Apple and Cinnamon sourdough discard cake

Baking - sweet Baking - sweet

Preparation time

1h 10min

Total time

1h 35min

Portion

10 slice(s)

Level

medium

TM 6
TM 5
TM 31

by ThermoLex

published: 2024/07/31

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Ingredients

Apple and Cinnamon sourdough discard cake

3 apples, green, red or even swap out one for a pear
110 g olive oil, can use extra virgin
2 tsp vanilla essence
80 g yoghurt, I use homemade
60 g Sourdough Discard
2 eggs
180 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
3 tsp cinnamon powder
1/2 tsp salt
30 g Butter
1 tbsp brown sugar

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Recipe's preparation

The yummiest cake :)

Preheat oven at 180°C and prep cake tin. I use a square one.

Peel and 1/4 apples. Place into bowl and blitz; 5 seconds, speed 5. Scrape down and repeat if required. Transfer apple into a separate bowl.

Place olive oil, vanilla, yoghurt, sourdough discard and eggs into bowl. Mix for 10 seconds, speed 4.

Add in plain flour, salt, baking powder, bicarbonate of soda, only 1 tsp of cinnamon powder and mix for 5 seconds, speed 5. Scrape down.

Add apples into mixture and mix

5 seconds, speed 5.

Pour mixture into prepared cake tin.

Melt butter, brown sugar and cinnamon and mix. Place mixture evenly on top of cake mixture. Use a knife to gently swirl if you like. Bake for 25-28 minutes or until skewer comes out clean.

Serve warm as is, or with custard or icecream. Refrigerate after two days. It's also super tasty eaten cold. And freezes well.

Don't forget to tell me how much you love this cake tmrc_emoticons.)

Tip

I love taking this to church, everyone wants seconds! This is the cake to make if you want people raving about your baking.

Sourdough discard is the part of your sourdough starter that you 'discard' before you feed the starter again. Don't ever discard your discard. It can be stored in the fridge for a few weeks. Use it for crackers, cookies, cheese bechamel and so so so much more.

Dairy free option: use coconut yoghurt, swap butter for coconut oil.

Don't forget to like this recipe. I am a Thermomix consultant and here to help you.

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.