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Leanne Bishop

Cake, Sourdough Spelt / Kamut Christmas

Sourdough Spelt or Kamut Christmas Cake

I always adore making and eating fruit cake, so creating this recipe was a joy. This cake has the texture of a classic Christmas cake – dense and complex in flavour, which is what you want for an exceptional and easy-to-digest Christmas cake. You do have the option to add a teaspoon of baking powder to make this cake lighter but it is not essential. This recipe is versatile so you can change the dried fruit mix (about 325–400g) to suit your taste. One combination I love is dried pear, hazelnut and ground cardamom.

The method is quite simple, just like making any traditional butter cake. The white sourdough starter is added at the end of the mixing before the addition of fruits and nuts. The long fermentation allows pre-digestion of gluten, fat and sugar. You can use wheat instead of spelt or kamut. Kamut is worth a try. It does not have the chromosomes that cause gluten allergies. However, please consult your medical practitioner for advice.

NOTE This cake is full of fruit, so the cake mixture will not double in size. If you prefer a more complex flavoured cake, you need to make this cake 1–2 months before Christmas.

This recipe is an extract from the ebook Wild Sourdough for the Thermomix by Yoke Mardewi, which can be purchased in EPUB or PDF here.

Cake, Sourdough Spelt / Kamut Christmas
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Ingredients for a 20 cm (8 in) cake
Cake, Sourdough Spelt / Kamut Christmas
Print Recipe
Ingredients for a 20 cm (8 in) cake
Instructions
Mix fruit and liqueur
  1. Prepare the fruit and liqueur mixture at least a day before you plan to make the Christmas cake. You can also prepare the mixture a few weeks beforehand for a stronger flavour. Mix the ingredients together and leave to marinate at least overnight. The next day, drain the mixture, separating it into fruit and liquid. The fruit will be added to the cake, while the liquid will be used to glaze it once baked.
Mix ingredients
  1. Put the flour and spice mixture ingredients in your TM bowl and mix for 10 seconds/speed 5. Put aside.
  2. Beat soft butter, the two sugars and vanilla in TM bowl for 1½–2 minutes/ speed 3–4 until light and creamy. Scrape down sides frequently to make sure the ingredients are well mixed.
  3. With the machine running at speed 3, slowly add eggs one by one through hole in mixing bowl lid. Stop mixing once the mixture looks curdled. Scrape sides of bowl.
  4. Add sourdough starter and molasses and mix for 10–15 seconds/speed 2. Scrape sides of bowl.
  5. Add pre-mixed flour and spice mixture to TM bowl and mix for 10–15 seconds/ speed 2–3. Do not over-mix or you will end up with a tough cake. Scrape sides of bowl.
  6. With the TM bowl lid and MC back in place, ferment your cake mixture for 4–6 hours. The cake mixture will rise about 1¼–1½ its original volume.
Prepare cake tins
  1. Line cake tins with butter then line with silicone coated baking or parchment paper (e.g. Gladbake). You have the option of using: 20cm diameter (8in) round cake tin – each holds 1kg of mixture; or 2 x 12.5cm (5in) round cake tin – each holds 500–550g of mixture; or 8–10 muffins – each holds 120–150g of mixture.
Add and mix
  1. Add drained fruit to the TM bowl and mix for 10–20 seconds/speed 3/Reverse, making sure the fruit is well distributed. If you have decided to use baking powder to make the cake lighter, add the baking powder now. I prefer the cake without the baking powder as I like my fruitcake dense. Pour into lined tin or tins. You should only fill two-thirds of the tin or the cake mixture will overflow during baking.
Bake
  1. Put the cake inside a cold oven and set the temperature to 165°C (329°F). Here are the baking times depending on the size of cake tin you used:
  2. For 20cm (8in) tins - Bake on lower third rack for 45 minutes at initial temperature of 165°C (329°F). Then reduce heat to 150°C (302°F) and bake for a further 1½–2 hours until golden brown. If the cake top browns too quickly, cover it with aluminium foil.
  3. For 12.5cm (5in) tins - Bake on lower third rack for 1 hour 15 minutes at initial temperature of 165°C (329°F).
  4. For muffins - Bake on lower third rack for 40–45 minutes at initial temperature of 165°C (329°F). Remove cake from the oven and brush generously with the leftover liqueur. You can brush your cake with any liqueur of your choice (brandy, rum, whisky, Cointreau) every few days for a month before Christmas. This will make your cake so delicious and moist.
Rest
  1. Leave to cool before cutting.
  2. Best kept wrapped tightly in waxed paper and aluminium foil. Leave in the coolest part of your house and it will keep for 1–2 months or alternatively it can be frozen for up to 3 months.
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Loaf, Almond Chia Spelt

Almond chia spelt ‘express’ loaf

What could be better than the smell of freshly baked bread…well, frankly, freshly baked sourdough bread made by your very own hands! This recipe is based on one of the favourite sourdough breads in my third book, Wild Sourdough By Hand. I have used homemade almond milk to add softness to this already moist and ‘light’ loaf. I prefer to use Australian grown black chia seeds but white chia is fine too. The crumb has a deep caramel brown colour due to the use of wholemeal spelt flour, and is studded with tiny black specks of chia seeds. This loaf will rise faster than the basic loaf as it has double the amount of starter. Start the night before to soak the chia seeds and activate the starter culture. If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

For those of you on a FODMAP or low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Loaf, Almond Chia Spelt
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Vegan, no added yeast or sugar. *Note: if you are using bought almond milk, make sure you use one that is as close to as just almond and water as possible, beware of the many added ingredients including gum and sugar.
Loaf, Almond Chia Spelt
Print Recipe
Vegan, no added yeast or sugar. *Note: if you are using bought almond milk, make sure you use one that is as close to as just almond and water as possible, beware of the many added ingredients including gum and sugar.
Ingredients
Chia Seed Gel
Servings:
Instructions
  1. Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  2. Chia See Gel - In a clean jar with a lid, add the chia seeds and water, stir a few times to make sure the seeds are well distributed in the water. Soak for 6–12 hours.
  3. Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, adding the salt last.
  4. Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will look slightly wet and homogeneous
  5. Rest - Turn your bowl upside down and let the dough rest for 15-20 minutes.
  6. Knead - Put your dough back inside the bowl and knead your dough using the air kneading technique. The resulting dough may stick slightly to your fingers, but it should not be overly wet.
  7. First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1-2 hours in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
  8. Stretch and fold - Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
  9. Rest - Let the dough sit for 15–20 minutes to relax the gluten.
  10. Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
  11. Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder. Mist dough with water using a water spritzer then cover with a sheet of freezer bag or put it in a covered container. Mist with water frequently to prevent drying. Sprinkle with chia, sesame or poppy seeds if desired. Preheat your oven to 235°C (455°F) when your dough is almost doubled.
  12. Bake - Bake for 10–12 minutes at 235°C (455°F), then reduce the oven to 205°C (401°F) for a further 20-25 minutes. If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. Or insert a thermometer, the inner temperature of the dough should be 90°C or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  13. Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Recipe Notes

11a  11b

What Equipment you need:

  • Loaf Pans
  • Proving Basket
  • Stand Mixer
  • Scales
  • Mixing Bowl
  • Spatula
  • Dough Scrapers
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How to ROAST NUTS, make NUT BUTTER and NUT & CHOCOLATE SPREAD

How to ROAST NUTS, make NUT BUTTER and NUT & CHOCOLATE SPREAD

How often have you tried to roast nuts and within a split second of loss attention, all your precious organic nuts are burnt? Well I have done it many times as I have a very short attention span. I don’t know of any domestic machine which can roast nuts beautifully, ie. High enough temperature and continuous stirring to bring out the beautiful aroma of roasted nuts without burning it and with minimal crushing/mincing into little pieces or turning it into nut butter unintentionally.

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Nut & Chocolate spread (includes Nut Butter Recipe)

This is a recipe using the Magimix Cook Expert
Nut and Chocolate Spread
Nut & Chocolate spread (includes Nut Butter Recipe)
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Nut and Chocolate Spread
Nut & Chocolate spread (includes Nut Butter Recipe)
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Ingredients
Servings:
Instructions
  1. Make the nut butter - with the food processor attachment, and for 1kg of (roasted) Brazil nuts, it takes about 1minute or 1.5 minutes, to process the nuts into a smooth nut butter or less if you like yours crunchy. Roasted peanuts will take longer because they are harder but it is best to watch it like a hawk as it can turn a crunchy texture into a smooth one in a flash. Pour into wide necked jar/s and let it cool before placing the lid
  2. Once your nut butter is made, transfer to the metal bowl and for every half kilo of nut butter, I add 100g of roughly chopped 70% dark couverture chocolate and 100g 50-55% dark couverture chocolate
  3. Run the EXPERT programme 3-5 minutes/speed 3/60C
  4. Scrape down the side of the bowl and re-run 20-30 seconds/speed 3/60C
  5. Pour into wide necked jar/s, let it cool before placing the lid
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Nuts, roasted

Nuts, roasted
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This is a method for roasting nuts using the Magimix Cook Expert
Nuts, roasted
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This is a method for roasting nuts using the Magimix Cook Expert
Ingredients
  • 1 kg Nuts eg Brazil nuts
Servings:
Instructions
  1. Place your nuts or activated nuts if you prefer in the metal CE bowl. I always roast about a kilo of nuts. This example is for Brazil nuts, which does not require activation. Brazil nuts are very high in Selenium
  2. Run the EXPERT programme for 12 minutes/speed 2A/140C. Make sure the cap is off to allow steam to escape
  3. Check after 12 mins, check if the nuts are roasted enough for you. If not, run at 2-5 minutes/2A/140C depending on the type of nuts, ie. Less time for light fragile nuts like pecan and walnuts and more time for harder nuts like macadamia and brazil nuts
  4. Once you get your desired colour and aroma, turn machine off and remove the lid to cool completely. And enjoy xxx
  5. Make sure your roasted nuts are completely cool before storing in airtight containers or before making nut butter or you will end up with an oily paste
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Review of Cook Expert (Magimix)

Review of Cook Expert (Magimix)

I love beautiful kitchen tools: from garlic crushers , knives to machines of all kinds, lucky for me collecting them comes with my job! When I spotted an advertising in one of my cooking magazines I subscribe to, I was very excited to see a machine that does both the cooking (like a Thermomix) and cutting mandoline slices and shredding veggies (like Magimix).

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Muffins, Buttermilk

Muffins, Buttermilk
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Savoury Buttermilk Muffins - more ways to use your homemade buttermilk, kefir milk or Villi
Cook Time
20-25 mins
Cook Time
20-25 mins
Muffins, Buttermilk
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Savoury Buttermilk Muffins - more ways to use your homemade buttermilk, kefir milk or Villi
Cook Time
20-25 mins
Cook Time
20-25 mins
Ingredients
Servings:
Instructions
  1. Mix all except the corn kernels from one cob - blitz a few times until JUST mixed.
  2. Mix corn kernels
  3. Divide into muffin cups, fill to half full only as it will expand in the oven.
  4. Add more spinach and sprinkle grated Parmesan or pecorino or cheddar.
  5. Bake at 180C until golden brown and cooked - about 20-25mins depending on size
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Banana Bread

Banana Bread
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Yoke's cultured Khorasan (Kamut) Banana Bread this recipe was created out of sheer frustration after I bought ($5/slice) and ate refrigerated slice of banana cake from a well known cafe in Perth. It was not a nice slice, I had a mouthful of baking soda on one bite and I didn't feel great afterwards...so here is one that I made to satiate my craving for banana bread...probaby cost less than $5 and it is organic to boot...
Cook Time
60-75 mins
Cook Time
60-75 mins
Banana Bread
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Yoke's cultured Khorasan (Kamut) Banana Bread this recipe was created out of sheer frustration after I bought ($5/slice) and ate refrigerated slice of banana cake from a well known cafe in Perth. It was not a nice slice, I had a mouthful of baking soda on one bite and I didn't feel great afterwards...so here is one that I made to satiate my craving for banana bread...probaby cost less than $5 and it is organic to boot...
Cook Time
60-75 mins
Cook Time
60-75 mins
Ingredients
Servings:
Instructions
  1. Preheat your oven to 170C
  2. Using your TM (turbo 3-4 times) or hand held mixer/food processor, mix well khorasan flour, bicarb soda, baking powder and sea salt - Leave aside
  3. Whizz in your TM bowl (speed 4, 1 min) or use a hand held mixer, food processor until well mixed - bananas, eggs and butter.
  4. Add cultured cream (or sour cream, kefir cream, buttermilk, or kefir milk)
  5. Add all of the flour mixture above Mix well but do not overmix or your bread will be tough, for TM use speed 4-5, 20-30sec only.
  6. Optional, add pecans and/or couverture choc chips (Callebaut, Valrhona...)
  7. Mix well by hand is my preference but you can use your TM on reverse 10 sec speed 6
  8. Put in your buttered and lined loaf tin, I use my medium size tin, measuring (25x12cm and 10cm high).
  9. Bake for 1-1hr 15 minutes until brown and a skewer inserted in the middle of your cake comes out clean.
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Minestrone

Minestrone
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Yoke's MINESTRONE with sprouted black quinoa, lentils, beans and cavolo nero This is not a precise recipe like my sourdough bread or cakes... I hardly ever use recipe when I cook (too hard, too lazy). So taste often and use your instinct... experiment, you can't go wrong with minestrone... I find this soup taste best the next day... add more water every time you warm it up, and stir to stop it burning on the bottom...I like my minestrone thick!
Minestrone
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Yoke's MINESTRONE with sprouted black quinoa, lentils, beans and cavolo nero This is not a precise recipe like my sourdough bread or cakes... I hardly ever use recipe when I cook (too hard, too lazy). So taste often and use your instinct... experiment, you can't go wrong with minestrone... I find this soup taste best the next day... add more water every time you warm it up, and stir to stop it burning on the bottom...I like my minestrone thick!
Ingredients
Servings:
Instructions
  1. few days before soak, sprout and cook black quinoa, borlotti beans, kidney beans, chickpeas
  2. Use a large heavy cast iron pot...(i use my old 28cm Le Creuset) to make "sofrito" using equal amount of finely chopped carrots, fennel bulb, celery and 1 onion. Smash 3-4 fat garlic cloves and add 3 small hot chorizo, diced into small cubes or pancetta, or omit if you are vegetarian
  3. Heat gently lots of extra virgin olive oil (half a cup), add sofrito, some marjoram or any fresh herb from your garden, sprigs of parsley
  4. Saute (and sweat) for 20-30 minutes on gentle heat, add oil if required
  5. Add more EVOO... Add 2-3 punnets of ripe red cherry tomatoes Add 1 medium potato, diced into small cubes Saute for 5-10 mins until tomatoes burst Make sure nothing burnt...
  6. Add 1 1/2 - 2 litre of good beef bone stock Add 2 tbs Thermomix stock paste and/or the rind of parmesan cheese
  7. Add your cooked beans, chickpeas... but not your quinoa! a cup of tomato passata (in a bottle, not tinned please) Cook until everything has gone very soft Taste and season to your liking
  8. Grate some good parmesan cheese Add finely chopped slivers of cavolo nero or silver beet Cook some more until cavolo nero is cooked.
  9. Enjoy with serving of some cooked sprouted black quinoa in the bowl, mix through before eating and more shavings of parmesan, fresh grindings of black pepper, if desired
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Pizza, Sourdough stove-top

Pizza, Sourdough stove-top
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Prep Time
5 mins
Prep Time
5 mins
Pizza, Sourdough stove-top
Print Recipe
Prep Time
5 mins
Prep Time
5 mins
Ingredients
Servings:
Instructions
  1. Use any plain sourdough dough you have in the fridge - take a bit off 150g or any size you like.
  2. Put into a shallow container of semolina or Khorasan or any coarse flour you have
  3. Stretch into the desired shape n size and put on top of non stick baking paper
  4. Add desired toppings, not too much or it will be soggy
  5. Place on heat proof pan, crank up your stove top to high heat - put lid on if you have one for a couple of mins Check if bottom is browned n cooked and cheese melted and bubbling
  6. Transfer under the griller to brown the cheese (optional) - quick and delish
  7. ... Enjoy!
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