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SOURDOUGH ORANGE CAKE RECIPE
Not only does this orange cake benefit from the sourdough process but after baking it is soaked in a mixture of orange and lime juice, kefir whey, raw honey, brandy and port. The lacto-fermentation process imparts additional enzymes creating a flavoursome, very moist and easily digestible cake. It has a delicate orange tang and if you use the minimum amount of unrefined sugar it is not too sweet. It is best eaten straight from the refrigerator, served with kefir cream.
INGREDIENTS
Require a 9 inch pyrex baking dish. Serves 8-12.
Cake ingredients
- 1 cup Kefir.
- 200 grams butter, softened.
- 2 free range eggs.
- 1/2 cup sourdough starter.
- 1/4-1/2 cup unrefined cane sugar (Billington's or rapadura).
- 2 tablespoons grated orange rind.
- 1/2 teaspoon vanilla extract.
- 1/2 cup of Hazelnuts.
- 1/4 teaspoon Celtic sea salt.
- 3 cups wholemeal spelt flour.
Syrup ingredients (210 ml)
- 3 tablespoons lime juice.
- 6 tablespoons orange juice.
- 1/4 cup raw honey.
- 3 tablespoons kefir whey.
- 1 tablespoon Brandy, (optional).
- 1 tablespoon Port or Sherry, (optional).
INSTRUCTIONS FOR THE CAKE
In a food processor combine the kefir, butter, eggs, sourdough starter, unrefined cane sugar, grated rind and vanilla extract. Then add the hazelnuts and process for one minute.
In a separate bowl mix the sea salt and spelt flour, then add half of this flour to the mixture in the food processor. Process until it forms a smooth batter, then add the rest of the flour and process until the mixture is uniform in consistency. Note: Depending on the wetness of the Kefir, you may need to add a little water or flour to achieve the desired cake like batter.
Spoon the mixture into a greased and floured nine inch pyrex baking dish. Cover with a damp t-towel and leave to double in size at 28-32C for 12-18 hours. (You should endeavour to bake the cake before the yeast activity peaks.) Bake at 180C for 35-45 minutes or until a knife comes out clean.
INSTRUCTIONS FOR THE SYRUP
Sieve the citrus juice through a fine tea strainer then mix with the honey, kefir whey and optional brand and port in a small glass bowl. If the syrup is too cold for the honey to dissolve you may need to set the bowl in another bowl of warm water until it does, however be sure not to heat the syrup over 35-40C or you risk killing the micro-organisms and enzymes in the kefir whey and the honey.
Pour the syrup over the cooled cake, a little at a time, until all the syrup has been absorbed. Cover with a tea towel and leave for 1-2 days. Remove from the bowl and refrigerate. Serve chilled with Kefir cream.
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
Culture: probiotic
sauerkraut.
