Snacking cakes are two-bowl wonders - moist, tender, flavorful cakes that skip complicated and time-consuming preparation. This one takes the wonder one step further, by using baking soda to neutralize tartness in a sourdough starter. The tactic creates an instant rise while retaining all the depth and nuance of sourdough - without the sour. Its flour bouquet complements minimal but assertive spices and the sourdough process guarantees very slow staling. Make and enjoy!
Yield: 2 mini-loaves (2 3/4 " wide X 2 1/4" deep X 5 3/4" long).
Time to make: 30 minutes active. 3 hours to let starter rise. 20 - 35 minutes baking.
Equipment needed: Two medium bowls. Two mini-bread loaf pans (dimensions above). Measuring cups and spoons or kitchen scale. Whisk. Sturdy spoon.
Ingredients
Notes:
Red rice flour in not commercially available in the US, but can be made in small quantities with a spice grinder or grain mill. Long grain red rice is available in some grocery stores, or online. Ditto Ivory teff flour, which is made and distributed in the USA under the brand name Maskal Teff.
For sourdough statrer instructions, click HERE.
Substitutes: dark teff and brown rice flour make an enticingly different flavor bouquet. Substitute spice options include cinnamon, ginger, cloves and nutmeg.
Procedure:
1) Use a mortar and pestle or spice grinder to reduce the anise wings and cardamom pods to a fine powder. In a medium bowl, stir together the red rice flour, the ivory teff flour, the spices, the sourdough starter, and 80 Ml water. Cover loosely and set aside to proof - about 3 hours, or until the mixture forms a dome, smells beer-like and has a tart yet inviting taste.
2) Place an oven rack in the middle position. Heat oven to 350 F. Grease mini loaf pans with butter and lightly dust with potato starch.
3) In a large bowl, add the tapioca starch, the potato starch, the baking soda, the sugar, the salt and the xanthan gum. Whisk until all ingredients are well blended.
4) In a medium bowl, add the spiced sourdough starter, the buttermilk, the softened butter and the coconut oil. Stir to blend, then add the eggs, one at a time, stirring vigorously after each addition, until eggs are well-integrated. Whisk to thoroughly mix.
5) Add the wet ingredients to the dry ingredients. Using a sturdy spoon or silicone spatula, stir until all ingredients are just blended. Do not over-stir. Pour batter into prepared pans and place into oven. Bake 20 - 40 minutes, or until an inserted toothpick comes out with only a few crumbs attached. Remove to a cooling rack and allow to reach safe handling temperature before loosening cakes with a table knife and turning carefully out onto the cooling rack. Cakes are very tender until thoroughly cooled.
6) Optional: frost with a citrus glaze, plum or apricot jam, or other frosting of your choice.