Honey & Rye Cake
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Prep time: 
Cook time: 
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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.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/honey-rye-cake/