Ingredients

like black pepper, fresh ginger root steeped in boiling water, and hot sauce, which 'adds a little acidity as well as heat.' After it is baked, the cake is soaked in Steens pure cane syrupwhich tastes like a mild, smooth cousin to molassesand then topped with a burnt-sugar meringue, browned with a blow-torch for a toasted-marshmallow effect.

This cake is one of 10 sweet creations in celebration of O's 10th birthday.


Servings: Serves 16–20
IngredientsCake:
2 pieces of fresh ginger (each 4 inches long), peeled and grated
2 Tbsp. unsalted butter , softened
3 3/4 cups and 3 Tbsp. all-purpose flour
1 Tbsp. baking soda
2 tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. freshly ground black pepper
1 2/3 cups Steen's 100% pure cane syrup (available at steensyrup.com)
1 1/3 cups vegetable oil or peanut oil
1 1/4 cups packed light brown sugar
3 large eggs
2 tsp. hot sauce , such as Crystal

Meringue:
4 large egg whites , at room temperature
1 tsp. kosher salt
1 cup sugar
1/2 cup light corn syrup

Description

"This Cake Is Like The Best Gingerbread You've Ever Had," Says David Guas Of His Gateau De Bayou, His Version Of A Traditional Spice Cake From The Acadian Region Of His Native Louisiana.

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