This cake came at a time when I decided not to throw away the excess sourdough starter that remains after every feeding, and I decided to collect it in a jar in the fridge.
Then I searched the internet and found this recipe on the internet site cookwithasmile.com and decided to make a cake with this “unnecessary” and inactivated sourdough starter. The result is a wonderful and rich cake with a fine structure. And if you do not have such a starter at home, you can easily replace it in this recipe with an equal amount of water and flour.
I will be very happy if you prepare it and give life to this supposedly redundant product. And I will be even happier if you have other ideas for using it and share them with me. Thanks in advance.
Have a wonderful day and have fun! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
In a bowl, place the dry ingredients - flour, cocoa powder, baking powder, baking soda, salt and grated orange peel, if using it. Whisk to mix well.
Put the soft butter and sugar in a bowl.
Mix with a mixer or the custard attachment of the food processor until you get a fluffy mixture. The sugar will not dissolve completely, but this should not bother you.
Add the egg and beat again until completely absorbed, but at a lower speed.
Add sourdough starter (it doesn't need to be activated, it may be old one from previous feeds that you keep in the fridge). It is good for the sourdough starter to be at room temperature.
Add the yogurt. If you use milk with lemon or vinegar, it is necessary to pre-add the lemon/vinegar to the milk and leave it for about 15 minutes. During this time it will curdle slightly and get a thicker consistency.
Add the vanilla and continue beating on low speed until all the ingredients get mixed.
Add about 1/3 of the dry ingredients and mix with a spatula.
Gradually add the dry ingredients and stir until you get a thick cake mixture.
Pour into a small rectangular cake mold covered with parchment paper.
Bake in a preheated oven at 170 degrees without a fan for about 50 minutes. Periodically check the cake with a toothpick or a wooden skewer. In my case baking took exactly 60 minutes.
Leave the ready cake in the mold to cool for about 10 minutes, then move it on a wire rack to cool completely before slicing.
Serve with tea, coffee or with a spoonful of whipped cream on top.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
In a bowl, place the dry ingredients - flour, cocoa powder, baking powder, baking soda, salt and grated orange peel, if using it. Whisk to mix well.
Put the soft butter and sugar in a bowl.
Mix with a mixer or the custard attachment of the food processor until you get a fluffy mixture. The sugar will not dissolve completely, but this should not bother you.
Add the egg and beat again until completely absorbed, but at a lower speed.
Add sourdough starter (it doesn't need to be activated, it may be old one from previous feeds that you keep in the fridge). It is good for the sourdough starter to be at room temperature.
Add the yogurt. If you use milk with lemon or vinegar, it is necessary to pre-add the lemon/vinegar to the milk and leave it for about 15 minutes. During this time it will curdle slightly and get a thicker consistency.
Add the vanilla and continue beating on low speed until all the ingredients get mixed.
Add about 1/3 of the dry ingredients and mix with a spatula.
Gradually add the dry ingredients and stir until you get a thick cake mixture.
Pour into a small rectangular cake mold covered with parchment paper.
Bake in a preheated oven at 170 degrees without a fan for about 50 minutes. Periodically check the cake with a toothpick or a wooden skewer. In my case baking took exactly 60 minutes.
Leave the ready cake in the mold to cool for about 10 minutes, then move it on a wire rack to cool completely before slicing.
Serve with tea, coffee or with a spoonful of whipped cream on top.
Enjoy! 🙂
