West African Sweet Syrup Cake 2

Ingredients

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

Method

1. Start by bringing the 100 g of butter to room temperature. This will make it easier to cream with the sugar, ensuring a smooth and even batter. Also, take the 3 eggs out of the refrigerator and let them reach room temperature; this helps them incorporate better into the batter.
2. In a large mixing bowl, cream together the 150 g of sugar and the softened butter using a wooden spoon or an electric mixer. Mix until the mixture is light and fluffy, with a pale yellow color. This step is crucial for incorporating air into the batter, which will help the cake rise.
3. Add the room temperature eggs one at a time to the butter and sugar mixture, beating well after each addition. This gradual incorporation prevents the batter from curdling and ensures a smooth texture. The mixture should be creamy and well combined before moving to the next step.
4. Gently fold in the 200 g of flour using a spatula. Be careful not to overmix; you want to maintain the airiness of the batter. The batter should be smooth and slightly thick, with no visible lumps of flour.
5. Preheat your oven to 180°C (350°F). Grease a medium-sized baking pan with butter to prevent sticking. Pour the batter into the prepared pan, spreading it evenly with a spatula.
6. Bake the cake in the preheated oven until it is golden brown and a skewer inserted into the center comes out clean. The cake should have a firm top and a slight spring when touched gently with a finger.
7. Once baked, remove the cake from the oven and let it cool slightly in the pan. While still warm, pour the syrup generously over the cake, allowing it to soak in. The cake should absorb the syrup and become moist and fragrant.
8. Serve the cake warm, allowing the syrup to infuse fully into the cake. The texture should be soft and slightly sticky from the syrup, perfect for sharing at the table.