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Indonesian Sweet Syrup Cake 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Indonesian Sweet Syrup Cake 2

Indonesian Sweet Syrup Cake 2 is a cherished home-cooked delight, capturing the essence of everyday Indonesian dining. This recipe reflects the unhurried, intuitive approach of Indonesian family cooks who measure salt by touch and rely on a generous hand with butter. It's a staple at family gatherings, where the spirit of sharing elevates the humble cake to a centerpiece of the table.

The cake offers a tender crumb that soaks up the sweet syrup, creating a rich, buttery texture with a delicate sweetness. Each bite melts in the mouth, leaving a lingering note of indulgence. It's a comforting dessert that speaks to the heart, embodying the warmth and generosity of an Indonesian home kitchen.

Ingredients

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

Method

  1. Begin by bringing 3 eggs and 100 g of butter to room temperature. This ensures they mix smoothly into the batter, creating a uniform texture. Set them out on the counter for about 30 minutes before starting.
  2. In a mixing bowl, cream together the 100 g of softened butter and 150 g of sugar until the mixture is light and fluffy. Use a hand mixer or stand mixer on medium speed for this step. The mixture should become pale in color, indicating that the sugar has been well incorporated into the butter.
  3. Add the 3 room-temperature eggs to the butter and sugar mixture, one at a time. Beat well after each addition until fully combined. This gradual incorporation helps maintain the batter's smooth texture and prevents it from curdling.
  4. Sift 200 g of flour into the wet ingredients, folding it in gently with a spatula. This helps to avoid over-mixing, which can make the cake dense. The batter should be smooth and free of lumps, with a slightly thick consistency.
  5. Preheat your oven to 180°C (350°F) and prepare a cake pan by greasing it generously with butter. Pour the batter into the prepared pan, spreading it evenly with a spatula. This ensures even baking and a uniform rise.
  6. Bake the cake in the preheated oven until the top is golden brown and a skewer inserted into the center comes out clean. This should take about 25-30 minutes, depending on your oven. The cake should have a slight bounce when lightly pressed in the center.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This helps the cake firm up slightly, making it easier to handle.
  8. While the cake is still warm, pour the syrup over the top, allowing it to soak in completely. The syrup should be absorbed by the cake, adding moisture and sweetness. Serve the cake at room temperature, allowing the flavors to meld together perfectly for a delightful treat.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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