- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| 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
|
Method
|
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
