Description
This Soji Syrup Cake is buttery, tender, and packed with Tastee Wheat, coconut and warm spices. The sweet cinnamon, elachi and rose water syrup soaks right into the warm cake, making every bite wonderfully moist.
Ingredients
Units
Scale
Cake
- 12.3 Tbsp - 175 g butter, softened
- 1/2 to 1 cup sugar, depending on how sweet you like your cake
- 2 eggs
- 2/3 cup Tastee Wheat
- 1/2 cup desiccated coconut
- 1 1/2 cups Self-Raising flour
- 1/4 tsp yellow food colouring
- 1 cup milk
Syrup
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 4 whole elachi
- Pinch of saffron
- 1 tsp rose water
Instructions
- Preheat your oven to 350⁰F (180⁰C). Grease a 9 x 9 inch baking pan, or a similar-sized baking dish, and line the base with baking paper if you want an easier release.
- This cake is quite moist once the syrup is added, so a pan with reasonably high sides is a good idea.
- Add 175 g butter and 1/2 to 1 cup sugar to a large mixing bowl.
- Using an electric mixer, beat on high speed until the mixture is pale and creamy. I’d start with 3/4 cup sugar if you’re unsure, then adjust next time to suit your taste.
- Beat in 2 eggs, one at a time, mixing well after each addition.
- Scrape down the sides of the bowl if needed.
- Stir in 2/3 cup Tastee Wheat, 1/2 cup desiccated coconut and 1 1/2 cups Self-Raising flour.
- Add 1/4 tsp yellow food colouring and mix gently until combined.
- Pour in 1 cup milk and stir until you have a thick, evenly mixed batter. Don’t overmix it once the flour has been added.
- Spread the thick batter evenly into the prepared pan.
- Bake at 350⁰F (180⁰C) for about 30 minutes, or until the top is lightly golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs attached. If your cake needs a few extra minutes, give it another 3 to 5 minutes and check again.
- Make the syrup while the cake bakes.
- Add 1 cup sugar, 1 cup water, 1 cinnamon stick, 4 whole elachi and a pinch of saffron to a saucepan over low heat.
- Stir for about 5 minutes, or until the sugar has completely dissolved.
- Increase the heat to high and bring the syrup to a boil.
- Boil for 4 to 5 minutes without stirring, until it has thickened slightly. Don’t cook it until it’s a very thick syrup because you want it to soak into the cake.
- Remove the saucepan from the heat. Carefully remove the cinnamon stick and 4 whole elachi, then stir in 1 tsp rose water.
- The rose water goes in at the end so its delicate flavour doesn’t get lost during boiling.
- As soon as the cake comes out of the oven, leave it in the pan and prick the surface all over with a skewer or toothpick.
- Slowly pour the warm syrup over the warm cake, giving it a little time to absorb as you go. Let the cake stand for at least 20 to 30 minutes before slicing so the syrup can settle into the crumb.
- Slice the Cake and serve warm or at room temperature.
- It’s lovely on its own, but a spoonful of whipped cream or a little vanilla ice cream wouldn’t hurt either.
Notes
Prepared, tried, and tested by Irene
