📝 About This Recipe
A beloved staple of Haitian bakeries, Bonbon Siwo is a dense, chewy, and deeply aromatic gingerbread cake that perfectly captures the soul of Caribbean comfort. Infused with the robust sweetness of dark molasses (siwo) and a warming blend of ginger, cinnamon, and cloves, these cakes offer a unique texture that sits somewhere between a soft cookie and a sturdy brownie. It is a nostalgic treat that reflects Haiti's rich history and culinary artistry, delivering a bold punch of spice in every bite.
🥗 Ingredients
The Sweet Base
- 1 1/2 cups Dark Molasses (unsulphured is preferred for best flavor)
- 1/2 cup Dark Brown Sugar (packed)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
Dry Ingredients
- 3 cups All-Purpose Flour (sifted)
- 1 1/2 teaspoons Baking Soda
- 1/2 teaspoon Salt
Aromatics and Spices
- 2 tablespoons Fresh Ginger (finely grated or minced into a paste)
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 piece Star Anise (ground into a fine powder)
- 1 teaspoon Lime Zest (adds a necessary bright note)
- 1 tablespoon Vanilla Extract
Liquids
- 1/2 cup Evaporated Milk (at room temperature)
- 1/4 cup Warm Water
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking pan with butter or line it with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a medium mixing bowl, whisk together the sifted all-purpose flour, baking soda, salt, ground cinnamon, cloves, nutmeg, and ground star anise until well combined.
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3
In a separate large mixing bowl, combine the dark molasses and dark brown sugar. Whisk vigorously until the sugar begins to dissolve into the molasses.
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4
Stir in the melted butter, grated fresh ginger, lime zest, and vanilla extract. The mixture should look dark, glossy, and smell incredibly fragrant.
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5
Slowly pour the evaporated milk and warm water into the molasses mixture, whisking gently to incorporate.
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6
Begin adding the dry flour mixture to the wet ingredients in three batches. Use a sturdy wooden spoon or a spatula to fold the ingredients together.
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7
Mix until the batter is thick and smooth. Do not overmix, but ensure there are no hidden pockets of dry flour. The consistency should be heavier than a standard cake batter.
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8
Pour the batter into the prepared baking pan, using a spatula to smooth the top into an even layer.
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9
Bake in the center rack of the oven for 35 to 40 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
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10
Remove the pan from the oven and place it on a wire rack. Allow the Bonbon Siwo to cool completely in the pan; this is crucial as the texture sets and becomes chewy as it cools.
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11
Once cooled, lift the cake out of the pan and cut it into squares or rectangles. For a truly authentic look, cut them into large, substantial blocks.
💡 Chef's Tips
For the best texture, use fresh ginger rather than just dried; the moisture and heat of fresh ginger are essential to the profile. Avoid overbaking! These are meant to be dense and chewy, not dry and crumbly like a sponge cake. If the batter feels too stiff, add a tablespoon of water at a time until it reaches a thick, pourable consistency. Letting the cut squares sit for a few hours or even overnight enhances the spice flavors as they 'bloom'. You can substitute the evaporated milk with coconut milk for a subtle tropical twist and a dairy-free option.
🍽️ Serving Suggestions
Serve with a hot cup of Haitian coffee (Café Touyé) to balance the deep sweetness of the molasses. Pair with a slice of sharp cheddar cheese or Haitian 'Fromage Tête de Maure' for a classic sweet-and-savory snack. Enjoy as a midday treat with a glass of cold milk or ginger tea. Lightly toast a square and spread a thin layer of salted butter on top for a decadent breakfast. Serve alongside fresh tropical fruits like mango or pineapple to cut through the richness.