A delicious ode to our local growers of fruits and grains in Ireland.
This wholegrain sourdough sponge is made using a wholegrain population wheat and freshly milled rye leaven to ferment the mix of wholegrain emmer and spelt from Oak Forest Mills mixed with regeneratively farmed eggs from Mad Yolk Farm in Galway, some organic vanilla extract, olive oil and panela sugar. Seasonal fruits are chosen for the top and bottom of the cake. Currently, we're using apples and blood oranges from our friends at Glasrai with flaked almonds and a little cinnamon spiced sugar on top.
*We make these cakes on Tuesdays and Wednesdays. The starter culture is built on Sundays and the dough is built on Mondays. This means your order needs to be in by the weekend for an order the following week.*
Wholegrain starter culture (population wheat and rye), egg, olive oil, panela sugar, seasonal fruit, wholegrain emmer flour, wholegrain spelt flour, flaked almonds, cinnamon, butter.
Allergens are highlighted in bold.
This sponge can be frozen. Keep refrigerated if your home fluctuates in temperature throughout the day and night. Otherwise, keep wrapped in its paper in a cake tin.
Enjoy as is or slathered in butter with a hot cup of tea!