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Lebanese Sweet Syrup Cake

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Lebanese Sweet Syrup Cake

Lebanese Sweet Syrup Cake finds its place in the heart of home kitchens, where the art of cooking is passed down through generations. This cake is a staple dessert for family gatherings and casual afternoon teas, showcasing the Lebanese love for simple yet indulgent sweets. Written from the perspective of a family cook, this recipe captures the essence of home-style baking, where ingredients are measured by feel and the table is set for sharing.

Expect a tender crumb, rich with the comforting flavors of butter and eggs, all enveloped in a sweet syrup that seeps into every bite. The cake is moist and decadent, yet light enough to savor with a warm cup of tea. Each slice delivers a satisfying balance of sweetness and texture, making it a beloved choice for any occasion.

Ingredients

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

Method

  1. Start by bringing 100 g of butter to room temperature so it becomes soft and easy to mix. At the same time, take 3 eggs out of the refrigerator to allow them to reach room temperature, which helps them incorporate better into the batter.
  2. In a large mixing bowl, cream the softened butter with 150 g of sugar using a wooden spoon or an electric mixer. Mix until the mixture is light and fluffy, indicating that the sugar has dissolved well into the butter.
  3. Add the room temperature eggs to the butter and sugar mixture, one at a time. Beat well after each addition to ensure a smooth and uniform batter. This step helps create a stable emulsion, which is crucial for the cake's texture.
  4. Gradually sift 200 g of flour into the wet mixture, folding gently with a spatula. Be careful not to overmix; stop as soon as the flour is just incorporated. This prevents the cake from becoming dense.
  5. Preheat your oven to 180°C (350°F) and prepare a baking pan by greasing it with butter. Pour the batter into the pan, spreading it evenly with a spatula. The pan should be filled about halfway to allow room for the cake to rise.
  6. Place the pan in the preheated oven and bake until the cake is golden brown and a skewer inserted into the center comes out clean. This usually indicates that the cake is fully cooked and has a light, airy texture.
  7. While the cake is baking, prepare the syrup. Once the cake is out of the oven, let it cool slightly before pouring the syrup over it. The cake should be warm, not hot, to absorb the syrup properly without becoming soggy.
  8. Finish by letting the cake soak in the syrup until it reaches a moist consistency throughout. Serve the cake at room temperature, allowing the flavors to meld and the texture to settle, making it perfect for sharing at the table.
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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