A few weeks ago we needed a smaller sponge cake for a dessert we served in the restaurant and I made up this recipe. For the asian-inspired dessert we served that time we added matcha tea, but today I have made them a bit more Christmas-like as in Sweden with saffron and raisins instead.
Last week I posted a recipe for a homemade wild yeast starter. Today it’s finally time to bake with it. I make a glutenfree Levain bread with a crispy outside and soft inside.