Macedonian Syrup Cake

Delicious Macedonian Syrup Cake Recipe with Vanilla and Almond Flavouring

Region / culture: Macedonia | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Macedonian Syrup Cake is a traditional dessert that is loved for its sweet and moist texture. This cake is perfect for special occasions or as a sweet treat to enjoy with a cup of coffee or tea.

History

This recipe has been passed down through generations in Macedonian families, with each family adding their own twist to the classic recipe. The combination of fluffy cake and sweet syrup makes this dessert a favorite among many.

Ingredients

6 eggs, separated, at room temperature
1 cup farina
1 tsp vanilla extract
0.25 tsp almond flavouring (optional)

Syrup

4 cups water
1.5 cups sugar
1 tsp lemon juice
0.5 tsp grated lemon rind

How to prepare

Preheat the oven to 375°F (191°C).
In a mixing bowl, beat the egg whites until stiff, but not dry.
Gently fold in the farina.
In another bowl, beat the egg yolks until they become light and lemon colored.
Add the flavorings to the egg yolks.
Fold the egg yolk mixture into the egg white mixture and pour it into an 8-inch square pan.
Bake for 25 minutes or until the cake tests done.
Remove the cake from the oven and cut it into diamond-shaped pieces.
While the cake is baking, prepare the syrup by combining all the syrup ingredients in a saucepan.
Simmer the syrup for 15 minutes.
Slowly pour the warm syrup over the cake, ensuring that all the syrup is absorbed by the cake.
Cover the cake with foil.
Allow the cake to cool thoroughly.

Variations

Add chopped nuts or dried fruits to the cake batter for added texture and flavor.
Experiment with different flavorings such as orange or rose water for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.

- Be gentle when folding in the farina to maintain the airy texture of the cake.

- Allow the cake to cool completely before pouring the warm syrup over it to ensure that the cake absorbs all the delicious flavors.

Serving Suggestions

Serve Macedonian Syrup Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

The key to making a perfect Macedonian Syrup Cake is to beat the egg whites until stiff peaks form and to gently fold in the farina to maintain the light and airy texture of the cake.

Ingredient Substitutions

If you don't have farina on hand, you can substitute it with semolina or cornmeal for a similar texture.

Make Ahead Tips

Macedonian Syrup Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Simply reheat the cake in the oven before serving.

Presentation Ideas

Serve Macedonian Syrup Cake on a decorative platter and garnish with fresh berries or a sprinkle of powdered sugar for an elegant presentation.

Pairing Recommendations

Pair Macedonian Syrup Cake with a strong cup of coffee or a glass of sweet dessert wine for a delightful combination of flavors.

Storage and Reheating Instructions

Store any leftover Macedonian Syrup Cake in an airtight container in the refrigerator for up to 5 days. Reheat the cake in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Macedonian Syrup Cake contains approximately 200 calories.

Carbohydrates

Each serving of Macedonian Syrup Cake contains approximately 30g of carbohydrates.

Fats

Each serving of Macedonian Syrup Cake contains approximately 5g of fats.

Proteins

Each serving of Macedonian Syrup Cake contains approximately 6g of proteins.

Vitamins and minerals

Macedonian Syrup Cake is a good source of vitamin C from the lemon juice and lemon rind used in the syrup.

Alergens

This recipe contains eggs and farina, which may be allergens for some individuals.

Summary

Macedonian Syrup Cake is a delicious dessert that is relatively low in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

Macedonian Syrup Cake is a delightful dessert that is perfect for any occasion. With its sweet syrup and fluffy texture, this cake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Macedonian Syrup Cake. It was many years ago when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a wonderful cook, always creating delicious meals and desserts that left everyone wanting more.

One day, while rummaging through a dusty old cookbook that belonged to my grandmother's great-grandmother, I stumbled upon a recipe for Macedonian Syrup Cake. The ingredients were simple - flour, sugar, eggs, milk, and a few others - but the instructions were detailed and specific. It seemed like a challenging recipe, but I was determined to give it a try.

I asked my grandmother about the recipe, and she smiled as she recounted the story of how she first learned to make the cake. She told me that the recipe had been passed down through generations, originating from a dear friend who hailed from Macedonia. This friend had taught my great-grandmother how to make the cake, and it had become a treasured family recipe ever since.

My grandmother agreed to teach me how to make the cake, and we spent an entire afternoon in the kitchen, mixing and measuring, laughing and chatting. As we worked, she shared stories of her own childhood and the memories she had of baking with her own grandmother. I could see the love and passion she had for cooking in her eyes, and I knew that I was learning from the best.

The process of making the Macedonian Syrup Cake was intricate and time-consuming, but my grandmother guided me through each step with patience and care. We started by creaming the butter and sugar together until light and fluffy, then adding in the eggs one at a time. Next, we alternated between adding the flour and milk, being careful not to overmix the batter.

Once the batter was ready, we poured it into a greased and floured cake pan and popped it into the oven to bake. While the cake was baking, we prepared the syrup by boiling together water, sugar, and lemon juice until it formed a thick, sweet liquid. This syrup would be poured over the warm cake once it came out of the oven, infusing it with a deliciously sweet and tangy flavor.

As the cake baked, the sweet aroma of sugar and butter filled the kitchen, making my mouth water in anticipation. When the timer finally dinged and we pulled the cake out of the oven, it was a beautiful golden brown color, with a light and fluffy texture.

My grandmother showed me how to poke holes all over the cake with a toothpick, then slowly drizzle the warm syrup over the top, allowing it to seep into every crevice. The cake absorbed the syrup like a sponge, becoming moist and flavorful with each passing moment.

We let the cake cool for a bit before cutting into it, and when we finally did, the taste was out of this world. The cake was soft and tender, with a slight crunch from the sugary syrup on top. The flavors of lemon and sugar danced on my tongue, making me close my eyes in pure bliss.

From that moment on, Macedonian Syrup Cake became a staple in our family. I made it for every special occasion, from birthdays to holidays, and each time I did, I thought of my grandmother and the special bond we shared in the kitchen.

As the years passed, I continued to perfect the recipe, adding my own twist here and there, but always staying true to the original flavors and techniques that my grandmother had taught me. And now, as I pass the recipe on to future generations, I hope that they too will feel the same sense of anticipation and joy that I felt when I first discovered the magic of Macedonian Syrup Cake.