[ITJB Challenge] - Week 5: Honey Cake
I'm almost caught up! It's week 5 in the Inside the Jewish Bakery Challenge - Semester 1. This week was Honey Cake.
This called for white rye flour. To make it, I milled whole rye and then sifted to 80% extraction. I think the walnuts were a little heavy, the centers never really rose even after 3 hours of cooking. Almonds may have been a better choice.
In spite of it being a really runny, gummy, goopy batter, it baked up incredibly light, and not nearly as sweet as I would have anticipated from the pound of honey in it. There is no gumminess at all.