Gateau de Sirop

Name: Gateau de Sirop
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: One 9-inch cake
Ingredients: One 4-inch piece fresh ginger, peeled and grated; 1 tablespoon unsalted butter, at room temperature for greasing pan; 2 1/2 cups all-purpose flour, plus more for dusting pan; 2 teaspoons baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 1/2 cups cane syrup, such as Steen's, plus extra for serving, optional; 1 cup peanut oil or vegetable oil; 1 cup light brown sugar; 1 teaspoon hot sauce, such as Crystal's; 2 large eggs

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Level: Intermediate
Total: 2 hr 45 min

Prep: 30 min
Inactive: 1 hr 15 min
Cook: 1 hr

Yield: One 9-inch cake

Level: Intermediate
Total: 2 hr 45 min

Prep: 30 min
Inactive: 1 hr 15 min
Cook: 1 hr

Yield: One 9-inch cake

Ingredients

One 4-inch piece fresh ginger, peeled and grated

1 tablespoon unsalted butter, at room temperature for greasing pan

2 1/2 cups all-purpose flour, plus more for dusting pan

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups cane syrup, such as Steen's, plus extra for serving, optional

1 cup peanut oil or vegetable oil

1 cup light brown sugar

1 teaspoon hot sauce, such as Crystal's

2 large eggs

Directions

Place the ginger in a small saucepan. Pour 1 cup of water over the ginger and bring the mixture to a boil over medium-high heat. Turn off the heat and let the ginger steep for 5 minutes, and then strain the mixture through a fine-mesh sieve placed over a bowl. Press on the ginger to extract all of the liquid, discard the ginger pulp and set the ginger water aside.
Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
Whisk 2 1/2 cups flour, baking soda, cinnamon and salt together in a large bowl and set aside.
Pour 1 cup cane syrup, oil, brown sugar, ginger water and hot sauce into the bowl of a stand mixer (or into a large bowl if using a hand mixer) and whisk to combine. Whisk in the eggs one at a time. Then add the dry ingredients all at once. Using the paddle attachment, beat the mixture on low speed until the batter is smooth, 2 to 3 minutes. Scrape the sides and bottom of the bowl using a rubber spatula and then pour the batter into the prepared cake pan.
Bake until a cake tester inserted into the center of the cake comes out clean and the center resists slight pressure, about 1 hour. Place the cake on a cooling rack to cool for 15 minutes. Use a cake tester or a fork to poke holes into the top of the cake, going almost all the way through the cake. Pour the remaining 1/2 cup cane syrup over the top of the cake and let it sit for at least 1 hour before slicing. You can also unmold the cake for presentation, but be sure to pour more cane syrup over it before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Bayou Bakery, Coffee Bar and Eatery, 2011