*This recipe is for a sourdough cake. It is supposed to sit on your worktop for 10 days with only a tea towel on top.

You CANNOT put it in the fridge or it will die. If it stops bubbling, it is dead.

 

Day1: Put your starter in a large mixing bowl and cover loosely with a tea towel.
Day 2: Stir well (roughly 1 minute of stirring each day)
Day 3: Stir well
Day 4: Stir in 1 cup of each: plain flour, sugar and milk. (Add the milk in small amounts at a time)
Day 5: Stir well
Day 6: Stir well
Day 7: Stir well
Day 8: Stir well
Day 9: Add 1 cup each of plain flour, sugar and milk. Stir well.

 

Now divide into 4 equal portions and give away to friends with a link to these instructions. Keep the fourth portion for yourself.

 

Day 10: Now you are ready to make the cake. (you will need a LARGE bowl for this)

 

Stir well and add the following ingredients:

1 cup of sugar (225g)

2 cups of plain flour (300g)

1/2 tspn of salt

2/3 cup of cooking oil (160ml)

2 eggs

2 tspn of vanilla essence

2 cooking apples - cut into chunks

1 cup of sultanas (200g)

2 heaped tspn of dutch cinnamon

2 heaped tspn of baking powder

 

Mix everything together and put into 2 large round tins lined with baking paper.

(If you grease with oil/butter instead of using baking paper, it will fall apart when you remove it from the tray)

 

Mix a ¼ cup brown sugar and ¼ cup of melted butter together in a separate bowl and pour over the top of your cake.

Bake for 45 minutes at 170‐180C.

 

You may need to cover in tin foil and bake for a further 20 minutes to make sure your cake is done in the middle.

Once it’s done, place onto a cooling rack. When cold you can cut it into pieces.

The cake freezes well and is also delicious served warm with ice‐cream and maple syrup.