Everlasting Miracle Cake
You may have hear of this type of cake as a friendship cake, because you
can pass a portion of the dough on to a friend and continue the
blissful chain of easy cake baking. I call this cake a miracle because:
1. It is a very light and moist gluten free cake – you can’t tell it is gluten free. For people ok with gluten, you can make it with wholemeal flour.
2. It doesn’t appear to go mouldy for a long time (leaving it out in moist warm summer conditions for at least a week).
3. It is currently the only recipe I use and I adapt it to any flavour combo that suits my mood – chocolate, carrot, fruit, etc. It is truly miraculous.
4. It is easy to digest and doesn’t give a ‘sugar’ hit.
5. It is very forgiving… you can miss a few days of stirring, or guess quantities of ingrendients and it still turns out great!
That said, it is not an instant wonder. This is a slow motion cake. But it is easy, fun and very worthwhile. I received the ‘mother’ cake dough from a friend, and it sat in the corner of my kitchen bubbling away. I used part of it to make my cake every ten days.
Then, oh calamity, one day I forgot to retain part of my 'mother dough’ to make future cakes, instead throwing it all in the batch of the day and baking it to oblivion… = one dead mother! So I found a recipe to make another mother dough, and here it is.
To start your mother...
In a stoneware or glass bowl place:
1 c. flour (rice flour or other)
1 c. unrefined cane sugar or honey or soaked pureed dates
1 c. yoghurt or water
Day 1: Stir and cover(do not refrigerate mix).
Day 2: Stir. Day 3: Stir. Day 4: Stir.
Day 5: Add 1 c. flour (rice flour or other), 1 c. unrefined cane sugar or honey or soaked pureed dates, and 1 c. yoghurt or water. Stir
Day 6: Stir Day 7: Stir. Day 8: Stir. Day 9: Stir.
Day 10: Stir. Divide mix in half and put half into the compost (sorry, we only do this once, and reducing the quantity increases the good bugs over time.)
And again add 1 c. flour (rice flour or other), 1 c. unrefined cane sugar or honey or soaked pureed dates, and 1 c. yoghurt or water. Stir
Day 11: Stir Day 12: Stir. Day 13: Stir. Day 14: Stir.
Day 15 Belief it or not, you can now make your cake!!!
Add to the mix 2 c gluten free flour, I usually use rice/buckwheat or any is fine
1 c of cooking honey or any form of sugar
1 c water or yoghurt
To make your cake:
Take out 2/3 of the above mixture to make the cake and and place 1/3 of your mother dough in a clean bowl.
Then to the 2/3 add:
½ cup sugar/honey sweetener or good dash of stevia,
¾ cup of olive oil (or a mixture with melted butter/coconut oil or another oil)
2 tsp baking powder
Plus any other ingredients you like:
Eg Carrots, raisins and walnuts etc for carrot cake
Plenty of cocoa and chopped dates for chocolate cake
Cinnamon into it and slice pears or apples on top
Lots of lemon rind into it and drizzle with a lemon syrup once cooked
Stir. Place in one large or two small cake tins and bake at 180 degrees C for about ½ an hour.
Now what to do with your mother dough? Stir every day or so. On day 5 Add 1 c. flour (rice flour or other), 1 c. unrefined cane sugar or honey or soaked pureed dates, and 1 c. yoghurt or water. Stir. On day 10 make another cake, remembering t o retain 1/3 for your mother dough.