Less sweet than pure sugarcane syrup, sirop de batterie is more like black treacle—well known by Carnival revelers—and is one of the most traditional ingredients used in Caribbean baking. It definitely goes in the Bonbon Sirop, a sweet, moist cake that is close to spice cake or gingerbread. Voyage to the Caribbean land of sugar…
Easy to make, the main ingredient in the Bonbon Sirop is sirop de batterie. Also called “gros sirop,” it is thick, almost black, yet maintains the taste of fresh sugar cane juice; a kind of molasses produced primarily in Martinique and Guadeloupe. Sirop de batterie is also used in punch, hard lemonade, cakes, and candies. Some mix it with charcoal to adorn themselves during Carnival, such as the legendary “neg gwo siwo,” when other Carnival-goers, in all good fun, dread running into them, as contact is syrupy and messy! Obtained after the evaporation of sugar cane juice, sirop de batterie is considered to have nutritional virtues, especially as it is rich in trace elements. The cake we are about to make takes all of this into account. It is even better the next day after it was baked, when all the flavors have had time to mature. Another positive point: as it does not contain eggs, it can sit out for several days at room temperature (tropical temperature, that is to say!!!!).
INGREDIENTS
• 3 1⁄3 cup flour
• ¾ cup brown sugar
• 1 tsp nutmeg
• ½ tsp cinnamon
• ½ tsp clove optional
• 1 ¼ tsp of ginger
• ½ cup of milk
• 1 cup of sirop sirop de batterie
or dark sugarcane syrup
(molasses might work as a substitute)
• 1 tbsp vanilla
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tbsp sweet butter
• A pinch of salt
• 1 tbsp vanilla extract
RECIPE:
~ Preheat the oven to 350° F (180° C)
~ Sift the flour, baking soda, and baking powder
~ In a separate bowl, mix the sirop de batterie, sugar, milk, spices, and butter
~ Gradually add the sifted ingredients, making sure to mix well
~ Transfer to a greased 9” round pan
~ Cook for 30 to 45 minutes at 350° F
~ The cake is cooked when the top is golden brown and a knife comes out dry. Let it really cool before removing from the pan. What a treat!
Auteur : Cécile Gitany
