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Peruvian Sweet Syrup Cake

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Peruvian Sweet Syrup Cake

Peruvian Sweet Syrup Cake is a beloved treat often found on family tables across Peru. It's a simple yet indulgent dessert that embodies the essence of home cooking, where ingredients are measured with intuition and shared with loved ones. This cake is known for its rich, buttery texture, achieved by using generous amounts of butter and a careful balance of flour and sugar.

The cake is traditionally soaked in a sweet syrup, which gives it a moist and tender crumb, making each bite a delightful experience. The syrup infuses the cake with a subtle sweetness that complements the buttery richness, creating a harmonious blend of flavors. It's a dish that invites sharing, often enjoyed at gatherings where the warmth of family and friends enhances its comforting appeal.

Ingredients

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

Method

  1. Begin by taking 100 g of butter and 3 eggs out of the refrigerator to bring them to room temperature. This will ensure that the butter is soft enough to cream and the eggs mix evenly into the batter, which is crucial for a smooth texture.
  2. In a large mixing bowl, cream together the softened butter and 150 g of sugar using a wooden spoon or an electric mixer. Mix until the mixture becomes light and fluffy, and the sugar is fully dissolved. This step incorporates air, which helps the cake rise.
  3. Crack the eggs into the bowl one at a time, mixing well after each addition. This gradual incorporation helps maintain the emulsion and prevents the batter from splitting. The mixture should become smooth and slightly thickened.
  4. Gradually sift 200 g of flour into the wet ingredients, folding gently with a spatula. This step should be done slowly to avoid deflating the batter. The batter should be smooth and free of lumps, with a consistency that drops slowly from the spatula.
  5. Preheat your oven to 180°C (350°F) and grease a medium-sized cake pan with butter. Pour the batter into the prepared pan, smoothing the top with the back of a spoon. The batter should fill the pan evenly to ensure even baking.
  6. Place the cake pan in the preheated oven and bake until the top is golden brown and a skewer inserted into the center comes out clean. The cake should spring back when lightly pressed in the center, indicating it is fully baked.
  7. Once baked, remove the cake from the oven and allow it to cool slightly in the pan for about 10 minutes. This resting period helps the cake firm up slightly, making it easier to handle.
  8. While the cake is still warm, pour the syrup generously over the top, allowing it to soak into the cake. The syrup should be absorbed evenly, leaving the cake moist and flavorful. Serve the cake warm or at room temperature, perfect for sharing around the table.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

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