If you have a shuf at the recipe below, and if you are familiar with some of the honey cakes I have made over the last 18 years, you might be able to imagine how difficult it was for me to follow this recipe. No fresh or dried fruit? No citrus zest or juice? No coffee or tea or liquor? No spices save a bit of cloves (cloves of all things?)? Hardly any fat? All that baking soda? Won't this cake be plain, dry, and unremarkable? No, no, and no. This is honey cake to which all others aspire. At first you think it is not sweet or moist, but then, just as you finish your first bite, the dark flavors of the rye and buckwheat sneak up you and you need another bite, and then another. I should have known any recipe from The Vegetarish-Dietishe Kokh Bukh would conquer all.
Rye and Buckwheat Honey Cake
2 eggs
250g (9 ounces, 1 cup) buckwheat honey
250g (9 ounces, 1 1/4 cup) sugar
1/2 teaspoon cloves
1/2 teaspoon salt
75g (3 1/2 ounces) oil (I used sunflower oil)
1 1/2 tablespoons (20g, 3/4 ounce) baking soda
200g (1 3/4 cups, 7 ounces) rye flour
200g (1 3/4 cups, 7 ounces) all-purpose flour
Prepare a quarter-sheet pan, a nine-inch cake pan, or an eight-inch tube pan, and heat the oven to 350f (mark 4). Beat the eggs and add the sugar and honey. Continue beating, adding the cloves and oil. Sift together the flours and baking soda, and mix into the batter. If the mixture is too dry add just a little water.
Scrape into prepared pan and bake 25 minutes for the quarter-sheet or 35 for the cake pan, or until a tester comes out clean. for best results, allow to rest one day.
Cake tasted absolutely delicious. The texture, however, was closer to pudding than cake. I baked it in a nine-inch round pan that had about one-inch sides. It bubbled over in the oven, but then settled down beautifully. What can I do to get closer to the texture of a cake, please? Also, I love this blog and kvell from its radiant warmth and wholesomeness.
ReplyDeleteLike your website, this cake is a marvel. I am not certain, however, that the non-metric measurements are accurate. For example, 250g of Buckwheat Honey measured 2/3 of a cup bei mir. And so on. So I have made this twice now, the first time, using one cup of honey, resulted in sliceable pudding. The second time, using metric measurements, was better, although the bottom scorcehed a touch. The flavor is addictive and transporting, like to an imaginary Anatevka. I love everything about this website, and all the love you bring to it and into the world. May I be so bold as to ask you to check the measurements please? A shaynem dank un a gutes noyen yahr far eych. STEVE
ReplyDeleteThank you Steve, I will have a look. I will certainly reduce the soda.
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