WHAT YOU NEED:

made for a single layer but you can double for 2 layer cake!

• 1/2 cup all purpose einkorn*
• 1/2 cup whole wheat spelt*
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon of ground cinnamon
• 1/2 cup of coconut sugar
• 2 room temperature eggs
• 1/3 cup of olive oil
• 1/3 cup of fed sourdough starter**
• 1/4 cup of room temperature milk
• 1 teaspoon of vanilla extract

Toppings:

• Seasonal compote of your choice (we love my strawberry one!)
• In the autumn and winter months, we make the apple butter (extra fermented) version of this from Festive & Fermented!
• Whipped cream: 1/2 cup of heavy cream + 1 tablespoon of maple syrup, whipped with a hand mixer until thick!

*Can sub in entirely all purpose white flour if you’d like, but note that I haven’t tried with gf flour.
** Yogurt works here too!

WHAT YOU DO:

Preheat oven to 350F and grease a 9-inch round cake pan with softened butter (I use my fingers); then, lightly dust with flour (we love using corn flour for this for a little texture).

Then, mix flour, baking soda, salt, cinnamon and sugar in a bowl.

Next, add eggs, one at a time, beating with a hand mixer between each (fully mix between each egg for that good volume).

Now, add olive oil, sourdough starter, milk, and vanilla, mixing until combined into a batter.

Pour cake batter into a 9″ cake pan, and bake for 25-30 min until toothpick comes out clean, but be sure to not over bake (there might still be a little batter on the toothpick, and that’s ok; it’ll keep baking when you take it out).

Let cake cool in the pan for 10 minutes and then flip it out, letting cool fully (at least 30 min).

We love topping with a homemade compote made from whatever fruit is in season and homemade whipped cream.

Best enjoyed around a fire, under a full moon!. ENJOY!