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Thai Sweet Syrup Cake 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Thai Sweet Syrup Cake 2

Thai Sweet Syrup Cake 2 is a beloved home-style dessert, often found gracing the tables during family gatherings or casual meals. This version captures the essence of Thai home cooking, where the balance of salt and generous use of fat bring a richness that is both comforting and celebratory. It is not uncommon to see this dish served alongside a cup of hot tea, a perfect pairing for leisurely afternoons.

The cake itself is a delicate balance of airy texture and sweet indulgence, achieved by soaking it in a luscious syrup that seeps into every crumb. Each bite is a harmonious blend of buttery richness and sugary sweetness, creating a melt-in-your-mouth experience that is quintessentially Thai. It is a dish that invites sharing, embodying the spirit of togetherness in every slice.

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, creating a light and airy batter. Also, let 3 eggs sit out until they reach room temperature, which will help them incorporate better into the batter.
  2. In a mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is pale and fluffy. Use a hand mixer or a stand mixer on medium speed for this step. The mixture should appear light in color and have a smooth, creamy texture.
  3. Add the room temperature eggs to the creamed butter and sugar, 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. Use a gentle folding motion to combine the flour without deflating the batter. The mixture should be smooth and free of lumps, with a slightly thick consistency.
  5. Transfer the batter into a greased and floured cake pan, spreading it evenly with a spatula. Use a pan that is approximately 20 cm in diameter to ensure even baking. The batter should fill the pan about halfway, allowing room for the cake to rise.
  6. Bake the cake in a preheated oven at 180°C (350°F) until the top is golden brown and a skewer inserted into the center comes out clean. The cake should have a firm top and spring back when lightly pressed.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. This cooling period allows the cake to set and makes it easier to handle.
  8. Prepare the syrup by gently warming it if needed, then pour it evenly over the cooled cake. Allow the syrup to soak in, enhancing the cake's flavor and moisture. The cake should be moist but not soggy, with the syrup fully absorbed.
  9. Serve the Thai Sweet Syrup Cake 2 at room temperature, allowing the flavors to meld perfectly. This cake is best enjoyed when shared with others, embodying the communal spirit of Thai home cooking.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

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

Available soon on Amazon…

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