Snapguide

How to bake a spice cake with rye flour

This cake will keep for 1-2 month

26
STEPS
INGREDIENTS
Do yourself a favor and use whole spices.

Do yourself a favor and use whole spices.

Roast your spices.

Roast your spices.

I use a coffee grinder only for spices.

I use a coffee grinder only for spices.

Use at basting brush to get all the spices.

Use at basting brush to get all the spices.

Grind the cinnamon

Grind the cinnamon

I just love these diamonds. You can substitute them with any dry fruit, or not put any dry fruit in at all

I just love these diamonds. You can substitute them with any dry fruit, or not put any dry fruit in at all

Combined the liquids

Combined the liquids

Mix the ammonium bicarbonate in to the rye flour and add to the liquids

Mix the ammonium bicarbonate in to the rye flour and add to the liquids

Put in a well greased baking tin. Bake for one and a half to two hours, at 350 f. The ammonium bicarbonate will of smell of ammonium while baking There won't be any ammonium in the finished cake.

Test if is done  Put your pin in the middle of the cake, not in the crack. The taste of the spices will develop over time.

Test if is done Put your pin in the middle of the cake, not in the crack. The taste of the spices will develop over time.

You eat it with butter spread on it. If you are a dare devil try it with strong cheese.  Will keep for 1-2 month wrapped in paper and placed in a plastic bag. Store at room temp.

You eat it with butter spread on it. If you are a dare devil try it with strong cheese. Will keep for 1-2 month wrapped in paper and placed in a plastic bag. Store at room temp.

  • 600.0g Honey or molasses
  • 3.0 Egg
  • 0.0c Yogurt
  • 2.0tsp Cinnamon
  • 1.0 Big piece of fresh ginger
  • 12.0 Whole cloves
  • 7.0 Whole Allspice
  • 2.0tsp Cinnamon
  • 1.0tsp Ammonium bicarbonate
  • 1.0 Piece of candied citrus peel
  • 1.0 Piece of Seville orange peel
  • 1 kg rye flour