Gateau de Sirop
This easy cake recipe by Cajun food authority Marcelle Bienvenu is studded with pecans and is typical of Cajun cooking—it’s rustic, humble and made with ingredients that are always on hand. Serve this easy cake recipe for breakfast with cafe au lait or as a simple dessert accompanied by whipped cream or ice cream. Cane syrup comes from cane juice that has been cooked until it’s golden and toasty-flavored. You can use molasses or honey in its place.
From EatingWell: September/October 2012
Yield: 8 servings
Active Time: 15
Total Time: 75
- 1 large egg
- 1 cup pure cane syrup, such as Lyle’s Golden Syrup
- 1 cup white whole-wheat flour
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1 cup boiling water
- 1/2 teaspoon baking soda
- 1 cup pecan halves
- Whipped cream (optional)
- Preheat oven to 350°F. Place a 7-by-11-inch (or 9-inch round) metal baking pan in the oven to heat.
- Beat egg in a large heatproof mixing bowl. Add syrup, white whole-wheat flour, all-purpose flour and salt; mix well to blend. Stir in butter. Combine boiling water and baking soda in a bowl, then pour into the batter; stir just to combine. Carefully coat the preheated pan with cooking spray. Pour the batter into the pan. Top with pecan halves.
- Bake the cake until a knife inserted in the center comes out with a few crumbs attached to it, 30 to 32 minutes. Cool in the pan on a wire rack for 30 minutes. Serve warm with whipped cream, if desired.
Tips & Notes
- Make Ahead Tip: Wrap cooled cake airtight and keep at room temperature for up to 2 days
Nutrition Per Serving: 327 calories; 13 g fat (3 g sat, 6 g mono); 31 mg cholesterol; 51 g carbohydrates; 6 g protein; 3 g fiber; 162 mg sodium; 97 mg potassium.
Nutrition Bonus: Iron (18% daily value)
3 1/2 Carbohydrate Serving
Exchanges: 3 1/2 starch, 2 1/2 fat