Bernadette’s Sourdough Starter cake

TIME: 45 - 60 minutes

Makes: 2 log cakes

 

There are a few things that make us genuinely happy here at Unpackaged - and one of them is hearing from our customers about how they use ingredients from our store to create brilliant recipes at home.
Our lovely customer Bernadette has been making this tasty cake with her leftover sourdough starter.

Bernadette has also given us a few variations for the recipe so you can make this one over and over again!

Image courtesy of Sustained Kitchen

Dry Ingredients:

  • 2 cups plain flour (white or wholemeal)

  • 1 ½ teaspoons bi-carb soda

  • 2 teaspoons baking powder

  • pinch of salt

  • 1 ½ teaspoon cinnamon or spice of choice - cardamom is nice

  • 3/4 cup caster sugar

Wet Ingredients:

  • 2/3 cup vegetable oil

  • 2 teaspoons vanilla extract (optional)

  • 3 eggs

  • 1 to 1 ½ cups of sourdough starter

 

Creating the Magic:

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1. Prepare 2 large log tins (oiled and floured or baking paper).

2. Heat your oven to 180 degrees celsius (moderate).

3. Sift dry ingredients together.

4. Whisk together wet ingredients.

5. Pour into prepared tins or muffin tins to about 1/3 full.

6. Bake for 30 – 45 minutes. Do not open the oven during the first 30 minutes of cooking.

This cake can be frozen.

Variations:

  1. Add 1-2 mashed ripe bananas.

  2. Stir through 3/4 - 1 cup grated carrot, zucchini or apple.

  3. Add 1/2 cup chopped nuts and 1/2 cup chocolate chips

  4. Stir in 3/4 cup - 1 cup soaked dried fruit. Bernadette uses orange juice to soak her fruit. DON’T add the juice you use to soak the fruit or the mix will become too sloppy.

  5. Add in 1/2 cup chopped walnuts and 1/2 cup - 3/4 cup drained crushed pineapple.

Join one of our sourdough starter workshops to learn how to make your own sourdough starter!

Dessert, Vegan, Dairy-FreeUnpackaged