Fruity and spicy sponge cake without eggs

Ingredients for 1 servings:

• 250 g rye sourdough, see recipe from Seelenschein in the database
• 100 g sugar
• 30 g whole cane sugar
• 100 g butter, soft
• 100 g apple sauce or fruit squeezable for children
• 150 g wheat flour type 405 or 550
• 8 g baking powder
• 1 pinch of cinnamon

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

very moist and aromatic cake with sourdough, for a Bundt cake tin

Preheat the oven to 180°C (top/bottom heat). Mix all ingredients in the order listed until you have a smooth, slightly thick batter. Pour the batter into a greased Bundt cake pan. Bake in the preheated oven on the middle rack for 45 minutes. After baking, let it cool in the pan for 5-10 minutes and carefully turn it out onto a wire rack. Tastes great warm or cold. It’s also great for children, as the cake has a strong apple flavor without the mushy baked apples, which some kids don’t like. Tips: Don’t be afraid of sourdough! It’s quick and easy to make, ready in 5-7 days, and then keeps indefinitely in the refrigerator. I always have some on hand and use it to bake bread, cakes, and delicious pancakes without eggs or milk. The older the sourdough, the more tart and fresh the cake tastes. I use apple-banana-strawberry squeezable pastries. You can reduce the sugar by 20-30g. But please don’t use raw cane sugar, which gives the cake color and a special flavor. You can certainly add ground nuts to the batter or garnish the finished cake with chopped nuts.