Sourdough Apple & Walnut Cake

Method

1. Line a 20cm round cake tin with baking parchment.
2. Start by making your flax eggs. Combine the ground flax & water in a small bowl, mix well and leave to one side.
3. Next, sift the flour, cinnamon and sea salt into a large bowl. In a separate bowl, combine the oil and the sugar, using a fork or your fingers to break up any lumps. Add the flax egg and the ripe starter. Mix well, before adding these wet ingredients into the flour bowl, using a spatula or wooden spoon to gently fold the mix together into a uniform batter. Finally fold in the apples, walnuts, lemon zest and currants. It might seem like a high ratio of apples but it’ll all come together as the cake bakes.
4. Use a spatula to pour the batter into your prepared tin, pressing the mixture down as you go. Cover the tin with a damp tea towel and leave somewhere warm overnight.
5. The next day, when you’re ready to bake, set the oven to 180c. Sprinkle the top of the cake with some demerara sugar and once the oven is at temperature, bake on the middle shelf for around 45-60 minutes, turning the cake 180 degrees, half way through cooking. The cake is ready when it’s lovely and golden and the middle bounces back when gently pushed.
6. Allow to cool and serve with crème fraiche.