Sunday, March 13, 2011

Gateau de Sirop is like gingerbread for spring

Gingerbread is a classic treat that’s often associated with Christmas.
   But I’ve found a recipe that brings the appeal of gingerbread to early spring.
   Gateau de Sirop (click for the recipe), from the March 2011 issue of Bon Appetit magazine, has a texture and presentation that reminds one of gingerbread.
   But it also has a caramel taste that gets a person thinking more of spring showers than winter snows.
   The caramel taste is likely due to the 100 per cent pure cane syrup that’s in the cake. According to Bon Appetit magazine, this “syrup cake” is a Cajun classic.
   In Canada, Roger’s Golden Syrup, available in many supermarkets, is 100 per cent pure cane syrup.
   Gateau de Sirop is versatile: It can be eaten out-of-hand for a quick snack or weeknight dessert, or dressed up with whipping cream, powdered sugar and more syrup for a casual dinner party.
   I found the cake got more pleasingly moist the longer it was stored in a sealed container at room temperature, but it is just as nice to serve on the very first day it’s made.
   And it’s easy to make.
   Flour, baking soda, cinnamon, nutmeg and salt are sifted together. In another bowl, butter, sugar, eggs, cane syrup, evaporated milk and sour cream are mixed together with an electric mixer.
   The dry ingredients are added to the wet and the mixture is combined until blended.
   The cake is baked in a 13 x 9 x 2 inch metal baking pan for about 50 minutes.
   To serve, cut into squares and top with freshly-beaten whipping cream.

Another great dessert: Pecan-Sour Cream Coffee Cake with Orange Glaze

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