Gateau De Sirop

Recipe Ingredients

1/3 cup	65g / 2.3oz	Solid vegetable shortening - plus
1 tablespoon	15ml	Solid vegetable shortening
1/3 cup	65g / 2.3oz	Sugar
1/3 cup	109g / 3.8oz	Pure cane syrup
1/3 cup	78ml	Boiling water
1		Egg - beaten
1/2 teaspoon	2.5ml	Baking powder
3/4 teaspoon	3.8ml	Ground cinnamon
1 teaspoon	5ml	Salt
1 1/2 cups	93g / 3.3oz	Flour
3/4 teaspoon	3.8ml	Grated nutmeg
1/2 teaspoon	2.5ml	Baking soda
		Sugar Cinnamon Topping
1/3 cup	53g / 1.9oz	Light brown sugar
2 teaspoons	10ml	Cinnamon
3 tablespoons	45ml	Flour
3 tablespoons	45ml	Solid vegetable shortening
1/3 cup	78ml	Roasted pecan pieces
		Garnish
		Whipped cream - in a pastry bag with a star tip
		Fresh mint sprigs
		Cinnamon-sugar mixture - in a shaker
		Powdered sugar - in a shaker

Recipe Instructions

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

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.

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

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.

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

This recipe yields 1 cake.

Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK

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