Silan Butter Cake
What’s not to love about Emma’s Torch’s Silan Butter Cake? Filled with simple ingredients, plus the star of the show, silan; this cake is tender, buttery, and rich. But more importantly is the mission behind Emma’s Torch. This non-profit’s mission is to train refugees, asylees, and survivors of human trafficking in the culinary arts and empower them to build meaningful careers in the culinary industry.
1 pack of dry yeast
½ cup milk at room temperature
½ cup butter at room temperature
¼ cup sugar
1 tsp salt
2 eggs, one at a time
2 cups of flour
1 cup butter at room temperature
1⅓ cup sugar
1 Tbsp vanilla extract
¾ tsp salt
1 egg yolk
1⅓ cups flour
½ cup Soom Silan Date Syrup
For the cake
For the silan topping
Preheat the oven to 350F.
In a small bowl, pour dry yeast into room temperature milk, mix, and let sit for at least 10 minutes.
While the yeast is sitting, in a stand mixer, add room temperature butter, sugar, and salt, and mix with the paddle until it becomes light and foamy. Scrap the bowl and then slowly mix in 2 eggs, one at a time. Slowly mix in the flour and the milk mixture to the butter mixture, alternating adding half of each at a time. When the dough begins to form, mix for one minute.
Place the dough in a 8" square baking pan lined with greased parchment paper. Top with plastic wrap and rest in a warm place for at least one hour.
While you wait, make the silan topping. In a stand mixer, add room temperature butter, sugar, vanilla extract, and salt and mix with the paddle until it becomes light and foamy. Scrap the bowl and then slowly mix in 1 egg. After that’s well-incorporated, mix in 1 egg yolk until well-incorporated. Slowly mix in flour and silan date syrup, alternating adding half at a time. Mix for one minute.
After the cake dough has rested for one hour, top it with the silan mixture.
Bake for approximately 30 minutes.
Dietary Preferences: Nut-Free, Soy-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall