I was given The Handmade Loaf by Dan Lepard for Christmas and have not stopped baking, it is full of inspired recipes.
When I heard Dan was coming to the Cake, Bake and Sweets Show in Sydney I was stoked for the chance to be able to see him in action.
And was very pleased to be asked by the show if I would like to let everyone know that it was coming to town very soon!
So this creation of mine was inspired by Dan Lepard's recipe for apple custard layer cake, same concept, different cake.
I decided to use my sourdough starter on its own (without the addition of yeast), and I sweetened it with honey alone. They were combined with egg and milk.
I used half white bakers flour and half whole spelt flour, and some salt flakes.
They were combined to make a rough dough.
Slices of softened butter were then rolled into the dough and then kneaded two minutes on two minutes off until it was smooth.
The dough was left in the fridge overnight.
The plums were combined with rapadura and cinnamon.
I made a custard infusing the milk with fresh ginger slices.
The dough was divided into three and flattened into discs.
The dough discs were layered with the custard and plums.
After two hours the cake was baked.
The combination of flavoursome cake with the tangy plums and gingery custard was so good!
Served with some yoghurt, yum.
Layers of sourdough cake, ginger custard and cinnamon plums.
I think Dan would be most happy with my adaption to his recipe!
The Cake, Bake and Sweets Show sounds amazing, I'm really looking forward to it.
It is on in less then two weeks, maybe I will see you there?
Ginger Custard and Cinnamon Plum
Spelt Sourdough Layered Cake
(recipe adapted from Apple and Custard Layer Cake in The Handmade Loaf by Dan Lepard)
160g sourdough starter
1/4 cup honey
1/4 cup milk
150g white bakers flour
150g whole spelt flour
1/2 tsp salt flakes
75g sliced butter, softened
Mix together starter, honey, egg and milk.
Combine the flours and salt then add in the wet mix until you get a rough dough.
Leave for 10 minutes.
Flatten out and top with sliced butter, roll up dough then knead two minutes on two minutes off about 5 times until the dough is smooth.
Place in an oiled bowl covered with cling wrap in the fridge overnight.
When ready to use cut the dough into thirds and flatten into 23 cm discs.
3 slices fresh ginger
1/3 cup rapadura sugar
2 tsp cornflour
Heat 200ml milk in small saucepan with ginger until just before boiling.
Leave to infuse for 5 minutes then remove the ginger.
Whisk rapadura, egg and cornflour together, then slowly whisk in the milk.
Return to saucepan over low heat stirring until it is thick.
Transfer to a bowl to cool for 10 minutes.
1 dozen plums
1 tsp cinnamon
1 tbsp rapadura sugar
Cut plums into sixths removing seeds.
Combine with cinnamon and sugar.
Preheat oven to 180 celcius.
Line a 23cm tin with baking paper.
Layer the disc of dough topped with 1/3 of the custard and 1/3 of the plums.
Repeat so there are three layers.
Leave at room temperature for 2 hours.
Sprinkle over a little rapadura and bake for 50 minutes
(if it is browning too quickly cover with some foil).
Leave for 10 minutes before removing from the tin.
Allow to cool or eat when still warm.
Delicious with some natural yoghurt.