Tag Archives: herman the german

Recipe: Herman the German Chocolate and Raspberry Cake

I promise I’ll figure out an egg-free Herman next, but this Herman was made quite literally in self-defense.  You see, on Saturday while I was at choir, Herman got out of his container and went on a rampage across the benchtop, spreading chaos in his wake.  I like to think of this as Aggravated Battery – the bench was batter-y, I was aggravated.

(He is a very, very enthusiastic Herman.  I’ve fed him with barley flour, which seems to have curbed his unseemly verve a little bit, but I suspect the hot weather is only going to bring him back, bigger and batter than before.)

And, of course, my Herman is still producing far more batter than I can give away, so on Cup Eve, I decided to make another Herman cake for my colleagues and the colleagues of my husband, since both of us are working on the day itself.  We clearly deserve cake.

Also, this meant I could use up some more batter.

This Herman was, I think, far more successful.  The cocoa calms down the fermented flavour, so it tastes a bit less like eating a brewery, and I think we all know how I feel about the combination of chocolate and raspberries.  You really can’t lose. 

Actually, I’m underselling it.  This is a gorgeous, gorgeous cake.  I’m actually regretting giving so much of it away, because it was so perfectly to my taste – not too sweet, nicely chocolatey, and with plenty of raspberry goodness.

Fortunately, I have plenty of Herman left.  I can make more.

(No cake photos, because I was in a mad rush and forgot.  But here’s a portrait of Herman shortly after his eruption from the jug.  As you can see, I have removed a quarter of him, but he is already bubbling back up in a slightly alarming fashion.)

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Your Shopping List

250 – 300ml Herman starter (i.e., about a quarter of your Herman on day 10 after his second feed on day 9)
2/3 cups sugar – any kind, but I used half castor and half coconut sugar
2/3cup self-raising flour
1/3 cup cocoa
1 cup almond meal
3 eggs
160 ml canola oil
200 g dark chocolate, chopped
300 g frozen raspberries

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Recipe: Herman the German Peach and Apricot Cake

I have a Herman the German sourdough cake starter!  Does anyone want one?  (No, seriously, I mean it – Herman is a delightful fellow, but I think he was a Tribble in a past life, and as a result, one must constantly find new Herman acolytes who want a Friendship Cake bubbling away on their benchtop during the week…)

Anyway, he’s a lovely, healthy, vibrant Herman – I think he really likes brown sugar, because he froths and bubbles with enthusiasm at the slightest provocation – and he made me a lovely apple cake with the original recipe a couple of weeks back, but one cannot live on apple cake alone, and also, I found his apple cake rather sweet, so I decided to have a bit of a play with what was in the pantry, and see what happened.

The first thing in my pantry was an awful lot of almond meal left over from last week’s baking extravaganza, as well as a couple of spoonfuls of chocolate-coated coriander seeds, which I had forgotten to add to one of my recipes.  An interesting start.  Apricots and almonds are a natural fit, and I felt that apricot and coriander also gets along fairly well – and I also had somehow acquired no fewer than three half-empty packets of dried apricots, so that seemed to be an obvious choice already.  I still needed some ‘wet’ fruit, and I’ve got a surprising number of tins and bottles of peaches lurking around the place, so they seemed like the best idea for that.  At this point, I gleefully remembered my peach schnapps, and got that out, too.

Does this combination work?  You know, I can’t decide.  I love, love, love the zings of coriander with the dried apricots, but the peach is perhaps a little wet for my taste.  And the whole thing tastes so very alcoholic, far past what I would expect for that amount of schnapps.  On the other hand, all the Germans in my lab absolutely adored this, and said it tasted like a proper German cake (“Like Stollen, only not dry”), so evidently it works for some tastes, if not for mine.  I think next time, I’d use fresh peaches, however.  And maybe a bit of cardamom in the batter.  See what you think.

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Your Shopping List

250 – 300ml Herman starter (i.e., about a quarter of your Herman on day 10 after his second feed on day 9)
2/3 cups sugar – any kind, but I used half castor and half coconut sugar
1 cup self-raising flour
1 cup almond meal
1/2 tsp salt
2 eggs
160 ml canola oil
2 tablespoons peach schnapps, + 2 more tablespoons for the glaze
400 ml tinned or bottled sliced peaches, which you probably should chop, but I didn’t
1 cup dried apricots, ditto
10 g coriander seeds in milk chocolate.  Or just a teaspoon of coriander seeds, just for fun.
115 g icing sugar

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