Nov.

24

acadian spice cake

For a taste of New Orleans this Thanksgiving, why not try this simple and delicious Acadian Spice Cake created by Ken Smith of Upperline restaurant. Chef Ken has been cooking Creole cuisine since he was a young boy and says, “The first meal I ever prepared was a cake, ” so you know this cake is good. The next time you’re in New Orleans, be sure to take the St. Charles streetcar to Upperline and enjoy Chef Ken’s contemporary take on creole cuisine. Happy Thanksgiving!

Gâteau de Sirop

2½ cups flour
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking powder
½ tsp. ground cloves
½ tsp. fine salt
½ tsp. finely ground black pepper
1½ cups dark cane syrup
½ cup canola oil
1 egg, lightly beaten
1½ tsp. baking soda (dissolve in 1 cup boiling water)
Confectioner’s sugar, for garnish

Directions

Preheat oven to 350.

Butter a 9″ round cake pan and line the bottom with buttered parchment paper. Sprinkle the cake pan lightly with a bit of flour and be sure to turn and tilt the pan to coat all sides. Tap out any excess flour.

In a large bowl, whisk together flour, ginger, cinnamon, baking powder, cloves, salt and pepper. In another bowl, whisk together the syrup, oil and egg. Beat one-third of the flour mixture followed by one-third of the soda mixture into the syrup mixture; repeat twice more, to make a smooth batter. Pour the batter into the prepared cake pan, smooth the top with the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, about 1 hour. Let the cake cool completely in the pan. Invert the cake onto a plate and dust with confectioner’s sugar. Serves 10.

Photo: Landon Nordeman

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