Gâteau De Sirop Syrup Cake Food

GATEAU DE SIROP

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch cake pan with 1 tablespoon of shortening. In a mixing bowl, cream 1/3 cup of shortening, sugar and syrup together. Add the water and mix well. Mix in the egg. Add the baking powder, cinnamon, salt, flour, nutmeg, and baking soda, beating until smooth. Pour the batter into the prepared pan and bake for about 35 minutes or until the cake sets. For the topping: In a mixing bowl, combine the sugar, cinnamon, flour, shortening, and pecans together, mix well. Spread the topping evenly over the baked cake and return to the oven. Bake for 20 minutes, or until the topping melts. Remove from the oven and serve warm. Garnish with whipped cream, mint, cinnamon-sugar mixture, and powdered sugar.

CAJUN SYRUP CAKE (GÂTEAU DE SIROP)

Steps:

• Combine dry ingredients.
• Then in a mixing bowl add milk, eggs 1 at a time, shortening & cane syrup.
• Beat gently only till all ingredients are mixed together (do not overbeat!).
• Pour batter into bundt pan, tube pan or deep cake pan & bake at 350°F for 30-35 minutes.

GÂTEAU DE SIROP-LOUISIANA CANE SYRUP CAKE

Steps:

• Combine dry ingredients in a large mixing bowl.
• Add milk, eggs one at a time, shortening and cane syrup.
• Beat *gently* only until all ingredients are mixed together (do NOT overbeat!
• Pour batter into a well greased bundt or tube pan and bake at 350°F for 30 to 35 minutes.
• Serve with a dollop of whipped cream with a little line of cane syrup and a sprinkle of cinnamon over it.

GâTEAU DE SIROP (SYRUP CAKE)

Steps:

• Preheat oven to 350°F. Grease a 10-inch round (or 9-inch square) baking pan with butter, 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, 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 45 minutes. Let cool completely in pan, about 1 hour. Remove from pan; dust with powdered sugar. If desired, top with sweetened whipped cream and drizzle with additional cane syrup.

GATEAU DE SIROP

Steps:

• Preheat oven to 350°F. Place a 9-inch round metal baking pan in the oven to heat.
• Beat egg in a large heatproof mixing bowl. Add syrup, white whole-wheat flour, all-purpose flour and salt; mix well to blend. Stir in butter.
• Combine boiling water and baking soda in a bowl, then pour into the batter; stir just to combine.
• Carefully coat the preheated pan with cooking spray. Pour the batter into the pan. Top with pecan halves.
• Bake the cake until a knife inserted in the center comes out with a few crumbs attached to it, 30 to 32 minutes. Cool in the pan on a wire rack for 30 minutes. Serve warm with whipped cream, if desired.