This gingerbread cake uses leftover lievito madre sourdough discard to create a moist, warmly spiced loaf full of holiday cheer. The batter blends molasses, warming spices, and the tangy depth of the discard — so once baked, the cake feels cozy and festive, perfect with a cup of tea or coffee on a cold evening. It’s a great way to use up starter discard, reduce waste, and still get a delightfully soft, flavorful cake.
Ingredients
- 250 g lievito madre discard (stirred)
- 120 g unsalted butter, melted
- 150 g brown sugar (packed)
- 100 g molasses (or golden syrup)
- 2 large eggs
- 225 g all-purpose flour
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves or mixed spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 120 ml warm water
Optional (for serving)
- Powdered sugar (for dusting)
- Whipped cream or yogurt
Recipe Info
- Prep Time: 15 minutes
- Cook Time: ~50–60 minutes
- Total Time: ~65–75 minutes
- Servings: about 10–12 slices
- Cuisine: European / Holiday Baking
- Course: Dessert / Snack
Instructions
- Preheat your oven to 180 °C (350 °F). Grease a loaf pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the melted butter, sugar, molasses, eggs and lievito madre discard until smooth.
- In a separate bowl, combine flour, ground ginger, cinnamon, cloves (or mixed spice), baking soda and salt.
- Gradually add the dry mixture into the wet mixture, stirring until just combined.
- Pour in the warm water and stir gently until you get a smooth batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50–60 minutes, or until a skewer inserted in the centre comes out clean (or with a few moist crumbs).
- Once baked, let the cake rest in the pan for about 10 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely.
- Before serving, dust with powdered sugar or top with whipped cream/yogurt if you like.
Tips & Variations
- For a richer flavor, replace half the molasses with golden syrup — it lightens the intense molasses taste.
- Add a teaspoon of orange or lemon zest to the batter for a citrusy holiday twist.
- Mix in chopped nuts or dried fruits (like walnuts, pecans, raisins or candied ginger) for texture and extra warmth.
- Use yogurt or sour cream instead of discard if you don’t have lievito madre — texture will be similar though flavor slightly different.
- Store cooled cake in an airtight container at room temperature for 2–3 days.
Approximate Nutrition (per slice — 1 of about 12)
- Calories: ~260 kcal
- Protein: ~4 g
- Carbohydrates: ~38 g
- Fat: ~9 g
- Fiber: ~2 g
- Sugars: ~22 g
Ingredients
Method
- Preheat your oven to 180 °C (350 °F). Grease a loaf pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the melted butter, sugar, molasses, eggs and lievito madre discard until smooth.
- In a separate bowl, combine flour, ground ginger, cinnamon, cloves (or mixed spice), baking soda and salt.
- Gradually add the dry mixture into the wet mixture, stirring until just combined.
- Pour in the warm water and stir gently until you get a smooth batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50–60 minutes, or until a skewer inserted in the centre comes out clean (or with a few moist crumbs).
- Once baked, let the cake rest in the pan for about 10 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely.
- Before serving, dust with powdered sugar or top with whipped cream/yogurt if you like.
Notes
- Protein: ~4 g
- Carbohydrates: ~38 g
- Fat: ~9 g
- Fiber: ~2 g
- Sugars: ~22 g
FAQs
Do I need freshly fed lievito madre discard or can old discard work?
Use discard that’s been stored 1–3 days and still smells pleasant (mildly tangy, not sour or off). Very old discard may affect flavor.
Can I skip the discard and just use regular dough?
Yes — sub in yogurt or sour cream for similar moistness. Cake will still bake well.
Will molasses flavor be too strong?
Molasses gives the classic gingerbread depth. If you prefer milder sweetness, swap half with golden syrup.
How should I store leftovers?
Once cool, wrap well or keep in an airtight container. Cake stays good 2–3 days at room temperature.
