slightly in the pan. While the cake is still warm, pour the syrup over it, allowing it to soak in completely. The cake should absorb the syrup without becoming soggy, resulting in a moist and flavorful finish.
  8. Serve the Caribbean Sweet Syrup Cake at room temperature, allowing the flavors to meld and the syrup to fully infuse the cake. This dish is perfect for sharing, embodying the warmth and hospitality of Caribbean home cooking.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

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

Available soon on Amazon…

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