Middle Eastern Sweet Syrup Cake 2

Ingredients

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

Method

1. Begin by bringing 100 g of butter to room temperature. This will ensure it creams smoothly with the sugar. Crack 3 eggs into a bowl and let them come to room temperature as well, which will help them incorporate better into the batter.
2. In a mixing bowl, cream the softened butter with 150 g of sugar until the mixture is light and fluffy. This should take a few minutes and will help to aerate the batter, giving the cake a tender crumb.
3. Add the room temperature eggs to the butter and sugar mixture one at a time, beating well after each addition. This gradual incorporation helps to maintain the mixture's emulsion, preventing it from curdling.
4. Sift 200 g of flour into the wet ingredients, folding gently with a spatula or wooden spoon. Be careful not to overmix; stop as soon as the flour is just incorporated to keep the cake light.
5. Pour the batter into a greased baking dish, smoothing the top with a spatula. Bake in a preheated oven at 180°C (350°F) until the cake is golden brown and a skewer inserted into the center comes out clean, indicating it is fully cooked.
6. While the cake bakes, prepare the syrup by gently heating it until warm. This will make it easier for the cake to absorb the syrup once baked.
7. Once the cake is out of the oven, immediately pour the warm syrup over it. Allow the cake to soak up the syrup completely, which will make it moist and flavorful.
8. Let the cake cool slightly to room temperature before serving. This allows the flavors to meld and the texture to set, making it perfect for sharing at the table.