Buckwheat Sourdough Spice Cake

Buckwheat Sourdough Spice Cake. Still warm from the oven!

This batter is a variation on the Buckwheat Sourdough Muffins last week. It’s sweeter, has more dates, and also a complex mixture of spices which complement both the buckwheat and the dates nicely. It’s baked in an 8″ x 8″ pan.

1 cup sourdough starter (See Buckwheat Sourdough Starter post)
1 cup flour
1 Tbls baking powder
1/2 tsp salt
4 Tbls sugar
2 Tbls oil
2 eggs
1/2 cup chopped dried dates
1 tsp cinnamon (I use a strong Saigon cinnamon, aka Vietnamese cinnamon.)
1/2 tsp ginger
1/4 tsp cardamon

Preheat oven 350. Grease and flour an 8 x 8″ pan.

Put the 1 cup sourdough starter into a bowl. (The rest of the starter you will replenish and put back in the refrigerator See Sourdough Starter post.) Add all the rest of the ingredients to the bowl with the 1 cup of starter. There may be a better way of doing this, like mixing this and that, then adding…but I just dump all the ingredients into the bowl on top of the 1 cup of starter and stir it all together vigorously. No need to get out your mixer. It whips up into a batter very quickly. I stir until the flour is completely incorporated.

Pour batter into the 8″x8″ greased and floured pan. Bake 20-25 mins. (My oven it’s 23 mins. Yours may vary.)

Let cool slightly in the pan on a wire rack, then cut into squares and serve warm with strong black tea or coffee.

If you like the flavor of buckwheat, check out the Buckwheat tag for more posts!

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