Gateau de Sirop


Recipe courtesy of Dam Good Sweet by David Guas and Raquel Pelzel (Tauton Press, 2009)

Serves 8



  • 1 piece fresh ginger, about 4 inches long, grated
  • 1cup water
  • 1 tablespoon unsalted butter at room temperature
  • 2 1/2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups Steen's cane syrup plus extra for serving
  • 1 cup peanut or vegetable oil
  • 1 cup light brown sugar
  • 1 teaspoon hot sauce (I like Tabasco, David Guas likes Crystal)
  • 2 large eggs
  • whipped cream for serving, optional

Gateau de Sirop




Combine ginger and water in a small saucepot and bring to a boil.
Remove from heat and allow to steep for 5 minutes.
Strain, reserving liquid. Discard solids.
Set aside.

Preheat oven to 350 degrees.
Butter a 9" cake pan, sprinkle in 2 tablespoons flour and tap to coat.
Discard excess flour. Set aside.

Combine remaining flour, soda, cinnamon and salt. 
Combine 1 cup cane syrup, oil, brown sugar, ginger water and hot sauce in a bowl and mix to combine at medium speed until blended.
Add eggs, one at a time, beating until blended after each addition.
Add flour mixture and beat mixture until smooth.
Pour batter into cake pan and bake until a cake tester comes out clean, about 1 hour.
Cool on a wire rack.

Using a cake tester poke holes through cake, stopping just short of the bottom.
Pour remaining cane syrup over cake and allow to sit for at least 1 hour
Serve with extra cane syrup and whipped cream, optional.

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