Gâteau de Sirop (Louisiana Syrup Cake)
Gâteau de Sirop of Louisiana Syrup Cake is a cake that lets this Louisiana specialty with a Southern ingredient shine. Gâteau de Sirop, or “Syrup Cake,” is a Louisiana delicacy with a rich Southern history. As the main producer of sugar and cane of the country, Louisianans embraced cane syrup for its sweet, delicate flavor and often added it to various dishes. Once baked, this cake develops a crisp upper crust and a soft, tender interior. A cup of coffee or a glass of bourbon would be a great complement to this cake.
Ingredients
- 1 teaspoon shortening for greasing cake pan
- 1 Tablespoon of flour for dusting cake pan
- 1 large egg
- ½ cup vegetable oil
- 1-1/2 cup Steens syrup plus more for serving (optional)
- 3/4 cup hot water
- 1 ½ teaspoon baking soda
- 2 ½ cups all-purpose flour sifted, plus more for pan (355g)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
Frosting:
- 1 stick of unsalted butter 8 Tablespoons, softened
- 4 cups powdered sugar sifted
- 2 tsp vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup steen’s cane syrup
- 1 to 4 tablespoons heavy cream if needed to make it easier to spread
Instructions
- Preheat oven to 350°F. Grease a 10-inch round (or 9-inch square) baking pan with shortening and dust with flour.
- Whisk together egg, cane syrup, and oil in a medium bowl until well blended. Whisk together hot water and baking soda in a small bowl. Whisk together flour, cinnamon, ginger, salt and cloves in a second medium bowl. Stir flour mixture into syrup mixture, alternating with water mixture, stirring until just combined after each addition, beginning and ending with flour mixture.
- Pour into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, about 35 minutes. Let cool 15 minutes in pan. Turn cake out on a rack and cool completely.
Frosting:
- Beat butter in a bowl with a mixer until light and fluffy. Add half the powdered sugar, vanilla and 1/2 tsp salt. Beat at medium speed until smooth. Add the remaining powdered sugar and 1/4 cup cane syrup and beat until smooth and creamy, periodically scraping down sides of bowl. Add heavy cream if needed to spread easier, 1 tablespoon at a time.
- Spread frosting generously covering top and sides.
Video
Notes
Gâteau de Sirop is a big part of with the sugarcane industry in Louisiana. The industry thrived in Louisiana during the 18th and 19th centuries. Cane syrup was a product of sugar production, and the locals found various ways to incorporate it into their cuisine. Gâteau de Sirop emerged as a solution. Creating a market that allows them to make use of the syrup in a delicious and satisfying manner.
The beauty of Gâteau de Sirop lies not only in its flavor but also in the cultural significance it holds. This dessert represents the resilience and resourcefulness of the people of Louisiana. Transforming a humble byproduct into a culinary masterpiece. It serves as a reminder of the deep-rooted traditions and flavors that define the region’s cuisine and heritage.
For more desserts from Lousiana check out this Pinterest link.
If you are interested in more of my Desserts follow this link: https://darlenestable.com/category/cake-dessert/
