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LebaneseAuthentic Cuisine

Lebanese Sweet Syrup Cake 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Lebanese Sweet Syrup Cake 2

Lebanese Sweet Syrup Cake 2, a staple of home kitchens, is a true reflection of how Lebanese families come together over food. This version captures the essence of family gatherings, where salt is measured by feel and butter is never skimped on. It's not about the precision but the shared experience, creating a dish that feels as comforting as a warm embrace. This cake holds a place at leisurely weekend lunches, when there's time to savor each bite.

Expect a tender crumb laced with the richness of butter, balanced by a syrup that soaks through every slice, leaving it moist and fragrant. The sugar's sweetness is mellowed by the eggs, creating a harmonious balance that makes this cake an irresistible centerpiece. Presented simply, its golden hue is the only adornment it needs, inviting everyone to dig in and share the sweetness of life.

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 will mix smoothly into the batter, creating a uniform texture. Leave them out on the counter for about 30 minutes before starting the preparation.
  2. In a large mixing bowl, cream together the 100 g of softened butter and 150 g of sugar until the mixture is light and fluffy. Use a wooden spoon or an electric mixer on medium speed. This step is crucial for incorporating air into the batter, which will help the cake rise.
  3. Add the 3 room-temperature eggs to the butter and sugar mixture, one at a time. Beat well after each addition until fully incorporated. This gradual addition helps maintain the emulsion and prevents the batter from curdling.
  4. Sift 200 g of flour into the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can result in a dense cake. The batter should be smooth and slightly thick.
  5. Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan with butter and lightly dust with flour. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake the cake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should spring back when lightly pressed in the center.
  7. While the cake is baking, prepare the syrup by gently heating it on the stove until warm. Do not let it boil, as you want it to remain thin and pourable. This will allow the syrup to soak into the cake more effectively.
  8. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack. While the cake is still warm, pour the warm syrup evenly over the top, allowing it to soak in completely.
  9. Let the cake cool to room temperature before serving. This allows the flavors to meld and the syrup to fully integrate into the cake. Serve the cake with a sprinkle of nuts if desired, and enjoy it with family and friends.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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