Nutty rye sponge cake

[Mark Parrott]

Some of you may already know about my cake experiment, but I've put it here so it's easier to find.

8oz Rye flour
4oz butter (softened)
4 large eggs (as fresh as you can get)
2.5oz Truvia (or similar) sweetener
1 tbsp bicarbonate of soda
1 tbsp baking powder
Vanilla essence (a few drops)
Almond essence (a few drops)
Some crushed walnuts
Some crushed hazelnuts (these were all the nuts I had but any will do)
A good helping of desiccated coconut (I didn't measure this)
A splash of milk

Mix together flour, butter & sweetener. Then add eggs & continue mixing. Add bicarb, baking powder, essences, nuts & coconut and keep mixing. The dough may look a bit thick at this point so add the milk to loosen it up a bit. Grease & line a loaf tin with parchment & pour in the mixture. Bake on Gas Mark 4 (180C) for 35-45 mins. Check with skewer after 35 mins.
I was also meant to add Cinnamon, but forgot. Still tasted great though, and even better with butter on.

 

[Carol Robinson]

Mmm.. sounds good! Going to be giving this a shotty 🙂

 

[Mark Parrott]

I've altered the recipe slightly by doing half & half almond flour/rye flour. Even lower carb but tastes the same.

 

[Mark Parrott]

Another update to this recipe. Completely replaced the rye flour with 6oz coconut flour & 2oz almond flour. Also added an extra egg, 4 dessert spoons of psyllium husk powder & a load of blackberries. It's in the oven now. As there is no wheat flour in it it won't take as long to bake. Might work or might be a disaster. We will see.🙂