Sourdough Peach Cake
A tender-crumbed cake with sourdough discard and ground almonds, topped with fresh, juicy peaches.
Ingredients
- 115 g sourdough discard (unfed)
- 130 g all purpose flour
- 125 g almond flour
- 2 eggs at room temperature
- 115 g butter melted and cooled
- 150 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp soda bicarb(baking soda)
- 1/4 tsp salt
- 3 peaches, peeled and sliced into wedges
Instructions
- Preheat the oven to 175°C, line the bottom of an 8-inch springform pan with parchment and lightly grease the pan with nonstick cooking spray or butter.
- Whisk the flours, salt, baking powder and baking soda together in bowl.
- In another bowl, whisk the sugar with the butter, beat in the eggs one by one, and mix in the sourdough discard followed by the vanilla extract.
- Now fold in the dry mixture and ensure that there are no lumps left in the thick batter. Be careful not to overmix since it will deflate the batter.
- Pour the batter into the prepared pan, even out the top with a palette knife and arrange the sliced peaches generously (they will shrink as the cake cooks).
- Bake the cake for 45 -55 minutes till the cake is lightly golden and cooked. Insert a skewer or toothpick to check that therthere's no wet, uncooked batter inside. Let the cake rest in the pan for 10 minutes before unmolding. Serve with vanilla ice cream.