@sourdoughwithrebecca: This quick and easy recipe for sourdough lemon cake is a wonderful way to use sourdough discard. A cake that tastes like summer on a plate 🍋 Lemon sourdough cake: 75 g oat flour 55 g almond flour 15 g tapioca starch 15 g potato starch 140 g granulated sugar 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt  1 tsp vanilla powder / vanilla extract  100 g sourdough discard / active starter  100 g unsweetened applesauce  25 g extra-virgin olive oil  40 g lemon juice  zest of 1 organic lemon Lemon glaze: 100 g powdered sugar 3-4 tsp lemon juice  Method: 1. Preheat the oven to 175°C. Grease a 20x16 cm baking dish with butter/olive oil or line with baking paper.  2. Add the oat flour, almond flour, tapioca starch, potato starch, sugar, baking powder, baking soda, salt and vanilla powder (if using) to a large bowl and whisk well to break up any lumps. 3. Add the sourdough discard/active starter, applesauce, olive oil, lemon juice, lemon zest and vanilla extract (if using) to a separate bowl. Pour the liquids over the dry and mix well to ensure everything is well combined.  4. Pour the mixture into the prepared baking dish. Bake for about 35 minutes, or until a toothpick comes out clean.  5. Cool the cake in the baking dish until completely cooled before glazing. 6. To make the lemon glaze, whisk together the powdered sugar and 3-4 tsp of lemon juice until smooth. Pour the glaze over the cooled cake and use the back of a spoon to spread it out evenly all over the cake. Zest some lemon over the top. Let the glaze firm up for 10-15 minutes, then slice and serve. Bon appétit! Store it at room temperature in the same dish covered with a lid or foil. Keeps for 2-3 days. #lemon #cake #sourdoughdiscard #glutenfree #glutenfreesourdough

Rebecca | GF SOURDOUGH

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Monday 07 April 2025 16:47:20 GMT