Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill Thanks for watching, please see the video description for more information and links.
THX so much Elly!! 🙏🥰 I made this last night (with soy milk) and sooooooo gooooooood! And I dont normally like fruitcake!! I'm telling you....And dont even need that little bit of sugar....the fruits make it moist and sweet! Everyone in the house loved it..... Didnt have a lot of dried fruits, so I added raisins, dates, apples and 2 spoonful of fresh squeezed orange juice!
Hi Elly! I have a sourdough fruit cake recipe known in the USA as an "Election cake" baked in a Bundt cake tin. (incidentally I discovered and baked in 2020 just around the US presidential election). So, I'm not looking at it for reference, just from memory, but watching brought that to mind. The election cake recipe I used called for sweetener, oil or butter and possibly eggs, but this sounds absolutely fantastic, truly an everyday, no guilt bread! I love milling my flour and I'm so grateful for your resources and guidance!!
Oh thank you! The Election cake sounds like fun! (more fun than elections). Yes, I love this recipe. I love my food so much I find it a lot easier to maintain a healthy weight if I don't make things too richly! All of my recipes are pretty lean like this, it works for me :)
Thank you Elly for this healthy recipe. I will prepare it soon to make my beloved family happy with it. Greetings to the Australian people from Belgium.
Well done yet again! This looks delicious! Where I come from (Wales UK) when we bake Bara Brith (Speckled Bread) we soak the dried fruit in boiling hot tea overnight (as you probably already know it's only boiling to begin with) I will bake this on Monday using tea! Thanks yet again Ellie. I wish you and your family a very happy and healthy Christmas. Vic
Thank you Vic! That's so great to hear, someone else told me about the tea soaking yesterday and it sounds excellent! I'll definitely try that for my next batch. Thanks for your kind words, and a safe and happy Christmas to you too.
Elly, I finally made it and it’s delicious!! I used buttermilk instead of sweet milk and baked it in a round tin-a perfect and beautiful dessert for company!!! Thanks for sharing your amazing recipes!!!!!!! --wish I knew how to post a photo--
Hi Carol, that's wonderful! I bet it is just fabulous and I love that you made it your own with the buttermilk! If you'd like to send me a photo you can send me a message via my facebook page if you're a facebook user?
Hey! So I finally got to try out one of your recipes!! I tried out this cake, and it was absolutely amazing! Baked this with a friend and we enjoyed it so much! We made some tweaks as per our liking (we added a couple of spoons of honey, and some chocolate chips too)! Thank you so much for sharing this! I loved the cake so much! Can't wait to try more of your recipes! If only RUclips would let me attach pictures!
Oh thanks so much Shorty! I made another one of these cakes last night! (first one since the video) - it is so good, you are right! I love that you made it your own too, your additions sound yummo. I'm working on my website at the moment, once that's up I'll be posting my recipes there in proper blog format, and continuing with regular videos as often as I can. I'm pretty passionate about whole grain baking, so there will be more to come for sure. If you'd like to send photos feel free to email elly@ellyseveryday.com Enjoy that cake! :)
First bake of 2021....tried your recipe today, scaled down to 80%. Used locally available WWF (ITC's Ashirvaad Select Sharbati Wheat flour), used a Bundt cake tin. Filled up the home with a fantastic fragrance of the Mixed Spice!!! Loved it!!
This looks great--can't wait to make it for some friends who are on a very strict plant-based, no oil diet! Thanks again, Elly! (They are huge fans of the fermented oatmeal sourdough, so I expect this to be a big success).
Hi Elly, first fruit cake I have ever made, used 100% wholewheat starter (2 days old) white Spelt, Wholewheat and home made dried orange zest, bit dry/ crusty on top but fabulously moist with a delicious tang. Have to work on the dry top for next attempt. Thanks so much for this recipe. Ross
Wonderful recipe!! something between Italian panetone and the German stollen bread (withour the eggs and butter)!! Have a very Merry Christmas and a the Happiest New Year!! Stay safe and be happy!!!
Hi Elly, thanks a lot for your recipe! I wanted to make a fruit cake for Christmas and your video just came in time! I used whole grain spelt (grind with my Mockmill). The cake is absolutely gorgeous! My wife and myself love it and it’s still good after a week.
Oh this looks so good! Am definitely giving this a try sometime soon, planning to make this with Indian whole wheat flour. Will also add in some butter/ghee. Thanks a lot for sharing! I am so glad I found your videos when I started making sourdough bread. Love your no fuss approach!
Hey, Elly! I made your fermented fruitcake. It was even more delicious and amazing than I anticipated. I actually converted some of my whole grain spelt starter to wholegrain khorasan, and used it, along with a measure of my original wholegrain spelt starter, to make this cake. My assortment of fruits was organic sultanas, currants, craisins, figs, pears, and apricots. I used a tablespoon of maple syrup, in place of the brown sugar, and almond milk for the milk portion of the recipe. The mixture spent the night in the fridge, as I didn't have the time to bake it. When it came to the flax/baking powder mix, I was a tad concerned to learn that I had only 1 1/2 tspns of baking powder 🤦 so I also added in about 3/4 of a teaspoon of baking soda, and about a teaspoon of apple cider vinegar to hopefully help with the rise. It didn't rise as much as yours, but the end result was so moist, and so delicious, I will definitely be making it again. Thank you for this great recipe, and video - you've created a winner! Also, I love the dough whisk your Dad made for you. It's the best one I have seen.
@@ellyswholegrainsourdough I am also going to make your raisin loaf. It looks like it would be very tasty. Have you ever made any hot cross buns? If so, would you ever consider making a video, if you have time, please? Oh, I used to get these really delicious hot cross buns from my local health food shop. I think they were possibly wholegrain, and sourdough??? I remember they had little pieces of dried peach, along side the raisins, sultanas and currants. I find that - aside from being wonderful to watch and listen to - your content is great, and your recipes are right up my alley; you do wholegrains, and don't have an overly-sweet tooth. Annnd...you like spices ☺️
Thanks again Kelly, I'm so happy that you're enjoying my videos and my approach. You are right about my non-sweet tooth! You'll never find any really sugary recipes here. Also I'm a herbavore so I never use any eggs or animal milks either. I've been thinking of making a hot-cross bun recipe, but haven't gotten around to it yet - thanks for the reminder! Maybe I can come up with something.... Thanks again for the kind words and encouragement :)
Oh Elly, my kind of cake! Have made my grandmother's recipe for years....for others! Yours is perfect for my vegan self and looks utterly drool worthy. Thank you! xx
Thanks Marion, I'm not sure if I knew that about you and forgot, but that's great to hear! I try my best to eat 'whole food plant based' and this cake certainly fits the bill. It's such a healthy way to indulge a little! I'm sure you'll love it :)
@@ellyswholegrainsourdough 😂When I describe myself as being 'whole food plant based' some people don't understand so I simply say 'vegan'..... which can put me in the 'weird' department of others' thoughts; but I'm okay with that! x
Haha yes I totally get that! I hate the stigma against vegans, and the whole food thing is pretty important to me, so I try to explain! It's such hard work sometimes! I need to work on being a more proud vegan 😄
Hello, and thank you for a nicely done recipe. If I use regular milk, do you think it would be OK to simply soak the fruit in hot milk, using the amount required by the recipe, so I could just mix that milk in? Or is soaking in milk not a good idea? Thanks!
I think it would probably be fine, I just like to rinse off the fruit in some way, but you could do that first with water before you add the hot milk. I think the fruit would soak just as well with milk.
3rd fruitcake fermenting; added walnuts this time. Elly, your comment that you had eaten so much fruitcake that you were going to turn into one...I identify! Whole grain sourdough fruitcake may become a dietary staple here.
Oh yes, it is good stuff isn't it? I ate so much of it at Christmas I haven't made one since, but will definitely be a regular in my cake repertoire. Glad you like it :)
Thanks Elly! Couldn’t wait for the video so I made this with your instructions from Facebook. Seems to have turned out wonderfully. One thing I couldn’t find is the dried orange zest so I used some packaged orange peel that I had in the fridge. Where did you get it? Thank you for the video, your cake looks lovely
Thanks Debbie, good on you! It's not difficult to make so I'm glad you gave it a go. I made that dried zest myself for a soap making video a while back! I had it in my freezer and thought it would go nice in the cake. Any zest would do, and it's totally optional :)
@@ellyswholegrainsourdough Oh thanks Elly! Thought I was missing out on something in the cake aisle at Woolies haha. Just read my initial comment, I should proof read before I hit send 😅
This looks very nice, Elly. I will definitely try it. Can you please tell me what spices make up what you called "mixed spices"? Thanks! Edit: I just looked it up and see that it's a British thing. It's a blend of many spices: cinnamon, nutmeg, cloves, mace, coriander, ginger, allspice. I found a recipe for it on thespruceeats.com.
Oooh that sounds good! Yes, the rum would be a nice way to make the cake very festive! Somebody suggested soaking the fruit in tea as well, which I think would be nice. Thank you :)
Hi Debbie, you could make it gluten free but I'd recommend adding some binders into the mix, such as psyllium husk, ground linseeds/flax or chia seeds to help hold it together. My favourite gluten free grains for sourdough are millet, sorghum and brown rice, but there are so many you could use! Buckwheat is lovely too.
@@ellyswholegrainsourdough Thank you, Elly. Sounds a bit complicated for my baking ability, was just wondering because some family are gluten intolerant. Thought it was just a matter of replacing ordinary flour for gluten free, but now I know, so thanks!
Yes I understand, if you used a commercial GF flour mix it might be ok (they have added gums in them usually), but it wouldn't be a whole grain sourdough cake then. I would definitely try that, you may want to use less liquid though.
So, one thing I learnt for this is to add baking powder at the last minute. I never add baking powder and my cakes were always not puffy, and I always thought thats how wholewheat cakes are supposed to be! Thanks for that tip! I am going to try again! Also the flax seed thing. I might use chia seeds instead or add a egg? It would still work, right? Cause the idea is to bind the cake...right?
Well technically it is sourdough. The cake dough is very well fermented by the sourdough culture before any baking powder is added. It's an optional ingredient.
Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership
Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill
Thanks for watching, please see the video description for more information and links.
THX so much Elly!! 🙏🥰 I made this last night (with soy milk) and sooooooo gooooooood! And I dont normally like fruitcake!! I'm telling you....And dont even need that little bit of sugar....the fruits make it moist and sweet! Everyone in the house loved it..... Didnt have a lot of dried fruits, so I added raisins, dates, apples and 2 spoonful of fresh squeezed orange juice!
That's brilliant Moj!! I'm so excited for you, thanks for the feedback, I love this recipe too!
That's awesome that your father made your dough wisk! You have a great father it sounds like
Thank you, I sure do. He's very clever!
I think I'll make this for Easter!
These are great for Easter too! Hot cross buns Elly style ruclips.net/video/mTPEH9kUYhI/видео.html
Love this video. Well done. I love that you named your starter Boris. Too cute.
Thanks :)
This sounds and looks amazing. I will be trying it soon.
Hi Elly! I have a sourdough fruit cake recipe known in the USA as an "Election cake" baked in a Bundt cake tin. (incidentally I discovered and baked in 2020 just around the US presidential election). So, I'm not looking at it for reference, just from memory, but watching brought that to mind. The election cake recipe I used called for sweetener, oil or butter and possibly eggs, but this sounds absolutely fantastic, truly an everyday, no guilt bread! I love milling my flour and I'm so grateful for your resources and guidance!!
Oh thank you! The Election cake sounds like fun! (more fun than elections). Yes, I love this recipe. I love my food so much I find it a lot easier to maintain a healthy weight if I don't make things too richly! All of my recipes are pretty lean like this, it works for me :)
Thank you Elly for this healthy recipe. I will prepare it soon to make my beloved family happy with it.
Greetings to the Australian people from Belgium.
Thank you so much Nabil, enjoy the cake! Greetings to you too from Australia.
Wonderful recipe. Will use my SD starter "Bubbles" to bake this wonderful cake now !! Thanks a lot!!!
You're welcome! Go Bubbles! That's the cutest name :)
I thing this cake will be very delicious 😋
It sure is :)
Well done yet again! This looks delicious! Where I come from (Wales UK) when we bake Bara Brith (Speckled Bread) we soak the dried fruit in boiling hot tea overnight (as you probably already know it's only boiling to begin with) I will bake this on Monday using tea! Thanks yet again Ellie. I wish you and your family a very happy and healthy Christmas.
Vic
Thank you Vic! That's so great to hear, someone else told me about the tea soaking yesterday and it sounds excellent! I'll definitely try that for my next batch. Thanks for your kind words, and a safe and happy Christmas to you too.
Thank you Boris!
I can't wait to make this!
It's so yum! And healthy. You can't go wrong with it I don't think :)
Elly, I finally made it and it’s delicious!! I used buttermilk instead of sweet milk and baked it in a round tin-a perfect and beautiful dessert for company!!! Thanks for sharing your amazing recipes!!!!!!!
--wish I knew how to post a photo--
Hi Carol, that's wonderful! I bet it is just fabulous and I love that you made it your own with the buttermilk! If you'd like to send me a photo you can send me a message via my facebook page if you're a facebook user?
Hey! So I finally got to try out one of your recipes!! I tried out this cake, and it was absolutely amazing! Baked this with a friend and we enjoyed it so much! We made some tweaks as per our liking (we added a couple of spoons of honey, and some chocolate chips too)! Thank you so much for sharing this! I loved the cake so much! Can't wait to try more of your recipes! If only RUclips would let me attach pictures!
Oh thanks so much Shorty! I made another one of these cakes last night! (first one since the video) - it is so good, you are right! I love that you made it your own too, your additions sound yummo.
I'm working on my website at the moment, once that's up I'll be posting my recipes there in proper blog format, and continuing with regular videos as often as I can. I'm pretty passionate about whole grain baking, so there will be more to come for sure.
If you'd like to send photos feel free to email elly@ellyseveryday.com
Enjoy that cake! :)
Haha, yeah, the cake is fantastic! Thanks again!!
That's nice! I'm looking forward to seeing the site! Good luck with it!! ((:
Looks gorgeous! Thank you for the recipe. Will give it a go over the weekend.
Thanks Katja! Enjoy :)
First bake of 2021....tried your recipe today, scaled down to 80%. Used locally available WWF (ITC's Ashirvaad Select Sharbati Wheat flour), used a Bundt cake tin. Filled up the home with a fantastic fragrance of the Mixed Spice!!! Loved it!!
Oh that sounds so perfectly wonderful, thanks so much for sharing. Happy new year! :)
Thank you Elly ,Merry Christmas 💕
Thank you Joanna, Merry Christmas to you too!
I would love to see you make this in your breadmaker.
Great suggestion!
You read my mind! Thank you, Sweet Elly! Happy Christmas, New Year's and every moment in between. stay safe!
Thank you Belle! That's so great. Have a wonderful and safe festive season too!
This looks great--can't wait to make it for some friends who are on a very strict plant-based, no oil diet! Thanks again, Elly! (They are huge fans of the fermented oatmeal sourdough, so I expect this to be a big success).
Ah that's great Tom! I eat that way as well so I'm sure they'll love this cake!
Hi Elly, first fruit cake I have ever made, used 100% wholewheat starter (2 days old) white Spelt, Wholewheat and home made dried orange zest, bit dry/ crusty on top but fabulously moist with a delicious tang. Have to work on the dry top for next attempt. Thanks so much for this recipe. Ross
That sounds great Ross. You could try covering with foil or baking it inside a roaster/other container - that would keep the top more soft and moist.
Oh, Elly, looks amazing 🤩 Definitely will be made for Christmas ⛄🎄. Thank you very much. 🙂 Happy holidays to you and your loved ones. 💖
Thank you Stanislava, you too! Have fun with it :)
Looks delicious!
Thank you T! It's so yummy :)
Wonderful recipe!! something between Italian panetone and the German stollen bread (withour the eggs and butter)!! Have a very Merry Christmas and a the Happiest New Year!! Stay safe and be happy!!!
Thanks so much! You too. Glad you enjoyed the video :)
nice one, Merry Christmas
Thank you, same to you!
Hi Elly, thanks a lot for your recipe! I wanted to make a fruit cake for Christmas and your video just came in time! I used whole grain spelt (grind with my Mockmill). The cake is absolutely gorgeous! My wife and myself love it and it’s still good after a week.
That's so wonderful Andreas, thanks for your feedback! Yes this recipe has been quite popular, seems the timing was perfect. Happy new year :)
Wow! That looks so lovely! I have to try that one! Thank you very much and enjoy the holidays and stay safe! :-)
Thank you Sonja! You too x
Oh this looks so good! Am definitely giving this a try sometime soon, planning to make this with Indian whole wheat flour. Will also add in some butter/ghee. Thanks a lot for sharing! I am so glad I found your videos when I started making sourdough bread. Love your no fuss approach!
Oh, so wonderful! That would be so nice. Have fun with it, and thank you :)
Hey, Elly! I made your fermented fruitcake. It was even more delicious and amazing than I anticipated. I actually converted some of my whole grain spelt starter to wholegrain khorasan, and used it, along with a measure of my original wholegrain spelt starter, to make this cake. My assortment of fruits was organic sultanas, currants, craisins, figs, pears, and apricots. I used a tablespoon of maple syrup, in place of the brown sugar, and almond milk for the milk portion of the recipe.
The mixture spent the night in the fridge, as I didn't have the time to bake it. When it came to the flax/baking powder mix, I was a tad concerned to learn that I had only 1 1/2 tspns of baking powder 🤦 so I also added in about 3/4 of a teaspoon of baking soda, and about a teaspoon of apple cider vinegar to hopefully help with the rise. It didn't rise as much as yours, but the end result was so moist, and so delicious, I will definitely be making it again. Thank you for this great recipe, and video - you've created a winner! Also, I love the dough whisk your Dad made for you. It's the best one I have seen.
Wow, that's great Kelly! Thank you for sharing that with me. I'm so glad you enjoyed the making and the eating! I'll have to make another one soon :)
@@ellyswholegrainsourdough I am also going to make your raisin loaf. It looks like it would be very tasty. Have you ever made any hot cross buns? If so, would you ever consider making a video, if you have time, please? Oh, I used to get these really delicious hot cross buns from my local health food shop. I think they were possibly wholegrain, and sourdough??? I remember they had little pieces of dried peach, along side the raisins, sultanas and currants.
I find that - aside from being wonderful to watch and listen to - your content is great, and your recipes are right up my alley; you do wholegrains, and don't have an overly-sweet tooth. Annnd...you like spices ☺️
Thanks again Kelly, I'm so happy that you're enjoying my videos and my approach. You are right about my non-sweet tooth! You'll never find any really sugary recipes here. Also I'm a herbavore so I never use any eggs or animal milks either. I've been thinking of making a hot-cross bun recipe, but haven't gotten around to it yet - thanks for the reminder! Maybe I can come up with something.... Thanks again for the kind words and encouragement :)
Hello!!! I loved your recipe! Have you ever tried vegan sourdough cake without using baking soda or powder?
No, but I'd like to try that!
Well this is just in time for the holidays. Have you ever made it in a bundt pan? I think that's what I'm going to try, seems like it should work.
Hi, yes I have made it in a bundt pan and it's beautiful! A nice healthy holiday cake :)
Oh Elly, my kind of cake! Have made my grandmother's recipe for years....for others! Yours is perfect for my vegan self and looks utterly drool worthy. Thank you! xx
Thanks Marion, I'm not sure if I knew that about you and forgot, but that's great to hear! I try my best to eat 'whole food plant based' and this cake certainly fits the bill. It's such a healthy way to indulge a little! I'm sure you'll love it :)
@@ellyswholegrainsourdough 😂When I describe myself as being 'whole food plant based' some people don't understand so I simply say 'vegan'..... which can put me in the 'weird' department of others' thoughts; but I'm okay with that! x
Haha yes I totally get that! I hate the stigma against vegans, and the whole food thing is pretty important to me, so I try to explain! It's such hard work sometimes! I need to work on being a more proud vegan 😄
Hello, and thank you for a nicely done recipe. If I use regular milk, do you think it would be OK to simply soak the fruit in hot milk, using the amount required by the recipe, so I could just mix that milk in? Or is soaking in milk not a good idea? Thanks!
I think it would probably be fine, I just like to rinse off the fruit in some way, but you could do that first with water before you add the hot milk. I think the fruit would soak just as well with milk.
Hello, I would like to use whole grain einkorn flour so is it the same ratio to your recipe? Thank you!
Yes I think it would be very similar.
3rd fruitcake fermenting; added walnuts this time. Elly, your comment that you had eaten so much fruitcake that you were going to turn into one...I identify! Whole grain sourdough fruitcake may become a dietary staple here.
Oh yes, it is good stuff isn't it? I ate so much of it at Christmas I haven't made one since, but will definitely be a regular in my cake repertoire. Glad you like it :)
Thanks Elly! Couldn’t wait for the video so I made this with your instructions from Facebook. Seems to have turned out wonderfully. One thing I couldn’t find is the dried orange zest so I used some packaged orange peel that I had in the fridge. Where did you get it? Thank you for the video, your cake looks lovely
Thanks Debbie, good on you! It's not difficult to make so I'm glad you gave it a go. I made that dried zest myself for a soap making video a while back! I had it in my freezer and thought it would go nice in the cake. Any zest would do, and it's totally optional :)
@@ellyswholegrainsourdough
Oh thanks Elly! Thought I was missing out on something in the cake aisle at Woolies haha. Just read my initial comment, I should proof read before I hit send 😅
All good! :)
what grain is considered soft ( for cakes /pastries etc) in australia please?
The ancient wheat grains are quite soft, eg. khorasan, spelt, emmer. Also you can get nice Rosella wheat from Woodstock Flour in NSW.
This looks very nice, Elly. I will definitely try it. Can you please tell me what spices make up what you called "mixed spices"? Thanks!
Edit: I just looked it up and see that it's a British thing. It's a blend of many spices: cinnamon, nutmeg, cloves, mace, coriander, ginger, allspice. I found a recipe for it on thespruceeats.com.
That's right, you found it! It's quite common in Australia, it makes sense that it would have origins in England.
May I ask whether you wash the whole grain and the dry it out?
No, it's cleaned at the farm where the grain is milled. I just grind it dry.
I like soaking my dried fruit in rum. But for gifts, I usually use orange juice. ❤🌅🌵😷
Oooh that sounds good! Yes, the rum would be a nice way to make the cake very festive! Somebody suggested soaking the fruit in tea as well, which I think would be nice. Thank you :)
Did it taste sour at all?
Yes, it does a bit! More like tangy in a nice way, very complimentary with the fruit :)
@@ellyswholegrainsourdough ahhh.. wonderful :)
Has anyone tried making this gluten free? I’m wondering which would be the best option, buckwheat or another alternative?
Hi Debbie, you could make it gluten free but I'd recommend adding some binders into the mix, such as psyllium husk, ground linseeds/flax or chia seeds to help hold it together. My favourite gluten free grains for sourdough are millet, sorghum and brown rice, but there are so many you could use! Buckwheat is lovely too.
@@ellyswholegrainsourdough
Thank you, Elly. Sounds a bit complicated for my baking ability, was just wondering because some family are gluten intolerant. Thought it was just a matter of replacing ordinary flour for gluten free, but now I know, so thanks!
Yes I understand, if you used a commercial GF flour mix it might be ok (they have added gums in them usually), but it wouldn't be a whole grain sourdough cake then. I would definitely try that, you may want to use less liquid though.
So, one thing I learnt for this is to add baking powder at the last minute. I never add baking powder and my cakes were always not puffy, and I always thought thats how wholewheat cakes are supposed to be! Thanks for that tip! I am going to try again! Also the flax seed thing. I might use chia seeds instead or add a egg? It would still work, right? Cause the idea is to bind the cake...right?
Hi, yes you're right! You could use an egg or a 'chia egg' - it all works :)
@@ellyswholegrainsourdough Thank you.
@@ellyswholegrainsourdough Thank you! I have my dough fermenting now. I hope it turns out alright! Looking forward to eating it tonight!
@@ellyswholegrainsourdough if I add egg, do I still add it just before baking, together with the baking powder?
is 500g, 2c?
It really depends on the ingredients. 2 metric cups of water would weigh 500g, but flour is much lighter than water.
Sorry but if you use baking powder it’s no longer Sourdough-you should use more starter and NO BAKING POWDER👎👎
Well technically it is sourdough. The cake dough is very well fermented by the sourdough culture before any baking powder is added. It's an optional ingredient.