Learning Objective
You will learn how to make a sourdough cake that is lower in sugar than most cakes and contains apples to benefit your gut microbiome. You will discover ways to vary this cake depending on the season and your preferences.
Makes: | 1 |
---|---|
Level: | Beginner |
Created Over: | Mix and bake immediately |
Kind of Bake: | Ambient day – French style – mixed in the morning and baked in the evening |
Diversity Score: | 6, or 19 with Botanical blend No. 2 |
---|
I bought the apples for this caramelised apple cake at Kidlington Farmers’ Market at the weekend, and it was really lovely to actually meet the farmer. He was explaining that the apples I was buying are rare varieties that are no longer grown commercially. I love the idea that this caramelised apple cake isn’t just nourishing me, it’s also supporting the farmer that grew the apples. And, by serving it with cheese, I’m also supporting the dairy farmer, as well as supporting Gilchesters, who I bought my grain from. Part of the act of baking is supporting the local community. This cake is great served with a little bit of crème fraîche, or with Cultured Cream, or a hard, crumbly cheese such as Kirkham’s Lancashire.
The pectin in apples is important in maintaining a diverse gut microbiome and has been found to increase Bifidobacterium and Lactobacillus in the gut. The coconut sugar (which is what gives this caramelised apple cake its beautiful colour) is used up during the fermentation process, being transformed by the lactic acid bacteria and wild yeasts into acid and carbon dioxide. This method means you can still achieve a lovely caramelised toffee flavour, but the level of sugar is lower.
Tips:
• You could add nutmeg or mixed spice (particularly at Christmas) as an alternative to the cinnamon.
• You could also add a pinch of vanilla powder as a variation.
• If you like, you could also try making the cake with quince or pear instead of apples.
Equipment
- Mixing bowl
- Wooden spoon
- Small knife
- Baking parchment
- 900g (2lb) loaf tin
Tin Size
- 900g (2lb) loaf tin, measuring 25 x 13 x 8.5cm OR 9 x 5 x 3 inches (USA)
Suggested Starter
White
Status of Starter
bubbly, lively first-build starter
DDT
26°C (79°F)
Flours
For The Dough
- FOR THE BATTER:
- 100g first-build sourdough starter
- 100g organic stoneground wholegrain flour (freshly milled)
- 100g coconut sugar
- 2 medium free-range organic eggs
- 100g sunflower oil
- 2g salt
- FOR LINING THE TIN AND TOPPING THE CAKE:
- 1 small apple, cored and cut into quarters
- 20g butter, at room temperature, plus extra for greasing
- 1 large tablespoon coconut sugar, mixed with a pinch of cinnamon
- 20g mixture of chopped pistachios and sliced almonds
- honey, for glazing
Baking Time
20–22 minutes
Bake At
170°C/150°C fan/340°F/gas mark 3½
Tutorials
Step | Timings |
---|---|
Refresh starter. | Day 1, 8am |
Make cake batter. | Day 1, 8pm |
Line tin and add apples, then add cake batter. | Day 1, 8.15pm |
Ferment overnight. | Day 1, 8.30pm |
Preheat oven, top cake with apples and nuts. | Day 2, 4.30pm |
Bake for about 20 mins | Day 2, 5pm |
Drizzle with honey, leave to cool in tin. | Day 2, 5.20pm |
Guidance, tips & techniques
Method:
This is an ambient bake. To make the caramelised apple cake, first mix together all the batter ingredients in a mixing bowl.
Scrunch up a sheet of baking parchment, then open it up and use it to line a 900g (2lb) loaf tin. Grease the paper with some butter. Slice three of the apple quarters, then dab some butter on either side of each slice and stick them to the paper in the tin. Sprinkle over the cinnamon sugar, then pour in the batter.
Cover and leave to ferment overnight. You could cover it with a shower cap or use a tea towel. If you are using a tea towel, you may need to prop the towel up so it doesn’t touch the batter. I sometimes cover my tins with an old mushroom box and place a large damp towel over the top, which means the cake can rise without drying out or sticking to the covering. Make sure your final apple quarter is kept back for the top of the cake. Put it in a small tub or bag with some lemon juice so it doesn’t turn brown.
When I baked this cake, I left it to ferment very slowly and baked it at 5pm the following evening. When you’re ready to bake, preheat the oven to 175°C/345°F/Gas Mark 3. Slice the remaining apple quarter and dab each slice with butter as before, then place them on top of the cake. Scatter over the chopped and sliced nuts, and place the cake in the oven. Reduce the temperature to 160°C/325°F/Gas Mark 3 and bake for 20–22 minutes.
All ovens behave differently, so please always check your bakes before the time we recommend, just in case yours needs more or less time. Test the cake by gently inserting a skewer – if it comes out clean, the cake is ready; if not, pop it back into the oven for a few more minutes, then retest. If the oven is quite fierce, place a cloche over the tin to stop the cake burning. Be careful, as the cake will be particularly hot when you remove it from the oven. Drizzle a little honey over the top while warm, and leave to cool in the tin. Store the cooled loaf in a cake tin. Serve with Cultured Cream or with cheese, as suggested in the intro. It will keep for several days in a tin (apparently…!)
My Cultured Cream recipe can be found on page 72 of ‘The Sourdough School Sweet Baking: Nourishing The Gut & The Mind’.
If there are any terms in our recipes that you are unsure about please do use our glossary. We also have a UK to USA glossary to give equivalent names or terms.
![](https://thesourdoughschool.com/wp-content/uploads/2020/10/SOURDOUGH-SCHOOL-102-330x413.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2020/10/SOURDOUGH-SCHOOL-031-330x413.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2020/10/SOURDOUGH-SCHOOL-006-330x413.jpg)
Learning Outcome
You will know how to make a sourdough apple cake and understand the benefits of making a lower sugar cake with fresh fruit in. You will feel confident in trying out different ingredients in this cake.