Sourdough Baked lingonberry apple cake - easy sourdough discard recipe
This is flavorful easy recipe for a baked apple cinnamon cake made with sourdough discard and whole apples. The apples are filled with cake batter and lingonberry jam. Best fall/ Winter cake recipe ever.
Sourdough discard aclimating time1hr
Course: brunch, Dessert
Keyword: apple dessert, apples, baked apple cake, caramel apple cinnamon rolls, sourdough, sourdough discard recipe
round tart form / 28cm standard
6medium applesCut off 1cm of the top. Core and hole out the apples a little . Dont throw away the tops.
200gsourdough discardneeds to be taken out of the fridge and come to room temperature 1 hour in advance.
30gbutterfor the tart form
2 tbspsugarfor the tart form
50gbutterroom temperature, very soft
100gspelt flouror all purpose
1/2orangeorganic, juice and zest
100glingonberry jamor cranberry jam for topping the apples of
Cinnamon topping sprinkle
2tspsugar for cinnamon sugar
1tspcinnamonfor cinnamon sugar
Start with beating some air into the discard with a spoon and let the discard come to room temperature for about one hour.
After the discard has come to room temperature, preheat your oven to 170°Celsius (350°F) aircirculation.
Butter the inside of your tart form and sugar it out afterwards.
Mix togehter the spelt flour, ground hazelnuts, cinnamon, cardamom, ground cloves and ground nutmeg and put aside.
Beat the egg whites with the white sugar in a bowl of a standmixer until stiff and glossy (6-10 minutes. Put the bowl aside.
In another bowl of your stand mixer mix togehter sourdough discard, powdered sugar, egg yolks, orange juice and zest, vegetable oil and butter until creamy . 6 min
Now fold in alternately the flour mixture and the egg whites in 4 steps into the discard batter and mix everything carefully. Small egg white lumps are totally fine.
Pour about half of the cake batter into the tart form.
Place the cleaned apples forming a circle onto the batter, pushing them half way into the batter.
Fill the apples almost to the edge with cake batter and top every apple with one teaspoon lingonberry jam (or cranberry jam). Put the apple tops back onto the apples.
Pour the rest of the batter carefully around the apples into the form and level it out a little with a spoon.
Sprinkle the cinnamon sugar onto the cake batter and bake the the cake for about 50 minutes or until a wooden skewer comes out clean.
When the cake is done take it out and let it cool .
Serve with some beaten cream and powdered sugar. A scoop of vanilla ice cream woudnt hurt either ?.