This is the third cake I have made with this starter.
Hello, my
name is Herman. I am a sourdough cake.
My starter is designed to sit on your worktop at room
temperature (18-20ºC) for 10 days without a lid.
Day 1: Place the
starter in a large bowl and cover loosely with a tea towel.
Day 2: Stir well
Day 3: Stir well
Day 4: The
starter is hungry. Add 1 cup each of plain flour (150g), sugar (220g) and milk
(250ml). Stir well.
Day 5: Stir well
Day 6: Stir well
Day 7: Stir well
Day 8: Stir well
Day 9: Add the
same ingredients as day 4 and stir well. Divide into 4 equal portions and give
friends 1 portion with a copy of these instructions. Keep at least 1 portion
for yourself.
Day10: The
starter is ready to make the cake.
Ingredients make 20
slices
1 portion starter (320g)
160 ml vegetable oil
150 ml milk
2 eggs (100g)
1 cup sugar (220g)
½ tsp. salt
2 cups plain flour (300g)
2 tsp baking powder
100 g desiccated coconut
100 g finely chopped glacé cherries
Method
Preheat the oven to 170º C normal bake (150º C fan forced).
Line a 26 x 18 x 4 cm cake tin with baking paper. Place the starter, oil, milk,
eggs, sugar and salt in a large mixing bowl and whisk until combined. Add flour,
baking powder, coconut and cherries, blend until evenly mixed. Spread the
mixture evenly in the prepared tin. Spread ¼ cup shredded coconut (20g), ¼ cup white
sugar (55g) and ¼ cup melted butter (55g) on top of the batter. Bake in the
oven for approx. 45 minutes and allow cooling before cutting. Keep the cake
stored in closed containers in the fridge.
Note: Try adding
other ingredients such as pineapple pieces.
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