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.
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Afidu Kalamu
[email protected]I'm allergic to rye, so I'm not sure if I can make this cake. Is there a substitute for rye flour?
Richo Zooie
[email protected]This cake looks so moist and fluffy! I'm definitely going to try this recipe.
Kallie Du Toit
[email protected]I'm not a big fan of ginger, but this cake sounds really good. I might give it a try.
Avgeek With moayed
[email protected]This recipe looks delicious! I can't wait to try it.
Camara McIntyre
[email protected]I'm not sure if I did something wrong, but my cake didn't turn out as pictured. It was more like a muffin.
Kalyango Gracek
[email protected]This cake is way too sweet for my taste.
Iyekeoretin Osasumwen
[email protected]I'm not sure what all the fuss is about. This cake is just okay.
Mahi Safi
[email protected]This recipe is missing some important instructions. I had to guess at how to do some of the steps.
Fouad Yasser
[email protected]I followed the recipe exactly and the cake turned out dry and crumbly. I'm not sure what I did wrong.
Patricia Nkuna
[email protected]This cake is a bit too spicy for my taste, but I can see how others might enjoy it.
Heidi A “Spring” Robinson
[email protected]I'm not a big fan of rye bread, but this cake was surprisingly good! The ginger and honey really balance out the flavor.
Larhubarbe Louis Michael Orlando
[email protected]This cake is so moist and flavorful! I love the combination of ginger and honey.
ahmedawan370
[email protected]I made this cake for my family and they loved it! It's a great recipe for a special occasion.
Shaown Hasan
[email protected]This cake is delicious! The flavors are amazing and the texture is perfect.
Faizullah Khan
[email protected]I love this cake! It's the perfect combination of sweet and spicy. I've made it several times and it's always a hit.
Hiri Gee
[email protected]This cake is so easy to make and it tastes amazing! The yogurt and honey give it a moist and fluffy texture, and the ginger and spices give it a delicious flavor.
Patricia Nyamungu
[email protected]I made this cake for a party and it was a hit! Everyone loved the unique flavor and the moist texture. I will definitely be making this again.
Gio plays
[email protected]This cake is a winner! It's easy to make and the results are stunning. The cake is moist and flavorful, and the glaze is the perfect finishing touch.
RICARDO MANUEL ARAUJO
[email protected]I was hesitant to try this recipe because I'm not a big fan of rye bread, but I'm so glad I did! The cake is moist and flavorful, and the ginger and honey give it a delicious twist.
Nouman Khann
[email protected]This dark ginger rye cake is incredibly moist and flavorful. The combination of yogurt and honey gives it a unique tanginess that pairs perfectly with the spices. I will definitely be making this again!