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| This wholesome cake from Sarah Cotterell and Aitana Infante can be baked straight away or left to ferment for a couple of days. Variations of this cake would be great with different fruit and herb combinations, depending on the season. |
Sarah Cotterell and Aitana Infante, authors of A Le Mesa, have shared a few fermented recipes with us recently, including chickpea miso and fermented black barley.
"We've been experimenting with fermenting our cake batters before baking them. Not only does this make the cake more nutritious and easy to digest, it also adds layers of flavour. You can choose to bake this cake straight away or try fermenting it for 1-2 days. In our experience, after this time, the cake becomes more like a fruity frangipane or clafoutis once it’s been baked. You can use any combination of seasonal fruit and herb that you fancy. Apricot and tarragon is very special, as is blackcurrant and thyme.
"Each time we’ve baked this recipe, it comes out a little different but that’s the magic of fermentation. As our hero Sandor Ellix Katz says '…wild fermentation is the opposite of homogenisation and uniformity… what you ferment with the organisms around you is manifestation of your specific environment, and it will always be a little different.. This cake is inspired by Dee Rettali and her brilliant book 'Baking with Fortitude’ which we highly recommend."
Makes one cake
Ingredients
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Method
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