Sourdough Marmalade Cake Pots
Sick of using leftover sourdough starter discard for the same old pancakes? Why not turn it into single serve cake pots!
This recipe combines the two worlds of being able to use up your weekly sourdough starter discard (for those of you who do not bake bread often but feed your starter weekly to keep it nice and active until you do), and those of you who want to enjoy a dessert and do not have any desire to bake a whole cake. This is exactly what went through my mind this Sunday afternoon as I put 50 grams of starter back into the fridge following a feed and was thinking about what to do with the discard leftover...the thought of making another pancake was not enticing, nor was going through the process of making English muffins...
I wanted something sweet and decadent, yet light and airy all at the same time. I had some leftover marmalade jam in the fridge - and those who know me know that I hate contributing to waste - so, voila! It struck me to make a single serve cake with a mixture of my starter and marmalade jam to satisfy my sweet tooth.
This cake is warming, decadent, fluffy and soft, and the added cinnamon mixed with the orange marmalade brings back Christmas vibes - warm and comforting. This can be served warm or at room temperature, and on it's own or with a dollop of cream or vanilla ice cream on top.
Makes 2-3 regular ramekins (mine were 10 cm in diameter), or 3-4 smaller ramekins. Adjust the cooking time if making smaller ramekins.
INGREDIENTS:
- 50 grams all purpose flour (plain flour)
- 1 tspn baking soda
- 1/4 tspn cinnamon
- 1/4 tspn coarse salt
- 1 large egg
- 1 tbsp white sugar
- 1 tbsp brown sugar
- 1 tbsp your favourite oil or melted butter (I used a light olive oil)
- 1/2 tspn vanilla extract
- 2-3 tbsp orange marmalade jam depending on your preference. (I used 2 tablespoons. Adjust the amount of sugar if you wish to use 3 tablespoons as there is already sugar in the marmalade)
- 100 grams sourdough starter
DIRECTIONS:
1) Pre-heat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
2) Sift the flour, baking soda, cinnamon and salt into a bowl and set aside.
3) In a separate bowl, mix the egg, white sugar and brown sugar together until light in colour and fluffy in texture. You can use an electric mixer to make this easier - I chose to give my arm a light workout.
4) Add the oil/butter, vanilla extract and marmalade jam and mix until well combined.
5) Add the sourdough starter and mix until well combined.
6) Add the dry ingredients and mix just until all the flour is incorporated.
7) Lightly grease the ramekins with oil or butter and pour the batter evenly into the ramekins, leaving approximately 1cm of space at the top to leave room for the cake to rise.
8) Place the ramekins on a tray and into the oven on the middle rack. Turn the heat down to 150 degrees Celsius (300 degrees Fahrenheit) and bake for approximately 25 to 30 minutes until a toothpick test comes out clean.
9) Dust with icing sugar to serve (optional)
Enjoy with a cup of tea or coffee :)
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This recipe combines the two worlds of being able to use up your weekly sourdough starter discard (for those of you who do not bake bread often but feed your starter weekly to keep it nice and active until you do), and those of you who want to enjoy a dessert and do not have any desire to bake a whole cake. This is exactly what went through my mind this Sunday afternoon as I put 50 grams of starter back into the fridge following a feed and was thinking about what to do with the discard leftover...the thought of making another pancake was not enticing, nor was going through the process of making English muffins...
I wanted something sweet and decadent, yet light and airy all at the same time. I had some leftover marmalade jam in the fridge - and those who know me know that I hate contributing to waste - so, voila! It struck me to make a single serve cake with a mixture of my starter and marmalade jam to satisfy my sweet tooth.
This cake is warming, decadent, fluffy and soft, and the added cinnamon mixed with the orange marmalade brings back Christmas vibes - warm and comforting. This can be served warm or at room temperature, and on it's own or with a dollop of cream or vanilla ice cream on top.
Makes 2-3 regular ramekins (mine were 10 cm in diameter), or 3-4 smaller ramekins. Adjust the cooking time if making smaller ramekins.
INGREDIENTS:
- 50 grams all purpose flour (plain flour)
- 1 tspn baking soda
- 1/4 tspn cinnamon
- 1/4 tspn coarse salt
- 1 large egg
- 1 tbsp white sugar
- 1 tbsp brown sugar
- 1 tbsp your favourite oil or melted butter (I used a light olive oil)
- 1/2 tspn vanilla extract
- 2-3 tbsp orange marmalade jam depending on your preference. (I used 2 tablespoons. Adjust the amount of sugar if you wish to use 3 tablespoons as there is already sugar in the marmalade)
- 100 grams sourdough starter
DIRECTIONS:
1) Pre-heat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
2) Sift the flour, baking soda, cinnamon and salt into a bowl and set aside.
3) In a separate bowl, mix the egg, white sugar and brown sugar together until light in colour and fluffy in texture. You can use an electric mixer to make this easier - I chose to give my arm a light workout.
4) Add the oil/butter, vanilla extract and marmalade jam and mix until well combined.
5) Add the sourdough starter and mix until well combined.
6) Add the dry ingredients and mix just until all the flour is incorporated.
7) Lightly grease the ramekins with oil or butter and pour the batter evenly into the ramekins, leaving approximately 1cm of space at the top to leave room for the cake to rise.
8) Place the ramekins on a tray and into the oven on the middle rack. Turn the heat down to 150 degrees Celsius (300 degrees Fahrenheit) and bake for approximately 25 to 30 minutes until a toothpick test comes out clean.
9) Dust with icing sugar to serve (optional)
Enjoy with a cup of tea or coffee :)
You can also join me on:
Instagram: http://instagram.com/lee_lees_world
Facebook: https://www.facebook.com/Lee-Lees-World-396338341154690/
Twitter: http://twitter.com/@leeleesjourneys
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