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Gateau De Sirop

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup 65g / 2 1/3oz Solid vegetable shortening - plus

  2. 1 tablespoon 15ml Solid vegetable shortening

  3. 1/3 cup 65g / 2 1/3oz Sugar

  4. 1/3 cup 109g / 3.8oz Steen's Pure Cane Syrup

  5. 1/3 cup 78ml Boiling water

  6. 1 Egg - beaten

  7. 1/2 teaspoon 2 1/2ml Baking powder

  8. 3/4 teaspoon 3.8ml Ground cinnamon

  9. 1 teaspoon 5ml Salt

  10. 1 1/2 cups 93g / 3 1/3oz Flour

  11. 3/4 teaspoon 3.8ml Grated nutmeg

  12. 1/2 teaspoon 2 1/2ml Baking soda

  13. Sugar Cinnamon Topping

  14. 1/3 cup 53g / 1.9oz Light brown sugar

  15. 2 teaspoons 10ml Cinnamon

  16. 3 tablespoons 45ml Flour

  17. 3 tablespoons 45ml Solid vegetable shortening

  18. 1/3 cup 78ml Roasted pecan pieces

  19. Garnish

  20. Whipped cream - in a pastry bag with a star tip

  21. Fresh mint sprigs

  22. Cinnamon-sugar mixture - in a shaker

  23. Powdered sugar - in a shaker

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Grease a 9-inch cake pan with 1 tablespoon of shortening.

  2. 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.

  3. Pour the batter into the prepared pan and bake for about 35 minutes or until the cake sets.

  4. 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.

  5. Garnish with whipped cream, mint, cinnamon-sugar mixture, and powdered sugar.

  6. This recipe yields 1 cake.

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