While many of us think of apples and pumpkins in the fall, we sometimes forget that it is also sugarcane season. That of course depends on where you live. For some people, this time of the year means smelling sugar cane being burned and loads of debris on the road from it being carried away. What to do with all of that sugar cane? A lot of it gets turned into syrup, similar to a sweet but mild molasses.
A Gateau de Sirop is a traditional Cajun syrup cake, popular this time of the year when cane is being harvested in abundance in Louisiana. Add the syrup to a cake with cinnamon, cloves, nutmeg, allspice, ginger, sour cream and buttermilk and you're basically looking at a very moist, subtle gingerbread. Top it with a little bit of powdered sugar and you're set to go!
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