David Niven Miller's Traditional Moist Orange-Lemon Cake
Use a 23 cm (9 inch) baking dish
3 cups wholemeal spelt or rye flour
½ cup hazelnuts
1 cup kefir and/or ½ cup sourdough starter
½ cup of warmed butter or olive oil
2 large free range eggs
¼ cup honey OR maple syrup OR a pinch of stevia powder to taste
2 Tablespoons grated orange and/or lemon rind
½ teaspoon vanilla essence
¼ teaspoon sea salt
1 cup orange AND lemon juice (the syrup needs to be acidic)
¼ cup honey
3 tablespoons kefir whey or yogurt whey (clear liquid)
1 tablespoon brandy OR 2 tablespoons port/sherry (optional)
Mix all the ingredients except the flour in a food processor until they are a smooth consistency. Gradually add the flour until the batter is thick and creamy. You may need to add a little tepid filtered water, or more flour to get the right consistency.
Put the batter in a greased baking dish. Cover it with a damp cloth, and leave it in a warm place (20-25 centigrade) (68-77F) for 12-24 hours, until it has doubled in size.
Bake at 170 Centigrade (335 Fahrenheit) for 35-45 minutes, until a skewer pushed into the middle of the cake comes out clean.
Mix all the ingredients and pour them over the cooled cake. Ensure the cake is cool and the syrup is not heated over 35 Centigrade (95F) or you will kill the organisms and destroy the enzymes in the mixture. You can prick the cake so the syrup is absorbed in the centre.
Cover the cake with a cloth and leave it for 24 hours, then refrigerate. Serve chilled with a thick kefir.