Lunch: Gateau de Sirop

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Gateau de Sirop

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

One 4-inch piece fresh ginger, peeled and grated
1 tablespoon unsalted butter, at room temperature for greasing pan
2 1/2 cups all-purpose flour, plus more for dusting pan
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups cane syrup, such as Steen's, plus extra for serving, optional
1 cup peanut oil or vegetable oil
1 cup light brown sugar
1 teaspoon hot sauce, such as Crystal's
2 large eggs

Instructions

Place the ginger in a small saucepan. Pour 1 cup of water over the ginger and bring the mixture to a boil over medium-high heat. Turn off the heat and let the ginger steep for 5 minutes, and then strain the mixture through a fine-mesh sieve placed over a bowl. Press on the ginger to extract all of the liquid, discard the ginger pulp and set the ginger water aside.
Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
Whisk 2 1/2 cups flour, baking soda, cinnamon and salt together in a large bowl and set aside.
Pour 1 cup cane syrup, oil, brown sugar, ginger water and hot sauce into the bowl of a stand mixer (or into a large bowl if using a hand mixer) and whisk to combine. Whisk in the eggs one at a time. Then add the dry ingredients all at once. Using the paddle attachment, beat the mixture on low speed until the batter is smooth, 2 to 3 minutes. Scrape the sides and bottom of the bowl using a rubber spatula and then pour the batter into the prepared cake pan.
Bake until a cake tester inserted into the center of the cake comes out clean and the center resists slight pressure, about 1 hour. Place the cake on a cooling rack to cool for 15 minutes. Use a cake tester or a fork to poke holes into the top of the cake, going almost all the way through the cake. Pour the remaining 1/2 cup cane syrup over the top of the cake and let it sit for at least 1 hour before slicing. You can also unmold the cake for presentation, but be sure to pour more cane syrup over it before serving.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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