I'd like regular ancestral cooking emails!
I am a little obsessed with making a sourdough cake. I want it to be egg-free (my son can’t eat eggs) and have no refined sugar in it. Yet obviously it has to taste *divine*. Chestnut flour always seems heaven-sent to me. So here is a cake made of solely wholegrain spelt, chestnut flour and sweet potato. I’ve layered it with a cream made from cashews, water and 1/2 a tsp of honey. Looks super nice, right? Still a work in progress though…it’s a bit ‘crusty’ for a cake. I’d like to find a way of making it softer. Next iteration might have some fat in the dough.