![sourdough lemon curd cake](https://thesourdoughschool.com/wp-content/uploads/2014/07/sourdough-lemon-curd.jpg)
A delicious, light sourdough cake is a great way to use up leftover starter. Although if you have any digestive issues it is better to ferment your cakes.
The slight sour tang works wonderfully with the lemon curd and mascarpone cheese. My only real piece of advice is to make two. That way you can freeze one and not begrudge anyone having a rather larger than polite slice!
Cake
- 350g unsalted butter
- 350g Fairtrade caster sugar
- 350g organic self-raising flour
- 6 large free-range eggs
- 150g un-refreshed sourdough starter
Filling
- 340g lemon curd
- 250g mascarpone cheese
- *1 tablespoon of Fair trade icing sugar to dust.
Using a hand mixer or food mixer cream together the butter and sugar. Beat well until white and fluffy. Preheat the oven to gas mark 4/350F/180C
Add 3-4 tablespoons of flour to the mixture and then add the eggs. Adding the flour helps prevent the mixture from curdling. If it does, just keep adding the flour a little at a time, beating the mixture to ensure it is evenly distributed and it will be fine. Add the sourdough starter and mix for just one more minute.
Divide the mixture evenly between 2 x 20cm round cake tins and bake in the oven for 35 – 40 minutes, until firm to the touch. Test by inserting a metal skewer into the centre of the cake, if it comes out clean then the cake is done, if not return to the oven and bake for a little longer. Cool on a wire rack. Once the cake is cool, spoon the curd on to one half, and the cheese on the other and sandwich together.
A light dusting of icing sugar should finish it off a treat.