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 March 2017. See the note below for the sourdough variation to this recipe.
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
- 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.
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.
More stone-fruit inspired recipes on Homegrown Kitchen: