Sourdough Discard Cake with Dates and Lemon Drizzle
This super easy sourdough discard cake can be mixed and baked in under an hour - perfect for unexpected coffee visits or fast morning teas.
Servings 16 pieces
Calories 2851kcal
Equipment
- Digital Scale
- Mixing Bowl
- Rectangle Cake Tin (11" x 7" x 1.5" or 27.5cm x 17.5cm x 3.5cm)
Ingredients
- 150 g Sourdough Starter Discard/Unfed
- 150 g All Purpose Flour
- 7 g Baking Powder
- 120 g Dates Dried, pitted and chopped
- 200 Sugar Caster
- 1 Egg
- 100 g Butter Melted
- 10 g Golden Syrup 2 teaspoons
- 5 g Vanilla Extract 1 teaspoon
Lemon Drizzle
- 100 g Powdered Sugar
- 1 Lemon Juice of
Instructions
- Preheat oven to 180C/350F.
- Chop the dried and pitted dates into smaller pieces. You can just chop them roughly, they don't have to be perfect.
- Combine all ingredients, except the butter, into a mixing bowl and stir until combined.
- Now pour in the melted butter and mix until a thick batter forms.
- Line a rectangle cake tin with parchment paper and pour the cake batter into the tin. Smooth it out using a knife so that it takes up the whole tin.
- Bake for 30 minutes or until golden brown at 180C / 350F.
- Allow to cool on a rack for around 30 minutes.
- While the cake is cooling, mix 100g of powdered sugar with the juice of one lemon. Drizzle over cake.
Notes
I have baked this cake in a tin with these exact measurements. A brownie pan is the best choice.
Nutrition
Calories: 2851kcal | Carbohydrates: 504g | Protein: 30g | Fat: 88g | Saturated Fat: 53g | Trans Fat: 3g | Cholesterol: 379mg | Sodium: 1532mg | Potassium: 1195mg | Fiber: 18g | Sugar: 336g | Vitamin A: 2772IU | Vitamin C: 58mg | Calcium: 560mg | Iron: 11mg
