Gateau de Sirop

From EatingWell: September/October 2012

This easy cake recipe by Cajun food authority Marcelle Bienvenu is studded with pecans and is typical of Cajun cooking—it’s rustic, humble and made with ingredients that are always on hand. Serve this easy cake recipe for breakfast with cafe au lait or as a simple dessert accompanied by whipped cream or ice cream. Cane syrup comes from cane juice that has been cooked until it’s golden and toasty-flavored. You can use molasses or honey in its place.

Makes: 8 servings

Active Time: 15 minutes

Total Time: 1 1/4 hours

Nutrition Profile

High fiber | Low cholesterol | Low sodium |

View Our Nutrition Guidelines »

Ingredients

1 large egg
1 cup pure cane syrup, such as Lyle’s Golden Syrup
1 cup white whole-wheat flour
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons butter, melted
1 cup boiling water
1/2 teaspoon baking soda
1 cup pecan halves
Whipped cream (optional)

Preparation

Preheat oven to 350°F. Place a 7-by-11-inch (or 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.

Tips & Notes

Make Ahead Tip: Wrap cooled cake airtight and keep at room temperature for up to 2 days

Nutrition

Per serving: 327 calories; 13 g fat ( 3 g sat , 6 g mono ); 31 mg cholesterol; 51 g carbohydrates; 26 g added sugars; 6 g protein; 3 g fiber; 162 mg sodium; 97 mg potassium.

Nutrition Bonus: Iron (18% daily value)

Carbohydrate Servings: 3 1/2

Exchanges: 3 1/2 starch, 2 1/2 fat

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