Gateau de Sirop
Gateau de Sirop is a rustic and humble Canjun cake recipe from Louisiana. To tell you the truth the name intrigued me when I ran across this recipe in last months issue of Eating Well magazine. I figured I had everything in my pantry and why not give it a try? SO, I did and how did it go over??
Well, there were mixed reviews. I liked it, my husband didn’t, my daughter enjoyed it and my son wouldn’t touch it with a 10 foot pole. My bro-in-law who’s been visiting with us for the week gave it a thumbs up. Overall, I think we liked it… it is a very mildly sweet cake but appetizing just the same!
- 1 egg
- 1 C pure cane syrup (or ½ C molasses or ½ C honey, which I used)
- 1 C white whole wheat flour
- 1 C all purpose flour
- ¼ tsp sea salt
- 2 Tbsp butter, melted
- 1 C boiling water
- ½ tsp baking soda
- ¾ C pecan halves
- whipped cream, optional
- Preheat oven to 350 degrees.
- Place 7×11 inch pan (or 9 inch round) baking dish in the oven to warm.
- In a large mixing bowl, beat egg, add syrup, flours, salt; mix well.
- Drizzle in butter;mix.
- In a small bowl combine hot water and baking soda, slowly add to batter and mix just to combine.
- Carefully remove hot pan, spray with cooking spray, pour in batter, top with pecan halves.
- Bake 28-32 minutes; until a knife inserted in the center come out with just a few crumbs attached.
- Cool on wire rack for 30 minutes, serve warm with whipped cream, if desired.
Gateau de Sirop I guess this cake is a traditional food made when the pecan trees are harvested. I’m sure it tastes simply amazing with fresh pecans! It would be a lovely compliment to a bowl of gumbo on a fall evening!! I hope you enjoy this delicious little cake
Happy Saturday!! I hope you have lots of fun weekend plans in store…