When less is more.
This unassuming and delectable cake is perfect to enjoy with a cup of coffee.
I’ve been wanting to capture the memory of a slightly soured Nordic vanilla cake I once ate. It wasn’t sweet, rather it had a lactic tang, which was off sent with fresh tart berries.The taste and the texture combination has been playing in my head for several weeks now, a bit like the catchy part of a tune that you just can’t help humming. I’m never happy until I’ve reproduced what I want, and flavour and texture are spot on. There isn’t much sugar in the recipe – and I’ve used a wild yeast rye leaven for extra depth of flavour, and combined buttermilk with un-refreshed starter for the lactic tang. The blueberries really stand out as the main source of sweetness.If you do have a sweet tooth and want to make this cake then dusting with icing sugar or a side serving of blueberry jam will add extra sweetness.
Sourdough buttermilk & blueberry cake Proving time Leaven overnight & batter 5 hours
Number of servings 2 cakes – each serve 6 Specific flour used. Organic Mulino Marino Buratto.
- Wooden spoon, small bowl,
- large bowl,
- Damp tea towel to cover bowl
- 2 x 20cm x 3cm round tins (or equivalent)
Ingredients for the Leaven
- 25g starter
- 40g water
- 40g rye flour
Ingredients for the Batter
- 50g of un-refreshed sourdough (slightly vinegary smelling) starter
- 150g golden caster sugar
- 120g buratto flour
- 50g of butter milk
- 100g of warm melted butter
- 3 eggs, beaten
- 1 tablespoon Ndali vanilla essence
- A pinch of sea salt
- 150g fresh blueberries
The night before you are ready to bake you will need to make your leaven. It is best to do this about 10pm. Mix the starter with the water, and then stir in the flour. Mix this together well and leave on the side in the kitchen, covered overnight.
In the morning the sourdough mixture will be bubbly and smell fruity, rather like fresh yogurt. Next stir in the un-refreshed starter, which adds extra flavour. Add the sugar, flour, buttermilk, melted butter, eggs, Ndali vanilla essence and salt then mix well, but there is no need to beat this batter. Cover the leave on the side in the kitchen until it has risen by about 30%. This doesn’t rise like bread because the eggs and butter and sugar are rich, but you will get a honeycombed batter. To get a 30 rise in my kitchen took about 5 hours in my kitchen, which is about 22C, but it will take longer in a cooler kitchen. Your mixture will be really light, with fragile bubbles. Preheat the oven to 160C and prepare your tins by greasing and flouring them, then very gently pour the batter into the tin. Scatter the blueberries and place in the oven for 15-16 minutes. Bake until lightly golden.
Serve with a spoon of Crème fraîche