Sourdough starter is a great ally for bread and pizzas but also for desserts. Not just brioche breads, rose cakes, or large leavened products! There are also cakes made with sourdough, rooted in ancient tradition where sourdough was the only leavening agent. I’ve made a few; this swirled pound cake with sourdough is the latest. Soft, moist, and delicious thanks to the jam, it has a unique hint provided by the sourdough. Perfect for breakfast, snack, or to offer to guests after dinner, who will be amazed by this unique dessert. Also, it’s very easy and quick to make, just need a blender or a thermomix like I used. It only needs leavening time… for the rest, it almost makes itself. If I’ve piqued your interest, come to the kitchen with me!
You can find other sourdough-based desserts here:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 12Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Swirled Pound Cake with Sourdough
To make this swirled pound cake with sourdough, I reduced sugar by replacing part of it with erythritol and used coconut beverage for an exotic hint. You can replace it with cow’s milk and use all cane sugar. I used lemon paste made with zest from 1 lemon, 50 g of honey, and vanilla, resting for 8 hours. I made a lot and keep it in the fridge ready to use.
- 4.9 oz sourdough starter
- 5.3 oz water
- 4.9 oz all-purpose flour
- 9.9 oz all-purpose flour
- 6.3 oz brown sugar
- 4.2 oz erythritol
- 6.3 oz vegetable oil
- 1 cup coconut beverage
- 1 teaspoon lemon paste (made with honey and zest or just zest)
- 0.1 oz vanilla (paste)
- 8.8 oz strawberry jam
- 3 eggs
Tools
Making the swirled pound cake with sourdough is extremely easy. I did it with my Thermomix TM31, but electric whisks, a food processor, or just a bowl and a bit of patience are enough!
- 1 Food Processor
- 1 Plastic Wrap
- 1 Loaf Pan
Steps
Making the swirled pound cake with sourdough is really easy, just like a regular pound cake. The only different step is the pre-dough.. but don’t worry, we’ll do it together! All the steps are based on the Thermomix, but of course, it’s all applicable to any food processor or electric whisk!
In the Thermomix, dissolve the refreshed and doubled sourdough starter in water at speed 4 for two minutes. Then add the sifted flour in dough mode for a couple of minutes.
The result will be a semi-liquid mixture to transfer into a bowl covered with plastic wrap or a silicone lid. It should rest and ferment for at least 10 hours. I prepared it in the morning to let it sit at room temperature until late afternoon when I mixed the pound cake. However, beware of the external temperature: if it’s too hot, it’s advisable to move it to the fridge at some point.
After the pre-dough has fermented, place it in the Thermomix bowl (or food processor) along with the eggs. Blend at speed 4 for 30 seconds.
Add the two sugars together (cane and erythritol) and blend again at speed 4 for 30 seconds
The mixture will look like this, very liquid. Add the sifted flour and blend.
With the Thermomix running, add the coconut beverage, the oil, and finish with the lemon paste (or lemon zest) and vanilla.
Pour the very liquid batter into a non-stick loaf pan sprayed with release agent. Cover it with a silicone lid (or plastic wrap) and place it in the fridge overnight. It won’t rise much but bubbles will form.
The next day, take the batter out of the fridge, and after an hour, spoon the jam over it. I used homemade strawberry jam, but of course, you can choose any you prefer!
Gently swirl the batter with a stick, without going too deep.
Preheat the static oven to 350°F, and when heated, bake the swirled pound cake with sourdough. Bake for 40/50 minutes and do the stick test. It will never be completely dry but should be slightly moist and clean.
Wait a bit before removing it from the mold. The pound cake is good as is, but if preferred, you can sprinkle it with powdered sugar. Instead, I sprinkled it with shredded coconut to remind of the coconut inside. Slice it and enjoy.
The swirled pound cake with sourdough keeps for 3/4 days covered. You can try varying the filling with hazelnut and pistachio spreads, or add chocolate chips, blueberries, and raisins.. Let your imagination run wild! If you liked this recipe, let me know on Instagram!
