Pumpkin sourdough cake

Pumpkin sourdough cakeSometimes I think dull afternoons working in front of the computer exist only so that one has the justification to drink coffee and eat cake, better still, bake and eat cake. I do realize that most responsible adults do not pop in and out of the kitchen while ostensibly working, or else, if they do snack, eat sensible things like apples and nuts. And truth be told, I get so distracted by the smell of cake before and after, that my afternoon is spent running to and fro the oven, like some sort of sad (non-worker) ant.

Anyway, this is just to say thank you to blogger Champa of Versatile Vegetarian Kitchen for her nice pumpkin sourdough cake. This is nice, good cake, whether you have deadlines to meet or not. I’m always on the lookout for recipes that can use up excess leaven.

The good thing about such cakes is they are pretty versatile—you could probably substitute banana, apple, or other fruit puree. However, with such cakes, don’t bother unless the puree you do use tastes of whatever they are supposed to taste of. The last time I made a pumpkin bread, the puree was so tasteless, the bread was ruined. Even the pancakes I made with the excess puree were a waste of time.

I converted her recipe using the King Arthur Flour’s website, so here it is, with my adaptations:

Pumpkin Cake using leftover 100% sourdough leaven
Preheat oven to 180 degrees celsius. Prepare tin (I used a medium-sized loaf tin and a ramekin).

In a bowl, sift and mix the ‘dries’ evenly
188g        All-purpose flour
2 tsp        Baking soda
1/2 tsp     Salt
Pinches of spices (cinnamon, ginger, cardamom, cloves, nutmeg)

In another bigger bowl, mix the ‘wets’
241g        Leftover 100% sourdough leaven
100g        White caster sugar
80g         Golden caster sugar (NB: original recipe uses 200g sugar in all. My pumpkin puree was sweet enough on its own, must experiment to reduce sugar further.)
1               Large egg
50g         Neutral vegetable oil
56g         Yoghurt
240g        Pumpkin puree (NB: should have been 270g but I ate too much of it. Look at your puree, mine was quite liquid so I think it was all right.)

When everything is nice and homogenous, dump the dries in and mix only until everything is blended. Quickly get it into the oven; the baking soda starts fizzling once it comes into contact with the ‘wets’. Mine took about 40-45 mins. It makes for a very tender and moist cake, so with such cakes, I recommend letting it cool down well and proper before attempting to lift it from tin and cutting into it. (I heeded my own advice for the former, but went ahead and cut into it anyway ha!)

This is my sort of cake. Simple, unadorned, generates good smells and delicious. Perfect for afternoons.






2 thoughts on “Pumpkin sourdough cake

  1. Joanna

    I keep getting all sorts of squashes in my veg box from the farm and this looks like just the ticket for using them up and an excuse to make more cake! I don’t come from a squash eating childhood, so they always seem a bit sweet and ‘odd’ to me, so cake might just be the answer plus using up starter or even maybe kefir? what do you reckon?

  2. michaelawah Post author

    neither do i. growing up, our gourds and squashes were all stir-fried or in soups. But I do like ‘vegetable/fruit puree cakes’. This one was a winner. Even the vegetable-skeptics had to eat their words. I don’t know if it was because the pumpkin was particularly sweet and just so…pumpkiny (or maybe i just hadn’t eaten pumpkin in a long time!!), it was really moist and fragrant. The only thing I would have liked to tweak was the sweetness. And I would say don’t shy away from the spices!

    If you’re worried, there are veg cakes where you don’t taste the vegetables at all, mostly brownies and chocolate cakes where the chocolate drowns out the veg. I’ve made beetroot brownies, a Dan Lepard sweet potato brownie, zucchini chocolate cake, etc. where no-one can tell there’s vegetable in them. You just get away with using less fat and sugar. And yes, good way to get rid of the excess leaven and vegetables! I think the kefir should work too. let me know if it does!
    Hang on, i’m mixing categories here! squashes and root vegetables. But you get the drift. We have many Asian desserts with root vegetables though.


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