Apple and Cherry Friendship Cake AKA How to Use Up Sourdough Cake Starter

Yes, how cute indeed! Not the cake, she’s a hefty but loving thing; the idea. This is also referred to as Amish cake or Herman the German Cake. I don’t include a recipe for the sourdough starter, because I know for a fact that there are a number of wonderful bloggers and writers who have done wonderful jobs of describing and detailing the process. I’ll leave it to them 🙂
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The final stage of the starter requires you to split the dough into four amounts and use one of them for a cake, giving the others away to friends (hence ‘friendship’). Unfortunately, our batch of starter sat there for a few more days and eventually it got the point where I knew I had to use it all up somehow. For those of you who are looking to do the same, I have a recipe to help you!
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I am sure we are all feeling the effects of Christmas time, whether we be in the northern or southern hemispheres, so I found this cake made the cut. It’s full of fruit and spices, and is ridiculously easy. Just mix all the ingredients together and voila! Bake away! HOWEVER please do not get too hasty when unmolding the cake! I did it while mine was still warm and it almost fell apart. Not my greatest culinary moment, I admit 🙂 Still, the cake was delicious, with a nice sourdough tang (gentle, I promise), much more of a success than I had expected.

Just a few more notes!
-I am quite sure that a circle cake tin will do just fine, as that is what all the other friendship cake recipes I have seen use.
-Not cherry season? You could use tinned cherries or just leave them out. Or use other fresh or frozen berries.
-Go nuts on the spices! Adapt them to your tastes.
-This recipe uses the sourdough by weight. A bit annoying, sorry, I know! I still had enough dough for one more part to give away though.

Apple and Cherry Friendship Cake
Ingredients:
150g white sugar
300g flour
2&1/2 tsp baking powder
2 tsp cinnamon
2 eggs
150ml oil
300g sourdough starter
100ml milk
240g chopped apple
170g cherries

Instructions:
Grease a large ring tin and preheat the oven to 180 degrees Celsius.
Mix the sugar, flour, baking powder, cinnamon, eggs, oil, sourdough and milk until smooth. Mix in the apple and cherries, then pour into the tin. Bake for one hour, until a skewer comes out clean when inserted.
Cool completely in the tin, then turn out carefully and serve. Lasts a few days.

Enjoy everyone, thank you for reading!

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Summer is here! Lime and Coconut Banana Cake

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It is the first day of December, and here in New Zealand, the first day of Summer! Many months have been spent in anticipation of this day, and now winter (almost) seems worth it! To celebrate, I tried to put summer into a cake. Banana cake, being so darn versatile, was my go to as a last minute idea, especially thanks to the ripe bananas in our fruit bowl. And next to that, finally, was home grown limes. Then the song “Lime in the Coconut” came into my head, and this where I ended up.
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This cake is delicious. Try it, I beg you! Even if you are not yet reaping the sunshine and fruits of summer at your home, it will still be just as good. In fact, you have even more motivation, so you can bring a bit of the warmer months into the house.
Being a banana cake, this is a spectacularly easy recipe to make, and even more so to eat. If you aren’t the biggest fan of coconut, then leave out the coconut for the topping and sprinkle on some lime zest instead.
For those of you embracing summer now, I look forward to sharing it with you! Cherries are ripening, flowers blooming; it’s almost berry season!
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Nothing is better than baking to music and mild breeze sweeping through the house…. bring it on!

Lime and Coconut Banana Cake
Ingredients:
Cake:
200g flour
25g desiccated coconut
100g sugar
1&1/2 tsp baking powder
1 tsp baking soda
Zest of two limes
Juice of two limes
2 eggs
210g mashed banana (about 3)
125ml neutral oil
To ice and decorate:
50g threaded coconut
100g icing sugar
5g butter
Zest and juice of one lime

Instructions:
Preheat the oven to 180 degrees Celsius and grease a ring cake tin.
In a large bowl, mix together the flour, coconut, sugar, baking powder and baking soda, and lime zest until combined. In another bowl, mix the lime juice, eggs, banana and oil, then fold the wet ingredients into the dry until there are no lumps and it is all nicely mixed together. Pour into the cake tin and even out the top, then bake for about 45 minutes, until golden and a skewer comes out clean when inserted. Remove from the oven and cool, either in the tin or on a wire rack.
Before icing, heat a fry pan and toast the coconut until golden brown and fragrant (you could do this in the oven too, perhaps while the cake is cooking; I didn’t think of that!). Cool.
To ice, mix together the icing sugar, butter, lime zest and lime juice (with a bit of hot water to melt the butter) until smooth. Pour or drizzle over the cake. Sprinkle the toasted coconut on top and serve.
Store in an airtight container.
The cake lasts quite well, so you could bake the cake a day ahead and ice on the day you need it

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More recipes to come!
Sami x

Marbled Chocolate Banana Ring Cake

Plenty of ripe bananas to use up+me= banana cake, everytime. Banana cakes are incredible. I can’t stand ‘pure’ banana but this cake is fantastic. Banana cakes are versatile and simple; this one does not even use milk or butter! Easy! This was one of the last piece left to photograph, so it unfortunately doesn’t show case the amazing swirls it had….
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I haven’t tried this cake in a normal round tin but with my experience, banana cakes destined for ring pans do not tend to translate well into circle pans, so do so at your own risk. Marbled cakes are fun, so if you have never made one, try it! Some recipes say to pour in the batter randomly and swirl with a skewer but I find this technique gives more of a ‘zebra’ look and much more swirls. All you have to do it pour in 1/3 cups of alternating batter on top of each Imageother and the cake does the rest. The cake also keeps very well, and can easily be made a day or even two in advance if you need to plan ahead. Enjoy 🙂
Marbled Banana Ring Cake
1&1/2 cups flour
1&1/2 tsp baking powder
1 tsp baking soda
Scant 2/3 cups sugar
3&1/2 large bananas, mashed well
2 eggs
½ cup neutral oil
2 Tbsp cocoa

Instructions:
Grease a large ring pan with oil and preheat the oven to 150 degrees Celsius.
In a large bowl, mix the flour, baking powder, baking soda and sugar well. Make a well in the middle and add the mashed bananas, eggs and oil. Mix gently until combined. Divide the mixture in half and add the cocoa to one part. Mix well, perhaps adding a little milk if the batter is too much thicker than the other plain portion.
On opposite sides of the ring pan, pour in about 1/3 of a cup of either the plain or chocolate batter (so at 12 o’clock and 6 o’clock, if that makes sense!). Then add 1/3 cup of the other batter directly on top. Now repeat the original coloured batter, making sure you place it directly on top. Continue until all the batter has been used up (essentially you are making two bullseyes of alternating batter, one on each side of the tin. When all the batter is used up, give the tin a wee tap to flatten it out and bake for 40 minutes, until a skewer comes out clean when inserted.
Cool for at least ½ an hour in the tin and then flip out the right way up onto a wire rack to cool completely. Store in an airtight container.