Little Apricot Cakes + Sourdough Variation
Using sourdough starter in cakes and muffins is a great way to use up excess starter so to keep the starter active for bread making. A happy starter (that will make well-risen bread) needs to be fed every 12-24 hours so I am constantly looking for ways to use up the excess. I have included many more wonderful uses for sourdough in my new cookbook available in April 2017. See the note below for the sourdough variation to this recipe.
Ingredients
- 3/4 cup white spelt or unbleached wheat flour gluten-free: use 1/2 cup brown rice flour + 1/4 cup tapioca flour
- 1 cup ground nuts - almonds hazelnuts (or desiccated coconut for nut-free)
- 1 teaspoon baking powder
- 3 free-range eggs
- 3 tablespoons mild bush honey
- 1/2 cup yogurt or milk kefir dairy or coconut
- 1 teaspoon vanilla extract
- zest of 1 lemon
- pinch of salt
- 50 g melted butter or extra virgin olive oil
- 5 apricots halved and stones removed
Instructions
- Preheat the oven to 170°C. Line 10 medium muffin holes with muffin cases.
- Combine the flour, ground nuts and baking powder in a large mixing bowl. In a separate bowl whisk together the eggs, honey, yogurt, vanilla, lemon zest, salt and melted butter. Pour the wet mixture over the dry ingredients and use a spatula to just fold together (don't over mix or the cakes will be tough once cooked). Spoon evenly into the muffin cases so they are approx. 2/3 full. Place a halved apricot on top - cut side up - and press gently into the batter. Bake for 15 minutes or until an inserted skewer comes out clean. Best served warm.
Notes
SOURDOUGH VARIATION Omit the flour and yogurt and add 1 cup / 200g bubbly sourdough starter (fed 6-12 hours prior) to the wet mixture. A white flour starter will result in a lighter cake but a wholemeal starter can also be used. And ensure the starter is at 100% hydration, that is fed with equal weights flour and water.