My Dear SourdoughManiacs,
If you’re a true Sourdoughmaniac, then you also make your cake with sourdough, right? 😉
I strongly suggest you try this recipe; it might be your go-to-one. It’s completely made with plant-based ingredients. If you prefer the classic version, I’ve got you covered too, see in the brackets my tips.
This fermented spelt cake won’t make your stomach ache, will have an amazing flavour, and you can eat is slightly warm too with a big dollop of whipped cream, ice-cream, fruit.
In the end, we all want to eat good food, food that tastes delicious and it’s good for our body too.
So if you are ready to bake, roll up our sleeves and let’s get starte(r)d.
PREPPING THE LEVAIN
50g active, bubbly starter
80g white all-purpose flour or T500 flour
Mix all the ingredients into an even mass, cover the jar with a lid and leave at RT to bubble and double in size (4-9 hours).
(for a 25cm or 10-inch tin)
All the levain from step 1 (200g)
- 400ml coconut milk (for a classic cake, mix 200g milk with the levain and flour, leave to double, then add 200 g melted butter and whisked 2 eggs)
- 200g spelt flour
- 120g (brown) sugar
- 20g of coconut oil
- A pinch of salt
- ½ teaspoon of ground vanilla
- 20g dark cocoa powder
- ½ teaspoon of baking soda
- 200 of sour cherries or other seasonal fruit (forest fruit, rhubarb, raspberries, blueberries, …)
+ one tablespoon of spelt flour to roll the fruit in
Decorating: whipped cream, ice-cream and some more fruit
MAKING THE BATTER
The night before baking, place the can of coconut milk into the fridge to separate the liquid from the fat. Strain the liquid into a separate container and store it.
Sift the flour into a bowl and slowly pour in the strained coconut liquid. Add all the starter and mix the ingredients into an even mass with no clumps or dry parts. Cover the bowl with a lid or cling film and wait for it to rise for about 3-5h.
In a saucepan melt both the coconut fat from the can and the coconut oil. Add in the sugar, the ground vanilla, and the cocoa powder and stir thoroughly. Lastly, add in the baking soda. Slowly but thoroughly incorporate this mixture with the mixture with the flour and starter. Pour the combined mixture into a buttered tin. Sprinkle the lightly floured pieces of fruit on top
Bake the spelt cake in a preheated oven at 180-190°C or 356-374°F for 40-45 minutes.
TIP: Prick it with a toothpick to check if it is thoroughly baked. You’ll know it’s ready when the toothpick comes out clean and dry. If it isn’t, extend the baking time for a few minutes.
Leave the cake to cool down a bit if you can resist of course. It’s also super delicious a bit warm, served with whipped cream, vanilla ice-cream, plus some more fruit on top.
Every time I make this spelt cake, also during the year, not only for my B-day, it mysteriously disappears by the end of the day.
Please let me know if you experience the same phenomenon. And don’t forget to share it with a friend with a sweet tooth who needs to give this recipe a try.
I hope you have a sweet time baking the world a better place.
Yours truly fermented,
p.s. if you’re interested in perfecting your baking skills, check my BREAD MASTERCLASS here.
For hand-made baking utensils, click here..