This isn’t the type of whole grain cake that the older generation have with coffee. This combination of rye and raisin has a rich flavour that pairs well with an afternoon tea. It also happens to be packed with fibre and iron.
112 g / 1/2 cup Crystal Margarine
200 g / 1 cup Golden brown sugar
135 g / 1 cup All-purpose flour
60 g / 1/2 cup Walnut flour
60 g / 1/2 cup Rye Flour
30 g / 1/4 cup Buckwheat flour
1 g / 1/2 tsp Cinnamon, ground
0.5 g / 1/4 tsp Nutmeg, ground
0.5 g / 1/4 tsp Clove, ground
110 g / 1/2 cup Sunflower seeds, plus extra for garnish
4 g / 1/2 tsp Baking soda
120 g / 1 cup Raisins, soaked overnight in water, then drained
4 g / 1/2 tsp Salt
160 g / 2/3 cup Sour cream
60 g / 1/3 cup Oats for garnishing
120 g / 1/2 cup Honey
- Preheat oven to 350°F(175°C).
- In a large bowl, cream the Crystal margarine and sugar until light and fluffy with a hand held electric mixer, which takes approximately 3 minutes. Beat in the eggs, and continue creaming for another 2 minutes.
- In a separate bowl, whisk together the different flours, sunflower seeds, spices, baking soda and salt. Add the dry ingredients to the batter and mix just until combined.
- Add in the sour cream and raisins, mixing by hand with a rubber spatula. Doing this by hand allows you to keep the raisins from getting mashed
- Line a loaf pan with Crystal margarine and parchment. Fill the loaf pan with batter using a rubber spatula to press the batter into the corners. Top the batter with sunflower seeds and oats, being sure to cover the entire surface of the batter
- Bake for 35 to 45 minutes or until the loaf springs back when pressed lightly in the centre and a wooden toothpick inserted in the centre comes out clean.
- Remove the loaf from the pan while still warm and generously drizzle with the honey, allowing the honey to spread across the surface run down the sides of the loaf.
- Once cool this loaf will keep for up to 3 days when wrapped with plastic wrap or stored in an air tight container.
- If you wanted to try a few different flavour combinations, replace the raisins with different dried fruits such as apricots, figs, cranberries or cherries. Better yet try a mix of a few different ones.