Copyright © 2015 Ranelle Kirchner - All Rights Reserved - Designed by Adrian Daniel Schramm
Looking through my posts, I realized I am missing a very important category, SWEETS! And even though I preach about whole foods and nutrition, I believe one should treat themselves. What I love to do is read through cookbooks, find interesting & delicious sounding recipes, and tweak them to be healthier. This doesn't always work, but more often than not, it does! With this recipe, I explored honey cake, traditionally eaten for Rosh Hashanah, the Jewish new year. Typically, it's made using only all-purpose flour and at least double the sugar. Below, you'll find my version made with rye flour and half the amount of sugar. There's no need to have so much sugar in this recipe since there's enough natural sweetness coming from the honey.
I enjoy eating this for breakfast with a soft-ripened cheese and fresh fruit to balance out the meal, but it makes for a great dessert. If an after dinner sweet is more your style, try serving it with a rose & cherry preserve or have it with orange marmalade and yoghurt dollop. And if you need something creamier and rich, have with vanilla ice cream.
makes 2 loaves
2 cups all-purpose flour
1 cup rye flour
2 tsp. rounded baking soda
1/2 cup sugar
1/2 tsp. salt
3 eggs lightly beaten
2/3 cup honey
6 tbsp safflower oil
1 1/4 cup coffee, brewed [i prefer french press] & cooled
1/2 tsp vanilla
Preparation: preheat oven to 350F
1. mix all-purpose and rye flour with baking soda & cardamom in a small bowl
2. in another mixing bowl of a stand mixer [or one suitable for a hand mixer] whisk together sugar, salt, eggs, honey, oil, coffee, and vanilla.
3. gradually add the dry ingredients to the wet and mix until thoroughly combined
4. divide evenly and pour into two prepared, buttered 9" x 5" loaf pans
5. bake for 50-60 minutes until the tops are golden and a toothpick poked into the center of the layer comes out clean