The smell of summer berries wafting across the bridge on the markets in France is intoxicating. It is rare ever to find such perfumed berries in the UK, especially in the supermarkets. Honestly there is no comparison, so the closest I can get is to grow my own.
Combining your unrefreshed sourdough starter into a sponge cake and adding summer berries is a marriage that teases out the best qualities of both the sponge and the tart berries. The sourdough works wonders, adding lightness and flavour to your cake whilst tempering the sweetness. You can expect the outside of the slice to have a slight crunch to it and to be wonderfully moist inside...
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