Functions of soaking:1. Enhances flavor/makes it more rich. You can bake a completely basic cake loaf without any "flavorful" additions, soak it with syrup with amaretto and orange juice - and you'll have a bomb on the table!
2. Moisturizes. Almost all cakes loavesnare quite dry after baking, and that's normal. On average, for a cake loaf weighing 450-500 grams (16-18 oz), about 100 grams (3.5 oz) of soaking should be used.
3. Stabilizes. Dry always equals what? Crumbly! Soaking is simply necessary for the cake to be more moist.
The basic soaking option is simple syrup.- Sugar: 50 grams (1.76 oz)
- Water: 50 grams (1.76 oz)
Bring to a boil and it's ready.
Then, you can unleash your imagination and adapt this recipe to your liking.
In the photo above, it's not the basic soaking option.- Sugar: 30 grams (1.06 oz)
- Water: 30 grams (1.06 oz)
- Lemon juice: 20 grams (0.7 oz)
- Amaretto: 20 grams (0.7 oz)
Lemon juice balances out the extra sweetness. Amaretto adds an almond flavor.
Experiment with soaks, it's very exciting!
You can use any delicious liqueurs, orange juice, milk, or strong alcohol for soaking.
It's ideal to bake the cake loaf in the evening, soak it with cold syrup while it's still hot, wrap it in a cling film, and let it mature overnight at room temperature. Cakes loaves are not stored in the refrigerator. By morning, your cake loaf will be divine!