Recipe: Carrots And Walnut Sourdough Cake
Our latest recipe is taken from Modern Baker: A New Way To Bake by Melissa Sharp and Lindsay Stark, featuring 120 recipes including loaves, buns, cakes, biscuits and bites, all designed to promote health using easy baking methods and natural ingredients. This book will give you the tools to be confident, experiment with techniques and create delicious artisan bakes in your own kitchen.
“We readily admit that carrot cakes are up there as one of our favourite styles of cakes, so we are always looking for new twists on the classic. The sourdough heightens the cakey carrot flavours, which bring together the warm spices. This one’s quite a dense cake. It will last you a while and subtly change flavour over a few days, becoming richer.” – Melissa Sharp, Modern Baker
Day 1
900g loaf tin
75g coconut sugar
75g milk
75g spelt flour
Active sweet starter
Add the sugar, milk and flour to the whole quantity of the sweet starter. Mix well and leave loosely covered at room temperature overnight.
We readily admit that carrot cakes are up there as one of our favourite styles of cakes, so we are always looking for new twists on the classic.
Day 2
225g recipe starter made on day 1
180g coconut oil, melted
150g coconut sugar
2 eggs
200g grated carrot
230g spelt flour
1 tsp ground cinnamon
1 tsp mixed spice
2 tsp baking powder
pinch of salt
75g walnuts, chopped yoghurt icing
Method
1. Preheat the oven to 200°C/fan 180°C/ Gas mark 6 and line a 900 g loaf tin with baking parchment.
2. In a large bowl mix together the recipe starter, coconut oil, sugar, eggs and carrot.
3. In another bowl whisk together the flour, spices, baking powder and salt, then stir in the walnuts.
4. Add the dry mix to the wet mix and combine thoroughly.
5. Pour the mixture into the tin and bake for 50–60 minutes until a skewer inserted into the middle comes out clean. Cool in the
tin for 10–15 minutes, then turn out onto a cooling rack. As soon as the cake is completely cool, top with the yoghurt icing.
