January 8, 2012 - 4:47pm
[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.
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Makes we want to make it again. Did you use the buckwheat honey? I thought it gave it a very unique flavor. -Varda
No, I used local wildflower honey. I'm not sure where to score buckwheat honey in these parts...
That looks great- and so interesting, I haven't seen rye in a sweet bread before. Is it a quick bread? or yeasted?
No yeast involved, just some baking soda. I was a little skeptical about 100% rye as well, but it came out fantastic.
I remember that cake. I grew up with it in my house every week.
I found "Light Rye" Flour. Is that the same thing as White Rye?
Also, can I sub sliced almonds for the walnuts?
Thank you
ibake -
Sorry for the late response, you posted this during the dark days of my summer move. I'm pretty sure you can use light and white rye interchangably. And certainly almonds will work as well as walnuts, perhaps even better in terms of oven spring.
light rye and white rye are identical.
Stan Ginsberg
I've been thinking about this cake. I remember Honey Cake from when I was a little girl. Thank you for your reply. Our favorite cake from the books so far is Aunt Lillian's apple Cake. I make it in the Nordic Ware Pound Cake Pan and it comes out perfect. Can't wait to try the Honey Cake!! Thanks!!