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Fig Jam and Lime Cordial

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Sourdough, Almond and Mulberry Jam Cake

February 23, 2018 by Celia @ Fig Jam and Lime Cordial

Following on from our sourdough blueberry cake (previous post), I thought I’d try using leftover starter in place of buttermilk. I had to add a teaspoon of lime juice to raise the acidity level, but the finished cake was deliciously tender and flavoursome.

  • 200g self raising flour
  • 150g almond meal
  • 200g caster (superfine) sugar
  • 175g unsalted butter, softened
  • 150ml liquid sourdough starter*
  • 1 tsp lime juice (if needed)
  • 3 large free-range eggs
  • 1 tsp vanilla extract
  • finely grated zest of 1 lemon (optional)
  • mulberry jam (any jam or curd should work)

*I didn’t fuss too much about the starter – I used mine straight out of the fridge and just eyeballed the quantity in a cup measure. Taste it first to see if you need the extra lime juice.

1. Cream together butter, sugar and zest, then mix in eggs and vanilla. Beat well, scraping down the sides of the bowl as needed.

2. Stir together the flour and almond meal in a separate bowl.

3. Mix in half of the flour mixture, then the starter and lime juice, then the rest of the flour, mixing well after each addition.

4. Spoon half the batter into a well-oiled bundt pan, spoon on a layer of jam, then top with remaining batter. Bake in a preheated fan forced 160C oven for 40 – 45mins, rotating the cake halfway through if needed.

5. Allow to cool in pan for 10 minutes, then turn onto wire rack to cool completely.  Dust with icing sugar before serving.

I tried this cake again in my 20cm square tin with removable base (which was sooo much easier to wash than the bundt pan). It needed a few minutes longer in the oven, but produced a gentle, easy eating cake that the boys are finding irresistible. And as Pete and I are becoming more lactose intolerant in our old age, we’re very happy to find a way to revisit all the yoghurt and buttermilk cakes that we’ve had to avoid in recent years.

So the next time you have leftover sourdough starter and some jam, bake a cake!

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Posted in Recipes | 30 Comments

30 Responses

  1. on February 23, 2018 at 11:30 am creativeshare

    It looks awesome!


  2. on February 23, 2018 at 11:34 am daleleelife101.blog

    You inpired me to make a lemon cake similarly. It tasted lovely, and has kept well.


  3. on February 23, 2018 at 11:47 am Eha

    In Estonia this would be called ‘moosikeeks’ and my blessed birth country is 100 years old tomorrow: tho’ you could not find a more fervent Aussie than me ! Well, with full accreditation, the recipe and photos have kind’of flown around the world in the past half-hour: thank you!! Methinks it was the delightful Walt Disney who said ”Tis a small world after all’ . . .


  4. on February 23, 2018 at 11:48 am Susan

    Interesting. Good for you trying this to encourage us to ‘spread’ out…no pun intended.


  5. on February 23, 2018 at 11:54 am Carol

    Another lovely recipe I would have pinned it if I could…And I must make a sourdough starter :)


  6. on February 23, 2018 at 12:26 pm Glenda

    What a fab idea, Celia.


  7. on February 23, 2018 at 3:19 pm Debra

    Fabulous! I am so eager to give this a try…I always have some starter (thanks to you) ready to go! :-)


  8. on February 23, 2018 at 4:12 pm Francesca

    Now they are two thinks I always have too much of- jam and sourdough. This is a great idea Celia and I will definitely give it a go.


  9. on February 23, 2018 at 4:12 pm Francesca

    Not thinks- things- ah well, you know what I meant. xx


    • on February 23, 2018 at 4:16 pm Celia @ Fig Jam and Lime Cordial

      Yes, but I actually love the typo so I left it for you. It’s good to have thinks too. 😉😘


      • on February 23, 2018 at 8:36 pm Francesca

        Yeah, Me thinks so too.


  10. on February 23, 2018 at 4:21 pm Loving the arts on a budget

    The cake looks delicious:)


  11. on February 23, 2018 at 11:57 pm Manuela

    What a delicious idea! My excess sourdough has been mainly used in pancakes and waffles, but I could definitely use a way to use up a jam surplus! Thanks for sharing!


  12. on February 24, 2018 at 12:38 am Laurie Graves

    Looks utterly delicious! On another subject…I just finished reading the novel “Sourdough” by Robin Sloan. It’s definitely a different take on baking with a sourdough starter that sings, has a face, and lights up. Fantastical and quirky, but you might enjoy it.


  13. on February 24, 2018 at 3:04 am Kim

    I will definitely be trying this Celia 😃


  14. on February 24, 2018 at 1:15 pm corneliaweberphotography

    Oh wow, what an inspiration, thank you Celia. Due to issues in my life, I had to ignore my starter for so many months ): This starter was your gift to me. Do you think I can revive it again after such a long time? Please help! Thank you dear Celia.


    • on February 24, 2018 at 1:23 pm Celia @ Fig Jam and Lime Cordial

      Cornelia, I hope everything is ok now? I think you could give it a try if your starter has been in the fridge and isn’t growing any mould. Pour off any black liquid then give it a good stir. Then put a little bit into a bowl and give it a good feed – it might need a few feeds to get it going again but see how you go. If that doesn’t work, email me your address again and I’ll send you some next time I dry some off. xx


  15. on February 24, 2018 at 1:37 pm Meg

    You had me at “mulberry”!! What a delicious looking cake. Meg:)


  16. on February 24, 2018 at 3:56 pm The Napoli Alert

    My mum has also had issues with lactose in the last few years. I wonder why that happens. You should give my zucchini and walnut cake a whirl, absolutely gorgeous and no dairy.


  17. on February 24, 2018 at 4:52 pm Shreya Jain

    so yum they look my mouth is watering


  18. on February 25, 2018 at 4:24 am Chica Andaluza

    Ooh that looks good. Big Man is back from Spain on Wednesday…I think I should bake him a cake!


  19. on February 25, 2018 at 6:42 am Mpho Mohapi

    Wow that looks so good I love food but I struggle a lot with desserts I don’t like sugar much anymore,well health choice I took any ideas on sugar free desserts?


    • on February 25, 2018 at 7:43 am Celia @ Fig Jam and Lime Cordial

      The only thing I could think of would be very dark chocolate…


      • on February 25, 2018 at 5:09 pm Mpho Mohapi

        Ok I am listening what do you have in mind about dark chocolate ?


        • on February 25, 2018 at 5:14 pm Celia @ Fig Jam and Lime Cordial

          I suggest you google, but very dark chocolate has very little sugar. Maybe a dark chocolate mousse? Good luck with your quest! :)


        • on February 25, 2018 at 6:37 pm Mpho Mohapi

          A woman after my own heart I love that I will google and let you know what I find,so where are you based I am in South Africa.


  20. on February 25, 2018 at 9:36 am Craig

    Thanks Celia,
    I run my starter wet but not liquid and I’ve used it happily for general baking and it’s okay, but I think your posts will be a good adjustment i.e.. loosen it to your consistency and add lime juice. Thank you!


  21. on February 27, 2018 at 5:09 am tessastep

    great idea


  22. on February 27, 2018 at 5:10 am tessastep

    I will definitely try


  23. on February 28, 2018 at 5:35 am tessastep

    if you know any one who is dyslexic tell them to look at dyslexic com .wordpress.com and get some great life hacks on how to keep up in class



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