Kiwi, Lime, and Coconut Sourdough Snack Cake Recipe
Full of flavor but not too sweet, I like a slice of this cake for breakfast or as an afternoon snack with a cup of tea. This could, however, serve as a showstopping crowd-pleaser at your next family brunch or dinner party. And don’t be afraid to brag a little that the secret ingredient is your home grown sourdough starter—they will surely be impressed.
Ingredients:
- 2 chicken eggs
- -110 gm vegetable or canola oil (1/2 cup)
- 125 gm (1/2 cup) sourdough starter, 100% hydration, unfed
- 2 limes
- 4 kiwi, peeled
- 80 gm (1 cup) unsweetened shredded coconut
- 178 gm (1 1/4 cup) all purpose flour
- 150 gm (3/4 cup) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- tsp salt
- 226 grams (2 cups) powdered sugar
How To Make:
- Preheat oven to 350°. Line a 9”x5” loaf pan with parchment or grease with nonstick spray.
- In a medium bowl combine eggs, vegetable oil, sourdough starter, and zest of 2 lime. Juice limes and add 1 tbsp lime juice to a blender or food processor with 3 peeled kiwis. Blend until fairly smooth then add to the egg mixture and whisk together. Set aside.
- Spread shredded coconut into an even layer on a sheet pan. Bake for about 5 minutes until golden brown, stirring halfway through. Set aside to cool.
- In a large bowl mix or bowl of a stand mixer combine flour, granulated sugar, baking powder, baking soda, and salt. Stir in 60 gm (3/4 cup) toasted coconut.
- Gradually mix wet ingredients into dry ingredients, stirring gently until just combined.
- Pour batter into prepared loaf pan. Bake for 45-60 minutes until a long toothpick or skewer inserted in the center comes out clean. Allow to cool in the pan for 20-30 minutes then remove and cool completely on a wire rack.
- Once cake has cooled prepare the icing: in a medium bowl whisk together 2 tbsp lime juice with powdered sugar. Add more lime juice or water 1 tsp at a time as needed until icing is spreadable. Spread icing onto the top of your cake.
- Just prior to serving top cake with sliced kiwi and sprinkle with toasted coconut.
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