📝 About This Recipe
Deep in the heart of Acadiana, Gateau de Sirop is a cherished heirloom dessert that celebrates the rich, smoky sweetness of pure Louisiana cane syrup. This moist, spice-forward cake is a testament to Cajun ingenuity, using pantry staples to create a velvet-crumbed masterpiece that tastes of history and hospitality. With its dark, gingerbread-like profile and a hint of warm cloves, it is the ultimate comfort food for a rainy afternoon on the bayou.
🥗 Ingredients
The Wet Base
- 1 1/2 cups Pure Louisiana Cane Syrup (Steen's brand is traditional and highly recommended)
- 1/2 cup Vegetable Oil (or melted lard for an authentic vintage flavor)
- 1 Large Egg (at room temperature)
- 1 cup Hot Water (nearly boiling to bloom the spices)
Dry Ingredients
- 2 1/2 cups All-Purpose Flour (sifted)
- 1 1/2 teaspoons Baking Soda (freshness is key for the rise)
- 1/2 teaspoon Salt (fine sea salt)
- 1 tablespoon Ground Ginger (for a bright, sharp kick)
- 1 teaspoon Ground Cinnamon (high quality Ceylon if available)
- 1/2 teaspoon Ground Cloves (adds deep, earthy notes)
Optional Topping
- 2 tablespoons Powdered Sugar (for dusting)
- 1/2 cup Pecan Halves (toasted and roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking pan or a 10-inch cast iron skillet with butter or shortening, then dust lightly with flour, tapping out the excess.
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2
In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves until perfectly combined and no lumps of soda remain.
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3
In a separate medium bowl, beat the egg lightly. Whisk in the cane syrup and the vegetable oil until the mixture is glossy and well-emulsified.
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4
Make a well in the center of the dry ingredients and pour in the syrup mixture. Using a sturdy whisk or wooden spoon, stir until just combined; the batter will be quite thick at this stage.
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5
Slowly pour the hot water into the batter while whisking gently. Do not overmix; stir only until the batter is smooth and the water is fully incorporated. The batter will be thin, which is normal for this recipe.
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6
Pour the batter into your prepared pan or skillet. If using pecans, sprinkle them evenly over the top of the batter now.
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7
Place the pan in the center of the oven and bake for 45 to 50 minutes. The cake is done when the top springs back when lightly touched and a wooden toothpick inserted into the center comes out clean.
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8
Remove the cake from the oven and place it on a wire rack to cool completely in the pan. The flavors actually deepen and the texture improves if allowed to sit for a few hours.
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9
Once cooled, dust the top with a light snow of powdered sugar if desired.
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10
Slice into squares and serve directly from the pan, perhaps with a little extra drizzle of cane syrup for the true Cajun experience.
💡 Chef's Tips
Always use pure cane syrup rather than molasses; molasses is more bitter and will overpower the delicate spice balance. If your cane syrup has crystallized in the jar, place the jar in a bowl of warm water for 10 minutes before measuring. Do not over-beat the batter after adding the hot water, as this can develop the gluten and result in a tough, rubbery cake. This cake actually tastes better the second day, as the moisture from the syrup settles and the spices meld together. You can substitute the hot water with hot coffee for an even deeper, more complex flavor profile.
🍽️ Serving Suggestions
Serve warm with a generous dollop of unsweetened whipped cream to balance the syrup's richness. A side of sharp cheddar cheese provides a traditional and savory contrast to the sweet cake. Pair with a cup of strong, dark roast chicory coffee for the quintessential Louisiana breakfast or snack. Top with a scoop of vanilla bean ice cream while the cake is still slightly warm from the oven. Serve alongside fresh sliced pears or tart apples to cut through the density of the syrup.