Honey & Rye Cake

Honey & Rye Cake

As alluded to previously, before I popped up to Leeds for the Bloggers Blog Awards, I went to my parents in Scotland and due to the weather on a couple of the days, I ended up doing a good amount of baking. Ingredients up there can be slightly more awkward due to a need for things to keep. My dad also has a bread machine, and because of this he has a large stock of different flours. We unearthed a bag of rye that he practically begged us to use as he had no plans to and didn’t want it to go to waste. After raiding the cupboards we worked out that honey was probably the best ingredient we had at our disposal for doing something cake-y. Some quick (by my parents island internet standards) googling took place and we found that honey & rye cake is actually a particular french special.

Honey & Rye CakeHoney & Rye Cake

This was one of a number of things we baked on the trip,; we started with a Chocolate & Cardamom Loaf and on another day made a giant batch of focaccia. This particular cake was perfect for the weather were experiencing though. While the sun did come out later in the week, a nice heavy, sticky honey and ginger cake was ideal for eating with a cup of tea looking out at the rain. The combination of rye and sweet honey gives it a similar feel to when you make a normal ginger cake with treacle. Finishing the cake off with a dusting of icing sugar works wonderfully, but no more is needed than that. It doesn’t need a drizzle or any frosting.

Honey & Rye CakeHoney & Rye Cake

I’ll be posting a few photos from the trip north shortly, as well as the recipe for the focaccia we baked.

Honey & Rye Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 pieces
Ingredients
  • 130g all-purpose flour
  • 130g rye flour
  • 160ml honey
  • 60ml Oil (I used sunflower)
  • 2tsps baking soda
  • 1tsp cinnamon, ground
  • ½tsp nutmeg, ground
  • ½tsp ginger, ground
  • ½tsp salt
  • 2 large eggs
  • 60ml water, room temperature
  • (optional) handful dates or raisins.
Instructions
  1. Preheat an oven to 135°C(120°C fan assisted) and grease a square cake tin.
  2. In the bowl of an electric mixer, beat together the honey, eggs, oil and water, followed by all of the dry ingredients (and the dates if using). Mix on a low speed until well combined, making sure you scrape down the sides occasionally.
  3. Transfer the mixture to the greased tin and place in the center of the preheated oven.
  4. Bake for about 75 minutes, a toothpick inserted into the center should come out clean.
  5. Allow to cool completely in the pan and dust with icing sugar if you wish, serve cut straight out of the pan in squares.