For New Orleans-born and bred chef David Guas, gâteau de sirop is “hands-down the best darn gingerbread on earth.” This Cajun “syrup cake” is made with fresh, grated ginger and copious amounts of cane syrup, a Louisiana specialty that Mr. Guas describes as “kind of like the lovechild of molasses and sorghum.”
Introduced to the region by Jesuits over two centuries ago, the process of harvesting sugarcane in the fall and boiling it down into sticky-sweet cane syrup has become a key part of Louisiana culinary history. Mr. Guas, known for his role as co-judge on cooking shows such as “Chopped” and his philanthropic work with charities such as Chefs Feeding Families, is also a staunch champion of New Orleans’s culinary heritage.
