Rustic French Honey Cake

This cake is only slightly sweet. It is a cake that answers the age old question, “is it ok to put a slab of butter on my cake?” with a definitive yes. I find it great in the afternoon with an espresso and if it is a Saturday I might even attempt an armagnac, cognac or a sweet walnut liquor. If you just can’t help yourself you could add another 1/8 cup of honey.

The cake is good wrapped in plastic wrap for a couple of days. It was eaten over the course of 3 days here and, for me, only got better.

Makes 9 pieces

1 cup rye flour, fine grind

1 cup unbleached cake flour

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/2 cup honey

2 large eggs

1/4 cup unsalted butter, melted

1/2cup whole milk

1 cup prunes, chopped

1. Preheat the oven to 350˚ F. Grease an 8 X 8 inch square cake pan. A parchment square in the bottom might be a good idea if you think the cake will stick to your pan. Grease the parchment too.

2. Sift the flours into a mixing bowl. Any large pieces of bran left in the strainer can be discarded. Add the baking soda, cinnamon, nutmeg, salt and cloves.

3. Add the eggs, honey, milk, and butter. Stir with a wooden spoon to combine. Add the prunes and stir to distribute them.

4. Pour the batter into the pan and bake for 35 minutes or until a cake tester poked into the middle of the cake comes out clean.

5. Remove it from the oven and let it cool. Dust with powdered sugar if desired. Serve.

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Persimmon Chocolate Muffins

These are a favorite of mine.  Chocolate and persimmon go together with buckwheat in the best way possible.   This recipe is adapted from one in the book Good to the Grain by Kim Boyce which is a really good guide to teaching how to incorporate whole grains into your baked goods.

Makes 12 muffins

1 pound persimmon pulp

6 tablespoons unsalted butter

1/2 cup light brown sugar

2 eggs

1/2 cup buttermilk or plain yogurt

1 cup buckwheat flour

1 1/2 cup all purpose flour

1/4 cup + 2 tablespoons coco powder

2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

4 ounces of bittersweet chocolate chips or chop 4 ounces with a knife

1. Preheat the oven to 350 degrees. Grease muffin liners and put them in the tins.

2. In the bowl of a mixer cream the butter with the light brown sugar. Add the eggs and mix. Scrape down the sides as necessary. Now add the buttermilk and persimmon pulp.

3. Mix until combined. Scrap down the sides.

4. Combine the flours, baking powder and soda along with the coco powder and the salt in a bowl, stir it to mix. Add it to the wet ingredients and mix until just combined. Scrap down the sides.

5. Mix and add the chocolate chips. Mix until combined. Fill the muffin liners until 2/3 full.

6. Bake in a preheated 350˚ F oven for 35 minutes.