I’ve joined another baking group! I’m thrilled to be a part of Sourdough Surprises, a group dedicated to making so much more than basic breads with sourdough. Each month we are given a challenge and we post our creations on the 20th of the month. The challenge for March was to use our starter to make a cake and, having pretty much overloaded my family on sweet treats recently, I opted to make something a little healthier that would make a great lunchbox addition. I adapted my usual fruitcake recipe for this, just subbing out some flour and water and the baking powder for sourdough starter.
Spectacular oven spring, moist crumb, light, soft texture and absolutely delicious!
100g dried cranberries
200g dark brown sugar
110g unsalted butter
1 tsp cinnamon
50g slivered almonds
2 eggs, lightly beaten
240g 100% hydration sourdough starter
250g all-purpose (plain) flour
1 tsp baking soda
1/2 tsp salt
Feed 60g of mature starter in the morning with 60g water and 60g flour and allow to activate for 2 – 3 hours at room temperature.
Preheat the oven to 175°C. Grease and flour 1 large or 2 small loaf tins.
Put the fruit, water, sugar, butter and cinnamon into a heavy-based saucepan and bring to the boil. Simmer around 15 minutes. Let cool.
Add the almonds, eggs and starter to the fruit and mix thoroughly.
Sift the flour, baking soda and salt together and fold into batter.
Pour the batter into the loaf tin(s) and place in the oven. Bake for around 45 minutes, until a toothpick inserted in the centre comes out clean.
Turn cakes out of the tins and let cool on a wire rack.
They will keep well for a few days in an airtight container or wrapped tightly in foil. When cool, you can also wrap them tightly in foil and freeze. Leave out at room temperature overnight still wrapped in foil to thaw.
Submitted to YeastSpotting