Spiced Rye Cake (Wheat free)

You are here:

Print to PDF

[X]

Print recipe

Spiced Rye Cake (Wheat free)

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

1 slice(s)

Spiced Loaf Cake (Wheat free)

130 g margarine, dairy-free
250 g treacle sugar
2 eggs
130 g mollasses, (Molasses flavour is very strong the next day! For die-hard health nuts!!)
360 g rye flour
1 tsp Baking Powder, pre-made
1 tsp ginger - ground or paste, (I used paste)
half tsp ground cinamon
half tsp ground nutmeg
200 g water

Add to shopping list

6

1h 40min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Afternoon tea Snack Baking Birthday Everyday Easy Quick Cake Dessert Lactose free Non-dairy Pantry

Recipe's preparation

Spicy Rye Loaf Cake

1. Preheat oven at 160°C (325°F or Gas mark 3)

2. Grease and line large loaf tin with wax wrap. (I use non stick spray!)

3. Chop margarine for 15 secs/speed 6

4. Melt at 37°/1min/speed 1

5. Add all other ingredients. [size= 12px; line-height: 1.5]Mix together at the following intervals,scraping the bowl with spatula in between.[/size]

[size= 12px; line-height: 1.5] * 30 secs/speed 1.[/size]

[size= 12px; line-height: 1.5] * 30 secs/speed 5 . [/size]

[size= 12px; line-height: 1.5] * 30 secs/speed 5.[/size]

5. Spoon into loaf tin and bake for approx 90mins. (or when toothpick comes out clean)

6. Remove and cool on wire rack.

Accessories you need

Spatula TM5/TM6
buy now

Tip

This makes a very heavy, dense and moist loaf, almost chewy...which I know not everyone likes...but I do! Best eaten cool the same day, either plain or with butter. The molasses taste gets stronger on the 2nd day - I will try using golden syrup next time and see how that tastes. I haven't tried freezing it yet, if you try, let me know how it goes.

I am wheat intolerant and I made this cake for myself especially with rye flour, because my 13yo son doesn't like rye! He literally inhales all the baked goods at home...I thought he would leave this one alone, but unlucky for me he LOVED it, so that's why there is only a little bit left for the photo!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.