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No Sugar German Plum Cake (Sourdough Discard Recipe)

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Description

Moist, fluffy, and delicious, but not overly sweet, this cake is perfect for a coffee or tea break or even for breakfast. While the inspiration was a plum cake, this recipe will work with any stone fruits or even berries. This is the perfect motivation to start making your own sourdough starter. 

Ingredients

FOR THE DOUGH

  • 1 tablespoon psyllium husk flakes
  • 1/2 teaspoon honey
  • 1/3 cup warm hemp milk or almond milk
  • 65 grams of sourdough discard (it’s what is left after one feeding if you use my sourdough discard recipe)
  • 1/2 cup sorghum flour
  • 1/2 cup millet flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons chestnut flour
  • 1/4 cup melted butter (room temperature)
  • 1 pasture-raised egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Himalayan pink salt (non-iodized)

THE PLUMS

  • 6–10 plums, sectioned in half, pitted, and cut into thick slices (enough to cover the dough)

FOR THE STREUSEL

  • 2/3 cup raw pecan nuts
  • 2 big dates and 2 prunes, roughly chopped (you can also use only dates or only prunes)
  • about 2 tablespoons room temperature butter, but not melted
  • 2 tablespoons sorghum flour
  • pinch of salt
  • 1 teaspoon cinnamon 
  • 1/4 teaspoon allspice (or you can use my holiday spice blend)

Instructions

  1. The first step is to mix psyllium husk, honey, and warm milk and let it rest while you are preparing the rest of the ingredients. 
  2. In a separate bowl, mix well all the flours and salt.
  3. When the psyllium husk and milk mixture thickened, add the sourdough discard and mix well. 
  4. Add the room temperature melted butter and continue to mix until the butter is incorporated.
  5. Add the egg and mix again until you have a creamy batter. 
  6. Add the flours to the wet mix and mix with a spatula or wooden spoon until you have incorporated all the flour.  
  7. Use a plastic or silicon dough scraper to make sure no flour is left on the bowl, then use the scraper to gently knead the dough. The dough will be soft and sticky, more like a thick batter. 
  8. Cover the bowl with plastic wrap, and wrap it in a big towel or plastic bag. Let it rest at room temperature for about 1 1/2 hours, up to 2 hours.
  9. Mix everything in a food processor until the nuts are roughly chopped.  
  10. Preheat the oven to 350F / 175C.
  11. For these quantities, I use a 7-inch tart pan as that’s what I have, but you can use an eight or 9-inch, which is a more common size. You can even use a square dish.
  12. Grease it well with some butter, then add the dough and spread it out with your fingers and an even layer, leaving an edge along the walls of the dish. 
  13. Add the sliced plums on top of the dough, gently pushing them into the dough. 
  14. Top with an even layer of the streusel. 
  15. Bake for about 35 minutes. 
  16. Let it rest for about 20 minutes before you slice into it. 
  17. You can dust with some inulin powder and cinnamon if you wish. 
  18. Slice and serve. Cover the leftovers with foil or in a closed container and refrigerate. 

Notes

Note on the baking dish: I used a 7-inch tart dish, because that’s what I have that fit this cake the best. As you can see, the cake base is pretty thick, so there is enough if you want to use a larger dish or pan. A 9-inch will work just fine, but you will have a thinner base. In this case you might want to check the cake at 30 minutes into baking, as it might be baking faster. 

Find it online: https://creativeinmykitchen.com/sugar-free-german-plum-cake-sourdough-discard-recipe/