I don’t know what’s happening to me. I think I might be turning into a baker. Today I decided to bake something and this spiced, nutty, sticky cake is the result of an experiment gone very, very right. Rye flour is low in gluten compared to wheat flour, which means it will produce denser results. Fortunately, light and fluffy is not what I’m looking for in a spiced cake and the rye flour also has a slightly sweet, nutty flavour that pairs wonderfully with the spices, nuts and sticky dates. If you can find the inner strength to not eat it straight out of the oven, you will find the taste will have improved by the next day, as the spices will have had more time to really mingle.
200 g whole grain rye flour
2 tsp baking powder
85 g softened butter
100 g brown sugar
200 g medjool or mazafati dates, chopped
1/2 cup chopped walnuts
150 ml milk
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground coriander
pinch of nutmeg
pinch of allspice
pinch of cardamom
pinch of salt
- Heat the oven to 160 degrees celsius fan
- Combine the butter and sugar. Add the eggs, milk, dates, walnuts, spices and salt and stir until smooth.
- Combine the rye flour with the baking powder and add to the mix.
- Spoon the batter into a greased loaf tin and bake for 50 minutes.
- If a fork or skewer comes out clean, the cake is done.
- Leave to cool a little and then turn the cake out on a cutting board.
- Enjoy a slice or two with a nice cup of tea.
- Wrap the cake in baking paper to prevent it from drying out.