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!

Yield: 8

<i>Gateau de Sirop</i>...

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Prep Time 15 minutes

Cook Time 32 minutes

Total Time 47 minutes

Ingredients

• 1 egg
• 1 C pure cane syrup, or 1/2 C molasses or 1/2 C honey, which I used
• 1 C white whole wheat flour
• 1 C all purpose flour
• 1/4 tsp sea salt
• 2 Tbsp butter, melted
• 1 C boiling water
• 1/2 tsp baking soda
• 3/4 C pecan halves
• whipped cream, optional

Instructions

1. Preheat oven to 350 degrees.
2. Place 7x11 inch pan (or 9 inch round) baking dish in the oven to warm.
3. In a large mixing bowl, beat egg, add syrup, flours, salt; mix well.
4. Drizzle in butter;mix.
5. In a small bowl combine hot water and baking soda, slowly add to batter and mix just to combine.
6. Carefully remove hot pan, spray with cooking spray, pour in batter, top with pecan halves.
7. Bake 28-32 minutes; until a knife inserted in the center come out with just a few crumbs attached.
8. 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…

Love,

Ruthie