Sourdough Cake {100% Rye + Hazelnut}
Moist and decadent sourdough cake, with whole ground rye flour, hazelnuts and cocoa.
Servings: 8
Calories: 343kcal
Ingredients
- 3/4 cup milk
- 6 tablespoons (85g) butter
- 2/3 cup sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons rye sourdough starter wheat starter works fine too
- 1 1/4 cups (150g) whole ground rye flour
- 1/2 cup (50g) hazelnut flour or almond flour slightly toasted is best
- 1/2 cup raw cacao powder sifted
- 1/2 teaspoon fine sea salt
Instructions
- Combine 3/4 cup milk, 6 tablespoons butter and 2/3 cup sugar in a small sauce pan. Simmer until sugar melts. Allow to cool.
- Whisk in an egg and 1 teaspoon vanilla extract.
- Add 2 tablespoons rye sourdough starter, whisk until starter dissolves.
- Add the rest of the ingredients, mix until no dry spots remain. The batter will be thick.
- Cover and leave at room temperature for 8-10 hours. The batter doesn't change or rise much, the signs are airy and lighter look, and pockets of air when you scoop it.
- When ready to bake, place batter into a greased pan (I'm using 6-cup small bundt pan). Preheat oven to 400ºF (in that order).
- Bake for 30-35 minutes, or until internal temperature registers at 190ºF.
Notes
- You can use 1.5 teaspoons of baking powder, if you want to make this cake but don't have a sourdough starter.
- If you are wondering about milk and egg sitting out at room temperature, my take on it is there is a lot of enzymatic activity taking place during fermentation so I'm not worried about spoiling.
- I think it's good enough on its own and doesn't really need a glaze. I used one for the photo, because well, it just looks cool, but normally we eat our rye sourdough cake without one.
Nutrition
Calories: 343kcal | Carbohydrates: 48g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 240mg | Potassium: 390mg | Fiber: 11g | Sugar: 19g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 4mg