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    April 3, 2016

    rye seed cake from the near and far cookbook

    Uncategorized

    rye seed cake-1-11 dI was looking through my many cook books for a cake to bake and I decided on this rye pound cake from “near and far” by Heidi swanson. it was such a wonderful cake and it is made with 100 percent rye flour. it is packed with seeds so it has a great texture , I used the zest of a grapefruit as I didnt have a orange.

    I just love collecting cook books this is only the second recipe I have tried from this book though I have previously made the nori granola but I’m keep to try more recipes out. I have ran out of shelves on my book case now because I have so many cook books and my amazon wish list is full of ones I want to get. so I’m going to have to find a new place to store them.

    it was so easy to make which I love, and if you love seeds like me you will like it, I’m not used to eating cakes with lots of seeds in so I will defiantly be trying it more in the future.

    rye seed cake-1-14

    rye seed cake-1-10 v

    rye seed cake-1-15

    rye seed cake-1-7

    rye seed cake-1-6 vrecipe

    • 285g/ 10oz rye flour
    • 2 tsp baking powder
    • 3/4 fine grain sea salt
    • 1 tsp lightly toasted caraway seeds
    • 1 1/2 tablespoons black sesame seeds
    • 60g/2 oz/ 1/2 cup sunflower seeds
    • 115g/4 oz pepitas (pumpkin seeds)
    • 1 tbsp. freshly grated orange zest
    • 170g/60 oz unsalted butter
    • 215g/ 7 1/2 oz natural cane or muscovado sugar
    • 125 ml/ 4fl oz / 1/2 cup runny honey
    • 2 tsp natural vanilla extract
    • 3 eggs
    • 250g/ 9 oz/ 1 cup full fat yogurt

    directions

    grease and flour 2.5 litre bundt tin, preheat the oven to 180c 350f

    in a bowl combine the flour, baking powder, salt, seeds and zest. with an electric mixer in another bowl cream together the butter and sugar then add the eggs one at a time, mixing in between each one, then add the vanilla. add half the flour and mix then add half the yogurt and mix, finally add the remaining flour/seeds and mix in then add the last of the yogurt. once well mixed pour into the prepared tin and bake for approx. 50 minutes. to lest insert a cake tester or knife and it should come out clean.

    I decided to add a glaze and use the juice from half the grapefruit (or orange like the recipe uses) and mix it with powdered sugar

     

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    7 Comments

    1. Angela - Patisserie Makes Perfect says

      April 4, 2016 at 10:33 am

      This looks amazing Aimee. I love your bundt tin so much too, the glaze is just perfect.

      Well done.

    2. Courtney | fork to belly says

      April 5, 2016 at 5:31 pm

      Absolutely beautiful! Bundt cakes are always so dreamy and perfect. Love this one, lady<33

    3. Daisy says

      July 5, 2016 at 11:35 pm

      You mention honey in the ingredients but not when to add it. I added it after the sugar. Hope that’s all right, if you want to clarify.
      Thanks. The batter tasted good. It’s in the oven now.

      • twiggstiudios says

        July 8, 2016 at 10:50 am

        yes I think that’s when I added it xx

    4. MasterCakes says

      December 3, 2018 at 1:03 pm

      What a gorgeous cake! I love that you used the flour. I’ve been wanting to try rye flour and will be using this recipe to for my first experience! MasterCakes

      • gd_support says

        December 4, 2018 at 1:25 pm

        thank you yes it was really tasty x

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