Food / 24 January, 2018 / My Baba

The Ultimate Apple Sourdough Cake

This is the ultimate apple cake. The use of the sweet starter transports this cake to another level, giving it a rich, indulgent flavour without being too cloying or sweet. The natural sourness of the sourdough enhances the floral flavours in the apple. If you like a bit of crunch in your cakes, chop the apple chunks slightly thicker, if you prefer them softer, cut them thinner; we like a combination of the two. The flavour of this cake actually improves after a couple of days, but don’t worry if you can’t wait that long as it’s also delicious still warm from the oven, especially with a dollop of fresh cream or coconut yoghurt. As an added bonus, it also freezes well.

Day 1

  • 50g coconut sugar
  • 50g milk
  • 50g spelt flour
  • Active sweet starter (see below)

Add the sugar, milk and flour to the whole quantity of the sweet starter. Mix well and leave loosely covered at room temperature overnight.

Day 2

  • 150g recipe starter made on Day 1
  • 180g coconut oil, melted
  • 2 eggs
  • 2 tsp vanilla extract
  • 200g coconut sugar, plus extra for topping
  • 225g spelt flour
  • 2 tsp baking powder
  • Pinch of salt
  • 2 tsp ground cinnamon
  • 1 apple, unpeeled, cored and chopped into chunks
  • 1 apple, unpeeled, cored and sliced thinly, for decorating the top

Method

1 Preheat the oven to 200°C/fan 180°C/ Gas mark 6 and line a 20cm round, deep, loose-bottom cake tin with baking parchment.

2 In a large bowl combine the recipe starter, coconut oil, eggs, vanilla and sugar. Mix well.

3 In another bowl stir together the flour, baking powder, salt and cinnamon. Stir in the apple chunks – by coating them in flour you prevent them from sinking to the bottom of the cake as it bakes. 

4 Add the flour and apple mix to the wet mix and combine well.

5 Pour the mixture into the cake tin, top with the apple slices and sprinkle with coconut sugar.

6 Bake for 45 minutes until a skewer comes out clean. Allow to cool in the tin for 10–15 minutes, then turn out onto a cooling rack.

Recipe from Modern Baker: A New Way To Bake by Melissa Sharp with Lindsay Stark (Ebury Press, RRP £26). Photography by Laura Edwards.

 

In The Spotlight

Eaton Square Nursery Schools

At Eaton Square Nursery Schools, we offer a nurturing and stimulating environment for children aged 2 to 4 years old, with a rich and varied curriculum that encourages curiosity, creativity, and confidence. Our experienced and qualified staff are committed to supporting each child’s individual needs and interests. We have four nursery classrooms in two locations: Eccleston Square and Lupus Street. Eaton Square Nursery Schools children enjoy the benefit of priority admission to Eaton Square Prep School.

 

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