Basic vanilla and honey sourdough cake

Makes 1 large loaf cake. Start 1 day before baking. Cakes, Bread and Pastries

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Method

The day before, pour 30g/ ml of the water into a large mixing bowl, add the starter (recipe here) and whisk together. Add all the remaining ingredients (apart from the honey and remaining water) and mix gently, ensuring all the ingredients are incorporated and there is no dry flour remaining. Leave to stand for 30 minutes.

Meanwhile, refresh the remaining starter in your jar and set aside at room temperature. After 30 minutes, stir in 35g/ml more of the water and use a spoon to mix. The mixture should have the consistency of a cake batter and should drop slowly off a spoon. If it doesn’t, add another 10g/ml water.

To prove, grease a 900g loaf tin and line with baking paper. Tip the batter into the tin, then cover and leave to prove on the kitchen table overnight.

The next morning, preheat the oven to 180C/160C F/Gas 4. Gently place a piece of foil shaped into a slight dome over the top of the cake. This helps prevent the top of the cake from overcooking and increases the steam around the cake, keeping it moist.

Bake for around 45 minutes, removing the foil dome towards the end of the baking time. Remove the cake from the oven and test it using a skewer inserted gently into the centre. If it comes out clean, the cake is baked. If not, return it to the oven for another 3–4 minutes and test again.

Allow to cool in the tin for 5 minutes before gently turning out on to a wire rack to finish cooling. When cool, drizzle the honey over it. By now, your starter should be ready to put in the fridge until you next want to prepare it for baking.

If not eating immediately, wrap the cake in greaseproof paper and store in a tin for up to 4 days.

This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.