This is one of the few cakes I’d eat. I’m not a big cake eater (I’m a chocolate girl) but I still bake cakes for my family. If I decide to treat myself to a piece of cake, (apart from birthday cakes) it would be Sophie Dahl’s Banana Bread or this Dutch honey cake.
The recipe for this Dutch honey cake is from Jenni Muir’s book, A Cook’s Guide to Grains. I’ve been baking this cake for my family since I bought the book seven years ago – my older daughter was just a year old! What I love best about this cake is (like casseroles) it tastes better the next day.
Also, you can make different versions of it. If you want a ginger version, just add a tiny amount of powdered ginger to the mixture. If you want a fruity version, add 4-5 tablespoons of sultanas or dates to it. And the best reason why I love this cake is that you can serve it with butter.
Not to bore you any further, here is the recipe.
What you need:
300g rye flour
200g dark brown sugar
1tsp baking powder
½ ground or grated tsp nutmeg
½ tsp ground cloves
What to do:
- Heat your oven to 180 C.
- Grease a loaf tin.
- Mix together all the dry ingredients.
- Make a well in the centre and gradually stir in the milk to give a smooth, thick batter.
- Bake in the oven for 60-70 minutes.
- Remove from oven, leave to stand in tin for 20 minutes, turn out onto a wire rack to cool further.
Yvonne xxxDid you enjoy this post? If so please support us: like, share and comment!