Best 3 Dark Ginger Rye Cake With Yogurt And Honey Recipes
Dark ginger rye cake is a delightful treat that combines the warm, spicy flavor of ginger with the hearty, nutty taste of rye flour. Adding yogurt and honey to the batter creates a moist, tender crumb that is both indulgent and wholesome. This unique cake will transport you to a cozy café nestled in the heart of a quaint European village, where the air is filled with the tantalizing aroma of freshly baked goods. Whether you're celebrating a special occasion or simply craving a comforting dessert, this luxurious cake is sure to satisfy your sweet tooth.
Check out the recipes below so you can choose the best recipe for yourself!
DARK GINGER RYE CAKE WITH YOGURT AND HONEY
Steps:
- Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
- Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
- Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
- Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
- Do Ahead
- Cake can be made 3 days ahead. Store tightly wrapped at room temperature.
RYE AND GINGER CAKE
This cake is a simple delight, a nice ending for a rich dinner or something to enhance teatime. It depends on ginger, the candied kind, though some ground ginger ramps up the cool spice flavor. The candied ginger, and also raisins, are macerated in whiskey - rye in this case, though bourbon, Scotch, or Irish or Japanese whiskey would be fine. And the whiskey contributes to a final glaze.
Provided by Florence Fabricant
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Place crystallized ginger and raisins in a small saucepan. Add half the whiskey, bring to a simmer, remove from heat and set aside.
- Butter a loaf pan that is 8 1/2 by 4 1/2 by 2 3/4 inches. Dust with flour.
- Sift flour, baking powder, ground ginger and salt together. Set aside. By hand or machine, beat butter and brown sugar together until well blended and fluffy. Beat in eggs, one at a time. Stir in flour mixture. Fold in chopped ginger and raisins along with the soaking whiskey. Spread batter in pan and bake about 1 hour, until a cake tester comes out clean.
- Place pan on a rack to cool. When cool, remove cake from pan and place it, top side up, back on the rack. Place a sheet of foil or parchment under the rack to protect your countertop.
- In a small saucepan, bring remaining whiskey and the granulated sugar to a simmer and cook until the sugar has dissolved. Use a thin wooden skewer to poke holes in the cake. Brush on sugar and whiskey glaze. Allow to set another 10 to 15 minutes before cutting and serving cake. If well wrapped in foil and allowed to rest a day or two without cutting, the flavors of the cake will ripen and mellow.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 198 milligrams, Sugar 41 grams, TransFat 1 gram
HONEY & RYE CAKE
A different version of honey cake - I don't think I have ever seen one with rye flour in it. Adapted from an very old holiday issue of Good Housekeeping. A good snack cake to have with your tea.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 275 F and grease& flour a square 8"x8" cake tin.
- Using a mixer on low speed, beat together all ingredients until well mixed, scraping down sides of the bowl as needed.
- Scrape into the pan and bake for about 75 minutes, or until a toothpick tests clean.
- Let cool completely in the pan.
- Cut into 14 small slices.
Nutrition Facts : Calories 171.7, Fat 4.8, SaturatedFat 0.6, Cholesterol 30.2, Sodium 274, Carbohydrate 30.8, Fiber 1.4, Sugar 18.2, Protein 2.6
Tips:
- To achieve a moist and flavorful rye cake, it's crucial to use freshly ground rye flour. Alternatively, you can purchase pre-ground rye flour and toast it in a skillet for a few minutes to enhance its flavor.
- For a smooth batter, make sure to sift the dry ingredients together, ensuring there are no lumps.
- Don't overmix the batter; overmixing can result in a dense and chewy cake. Mix just until the ingredients are well combined.
- Use high-quality, dark chocolate and cocoa powder for a rich and intense chocolate flavor.
- Don't overbake the cake. Check for doneness by inserting a toothpick or skewer into the center of the cake; if it comes out clean, the cake is ready.
- Allow the cake to cool completely before frosting it. This will prevent the frosting from melting and becoming runny.
Conclusion:
The Dark Ginger Rye Cake with Yogurt and Honey is a delightful and unique dessert that combines the rich flavors of chocolate, ginger, rye, and honey. It's perfect for special occasions or as a treat to enjoy with friends and family. With its moist and flavorful crumb, decadent chocolate frosting, and subtle hints of ginger and honey, this cake is sure to impress even the most discerning palate. Give it a try, and you'll be amazed by how delicious a rye cake can be!
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