Sourdough Honey Cake

with Italian honey meringue + strawberries + flowers + ad-free video

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Hello my friends,

The past few days in the kitchen have been sweet. Not because they’ve been without event, and certainly not because the kitchen has been clean, but simply because I’m working extra hard on feeling grateful for where we are. After fifteen years in a kitchen of my own, I’ve grown confident in (at the very least) what we love to eat as a family. For us, that means plenty of meat, plenty of fresh vegetables, a variety of homegrown flavors, and sweets that are just right.

The sweets that we put on the table are always naturally sweetened, a positive habit that came about over a decade ago when I read through Nourishing Traditions by Sally Fallon for the first time. Maple sugar is my most commonly used sweetener, as it dissolves quickly in batters and easily mimics white-sugar in recipes. Honey is a strong second-contender and while it’s not always as easy to replicate recipes straight across with honey, the flavor that it infuses into baked goods is floral and homegrown. Totally worth figuring it out. It is also the one sweetener we’re able to produce here on our farm, making it our “local” sweetener of choice.

Homegrown honey is only one part of the equation, however, as to why this sourdough honey cake is so wonderful. The emphasis really belongs on the sourdough. For those with digestive issues, gluten-intolerances, or for those who are simply wanting to aid their body in overall digestive health, the benefits of sourdough cannot be overstated. I know it’s a bit “in vogue” now to have a sourdough starter and razor cool designs into your bread, which is a huge positive for sourdough in general, but it deserves so much more than just a blip on pop-culture radar.

Though it was prepared out of necessity for millennia (commercial yeast is a very new product), a diet that consists of sourdough-ed baked goods and breads is, to put it bluntly, a far better diet for our bodies.

Think of sourdough as pre-digestion. It literally breaks down bonds in the dough, doing much of the digestive work for your body before you’ve ever even taken a bite. It even makes the nutrients in the grain more readily available for absorption. Imagine the load this takes off of your entire digestive system! Sourdough also serves as a prebiotic, feeding the good bacteria in your gut and helping it to thrive.

We will be covering this in great detail and application in our upcoming online sourdough workshop. There are still a few spots available if you’d like to join us. Don’t forget, you’ll not only be mailed a workshop packet + recipes + apron + signed cookbook, but you’ll also be sent a live and active piece of my sourdough starter. You can click here to reserve your spot, so long as there’s still some available.

But don’t just make this sourdough honey cake or join the workshop simply because it’s good for your health. Bake the cake and join the workshop so that you can discover how FANTASTIC properly baked sourdough baked goods and breads can really be. This isn’t us having to die to our foodie selves. This cake is substantial, complex, moist, fluffy, and floral. It’s developed. It’s got something to say.

Give it a bake and let me know what you think! Here’s the recipe:

Sourdough Honey Cake With Italian Honey Meringue

742KB ∙ PDF file

Download

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Thanks for being a part of our community, my friends! Happy baking.

Ad-free video below…