Can anyone point me to the basic baking principles for cakes that soak up lovely syrups? What general flour: fat: moisture ratios are used for syrup-drenched cakes? I've seen semolina cakes, wonder if other coarse flours would be recommended...I love this idea that I'm not going for light and fluffy but coarse and a little dry, but we usually work hard for the former that recipes and headnotes tend to explain how to achieve that goal!
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