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FilipinoAuthentic Cuisine

Filipino Sweet Syrup Cake

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Filipino Sweet Syrup Cake

Filipino Sweet Syrup Cake, known for gracing family tables with its simple yet indulgent charm, is a beloved treat that speaks to the heart of home cooking. This cake finds its place in the everyday rhythm of life, often appearing during merienda, the cherished afternoon snack time. It's a dish that doesn't demand a special occasion, just the comfort of familiar faces around the table.

When you take a bite, the cake yields a tender crumb, enriched by the buttery depth that generously envelops each slice. The syrup, a sweet cascade, soaks into the cake, adding moisture and a subtle caramel note that lingers. It's a humble yet satisfying dessert, best enjoyed when shared, allowing each person to savor its comforting flavors.

Ingredients

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

Method

  1. Start by bringing the eggs and butter to room temperature. This ensures that they incorporate smoothly into the batter, creating a uniform texture. Leave them out on the counter for about 30 minutes before you begin.
  2. In a large mixing bowl, cream together 100 g of softened butter and 150 g of sugar until the mixture is light and fluffy. Use a hand mixer or a sturdy wooden spoon. This step is crucial for incorporating air into the batter, which helps the cake rise.
  3. Add the 3 eggs, one at a time, to the butter and sugar mixture. Beat well after each addition until the eggs are fully integrated. This gradual addition helps maintain the emulsion and prevents the batter from curdling.
  4. Gently fold in 200 g of flour using a spatula or a wooden spoon. Mix just until the flour is incorporated and the batter is smooth. Overmixing can lead to a dense cake, so stop as soon as the flour is no longer visible.
  5. Preheat your oven to 350°F (175°C) and prepare a cake pan by greasing it with butter. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  6. While the cake is baking, prepare the syrup by gently heating your chosen syrup in a small saucepan until warm. Do not let it boil; just heat it enough to become fluid and easy to pour.
  7. Once the cake is out of the oven, allow it to cool slightly in the pan for about 10 minutes. Then, carefully remove it from the pan and place it on a wire rack.
  8. While the cake is still warm, generously drizzle the warm syrup over the top, allowing it to soak in. The cake should absorb the syrup, becoming moist and flavorful. Serve the cake at room temperature, perfect for sharing around the table.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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