Rye Honey Cake!

When you want a sweet treat in the summer, you usually tend to go more for fruits rather than cream cakes. But sometimes when you do crave baked goods, it’s good to have in your repertoire some simple recipes that are no-fuss and not too heavy.

This traditional French cake is a perfect example. The only heaviness comes from the rye flour, which indeed feels heavier than wheat. It’s also the perfect recipe to showcase our Urbangrains Pine Wildflower Honey.

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This is the recipe adapted from about.com. Also called ‘couque’, it’s a cake that you will find in traditional taverns in the country, so we hear. It’s not too sweet in spite of containing two types of sugar. And trust me, you won’t feel guilty snacking on a small slice every once in a while. The trouble is that it’s so tasty, it might not last that long!

Rye Flour – 1 cup

Plain Flour – 1 cup

Caster sugar – 1/3 cup

Baking soda – 2 tsp

Ground cinnamon – 1 tsp

Grated Nutmeg – 1/4 tsp

Salt – 1/2 tsp

Urbangrains Wildflower Honey – 2/3 cup


Eggs – 2

Vegetable Oil – 1/4 cup

Water – 1/4 cup

We baked this in a lined 9” baking pan Pre-heat oven to 180*C. Mix dry ingredients, then add the wet ingredients and beat only till mixed (you don’t want a rigid texture that comes from overmixing). Pour into prepared baking pan and bake in the oven for about half an hour. Cool it on a wire rack before slicing


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