Macedonian Syrup Cake II

Macedonian Syrup Cake II Recipe - Delicious and Easy-to-Prepare

Region / culture: Macedonia | Preparation time: 20 minutes | Cooking time: 30-40 minutes | Servings: 12

Introduction

Macedonian Syrup Cake II is a delicious and traditional dessert that is perfect for any occasion. This cake is light, fluffy, and soaked in a sweet syrup that adds a burst of flavor with every bite.

History

This recipe has been passed down through generations in Macedonian families, with each cook adding their own twist to make it unique. The combination of fluffy cake and sweet syrup is a favorite among many Macedonians and is often served at celebrations and gatherings.

Ingredients

12 eggs, at room temperature
1 cup sugar
0.25 cup water
1 tsp vanilla extract
1 cup cake flour
1 cup wheat hearts or farina (finer than cream of wheat)
3 tsp baking powder
0.5 tsp cream of tartar

Syrup

3 cups sugar
4 cups water
juice and rind of 0.5 lemon

How to prepare

Preheat the oven to 350°F (177°C).
Separate the eggs.
Beat the egg yolks; add sugar and continue beating.
Add water and continue to beat until the mixture becomes a light lemon color and creamy.
Add vanilla.
Sift the flour, farina, and baking powder together twice and set aside.
In a large mixing bowl, beat the egg whites with cream of tartar until stiff peaks form.
Very slowly fold in the egg yolk mixture.
Equally slowly and carefully fold in the flour.
Pour the batter into a 10 inches x 15 inches ungreased cake pan (or equivalent) and bake for about 30 to 40 minutes, or until the cake is done.

Variations

Add lemon zest to the batter for a citrusy twist.
Top the cake with chopped nuts or shredded coconut for added texture.

Cooking Tips & Tricks

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

- Folding in the flour slowly and carefully will help maintain the cake's fluffy texture.

- Baking the cake in an ungreased pan will help it rise properly and create a nice crust on the outside.

Serving Suggestions

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

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for a light and fluffy cake.

- Folding in the flour gently will help maintain the cake's airy texture.

Ingredient Substitutions

You can use all-purpose flour instead of cake flour if needed.

- Cornstarch can be used as a substitute for cream of tartar.

Make Ahead Tips

Macedonian Syrup Cake II can be made a day in advance and stored in an airtight container at room temperature.

Presentation Ideas

Dust the cake with powdered sugar or drizzle with additional syrup before serving for a beautiful presentation.

Pairing Recommendations

Enjoy Macedonian Syrup Cake II with a cup of strong coffee or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Macedonian Syrup Cake II contains approximately 250 calories.

Carbohydrates

Each serving of Macedonian Syrup Cake II contains approximately 45 grams of carbohydrates.

Fats

Each serving of Macedonian Syrup Cake II contains approximately 5 grams of fats.

Proteins

Each serving of Macedonian Syrup Cake II contains approximately 6 grams of proteins.

Vitamins and minerals

Macedonian Syrup Cake II is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs and wheat.

Summary

Macedonian Syrup Cake II is a sweet and indulgent dessert that is best enjoyed in moderation due to its high sugar content.

Summary

Macedonian Syrup Cake II is a delightful dessert that is sure to impress your family and friends. With its light and fluffy texture and sweet syrup, this cake is a perfect ending to any meal.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Macedonian Syrup Cake II. It was a hot summer day, and I was visiting my dear friend Sophia in her cozy kitchen. Sophia and I have been friends for as long as I can remember, and we share a passion for cooking and trying out new recipes.

On that particular day, Sophia had just returned from a trip to Macedonia, where she had learned how to make this traditional syrup cake from her grandmother. As she excitedly showed me the recipe, I could see the gleam in her eyes and hear the enthusiasm in her voice. She explained to me that this cake was a family favorite, passed down through generations, and she couldn't wait to share it with me.

I watched intently as Sophia gathered the ingredients needed for the cake. Flour, sugar, eggs, butter, milk, and a few other simple ingredients were carefully measured out and combined in a large mixing bowl. As she mixed the batter, the sweet aroma of vanilla filled the air, making my mouth water in anticipation.

Once the batter was ready, Sophia poured it into a greased baking dish and placed it in the oven to bake. As we waited for the cake to cook, she began preparing the syrup that would be poured over the warm cake once it was out of the oven. The syrup consisted of sugar, water, and a touch of lemon juice, simmered together until thick and syrupy.

As the cake baked, the kitchen filled with the delicious scent of vanilla and butter, making it hard to resist peeking into the oven to check on its progress. Finally, after what seemed like an eternity, the cake was done, golden brown and tempting.

Sophia carefully removed the cake from the oven and placed it on the counter to cool slightly. With a toothpick, she poked holes all over the top of the cake, allowing the syrup to seep in and soak into every inch of the moist cake. The sweet aroma of the warm syrup mingled with the vanilla, creating a heavenly scent that made my stomach growl in anticipation.

Once the cake had cooled enough, Sophia poured the warm syrup over the top, watching as it slowly soaked into the cake, turning it into a moist and decadent treat. The syrup glistened on top of the cake, adding a beautiful sheen to the golden surface.

We couldn't wait any longer to try the cake, so Sophia cut us each a generous slice, the syrup dripping down the sides in a tantalizing display. As I took my first bite, I was transported to Macedonia, where I could almost imagine myself sitting at a table with Sophia's grandmother, enjoying this delicious cake together.

The flavors of the cake were incredible - sweet and moist, with a hint of lemon from the syrup that cut through the richness of the butter and vanilla. Each bite was a delight, and I found myself going back for seconds, unable to resist the temptation of this delectable dessert.

As we savored the last crumbs of the cake, Sophia and I agreed that this recipe was a keeper. It was a simple yet delicious dessert that brought back memories of family and tradition, and I knew that I would be making it for years to come.

And so, thanks to my dear friend Sophia and her grandmother's recipe, Macedonian Syrup Cake II became a beloved addition to my collection of recipes, a reminder of the power of food to connect us to our past and create lasting memories.