Monday, June 24, 2013

Herman the German Sourdough Friendship Cake - from Kiwicakes test kitchen

Guten Tag! With a quick dust of icing sugar this cake takes you to a magical snowy German wonderland...

Sourdough has fascinated me ever since I ate clam chowder from a beautifully handcrafted sourdough bowl in San Francisco. Today's recipe is just as appealing because of its sweet, fruity component, and just about anything cinnamon flavoured gets my vote! 

The recipe has been around in NZ for decades. The smells from our kitchen today took my colleague back to when she was growing up and watching her mother take a scoop of sourdough starter from a yellow bucket to use in the same cake! It's so yummy I'm not surprised that her family made it every week. My sweet sourdough will be a hearty cake for the Kiwicakes crew to lunch on. 

A friend passed the starter onto me, which I have nurtured over the last ten days. Either ask around your friends for a starter or replicate your own from the multitude of recipes online. 

You will need:

350g (or thereabouts) of sourdough starter
1 cup sugar
2 cups flour
2 heaped tsp baking powder
2 heaped tsp cinnamon
1/2 tsp salt
2 tsp vanilla
2 eggs
2/3 cup oil
1 cup raisins
2 large cooking apples peeled and sliced

Mix together roughly with a spatula and fill your baking tin. The mixture looks firm and chunky, but remember the moisture from the apples will be released during cooking. Bake for approx 45 minutes at 170 degrees. Use a cake tester to check for 'done-ness'.

I love the impressive forms of my German Bundt tin, but you can use whatever size or shape tin you have on hand. We have several specialty cake pans available, including a Cascade Bundt, a Bavaria Bundt, a Star Bundt and a Carousel Bundt pan in stock. The pans are made from a professional weight aluminium that cook beautifully, release easily every time, and are easy to wipe clean. I love the caramelised crust a bundt tin gives this recipe!

For a variation you could always try pear instead of the apples or replace raisins with cranberries or dried apricots. Wikipedia is a good place to research the fundamentals of Sourdough

Happy fermenting, cooking and eating!

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