Gâteau de Sirop is a traditional Cajun cake made with cane syrup. It's basically a spice cake. You can eat it for breakfast or dessert. It's traditionally made with Steens brand cane syrup. Today I'm using Porier's cane syrup, but you can swap it for Steens, it won't affect the flavor much.
Here is what you'll need to make your own:
- 1/2 cup of butter
- 1/2 cup of sugar
- 1/2 cup of cane syrup
- 1/2 cup of boiling water
- 2 2/3 cups of all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 1 teaspoon of salt
Preheat the oven to 350 degrees.
Add the butter and sugar to a large mixing bowl.
Cream the butter and sugar together for about 2 minutes.
Add the cane syrup and boiling water to the bowl.
Mix carefully, so the boiling water doesn't splash up. You can use a whisk or a hand mixer.
Add in the 2 eggs and beat for about 30 seconds.
Sift together the dry ingredients, salt and spices and add to the bowl.
Beat with a hand mixer on medium speed for 2 minutes.
Pour the batter into a well buttered pan. You can use a loaf pan or a bundt pan.
Spread the batter evenly, using a spatula.
Bake at 350 degrees for 30 to 35 minutes. The cake will spring back when pushed, pull away from the edges, and be slightly browned when it's ready.
Let the cake cool for about 20 minutes, then flip it out onto a plate.
Dust with powdered sugar.
When serving I usually add a little more cane syrup, drizzled over the top.
And there you have it. Gateau de Sirop.