I was looking through my many cook books for a cake to bake and I decided on this rye pound cake from “near and far” by Heidi swanson. it was such a wonderful cake and it is made with 100 percent rye flour. it is packed with seeds so it has a great texture , I used the zest of a grapefruit as I didnt have a orange.
I just love collecting cook books this is only the second recipe I have tried from this book though I have previously made the nori granola but I’m keep to try more recipes out. I have ran out of shelves on my book case now because I have so many cook books and my amazon wish list is full of ones I want to get. so I’m going to have to find a new place to store them.
it was so easy to make which I love, and if you love seeds like me you will like it, I’m not used to eating cakes with lots of seeds in so I will defiantly be trying it more in the future.
- 285g/ 10oz rye flour
- 2 tsp baking powder
- 3/4 fine grain sea salt
- 1 tsp lightly toasted caraway seeds
- 1 1/2 tablespoons black sesame seeds
- 60g/2 oz/ 1/2 cup sunflower seeds
- 115g/4 oz pepitas (pumpkin seeds)
- 1 tbsp. freshly grated orange zest
- 170g/60 oz unsalted butter
- 215g/ 7 1/2 oz natural cane or muscovado sugar
- 125 ml/ 4fl oz / 1/2 cup runny honey
- 2 tsp natural vanilla extract
- 3 eggs
- 250g/ 9 oz/ 1 cup full fat yogurt
grease and flour 2.5 litre bundt tin, preheat the oven to 180c 350f
in a bowl combine the flour, baking powder, salt, seeds and zest. with an electric mixer in another bowl cream together the butter and sugar then add the eggs one at a time, mixing in between each one, then add the vanilla. add half the flour and mix then add half the yogurt and mix, finally add the remaining flour/seeds and mix in then add the last of the yogurt. once well mixed pour into the prepared tin and bake for approx. 50 minutes. to lest insert a cake tester or knife and it should come out clean.
I decided to add a glaze and use the juice from half the grapefruit (or orange like the recipe uses) and mix it with powdered sugar