Recipe: Spicy Sourdough Ginger Cake

SPICY GINGER CAKE
This is a simple spicy cake made the sourdough method.
INGREDIENTS (Makes 12-16 small slices):
1 cup Kefir.
200 grams butter, from pasture fed cows.
1/3 cup molasses.
2 eggs, from pasture fed chickens.
3/4 cup Californian dates, chopped.
1/2 cup of sourdough starter.
3 cups Spelt flour.
1/2 teaspoon cinnamon.
1/2 teaspoon nutmeg.
1/4 teaspoon cloves.
1 teaspoon mustard powder.
1/4 teaspoon Celtic sea salt.
2 teaspoons ground ginger.
1 teaspoon freshly grated ginger.
Tablespoons of water, optional.

INSTRUCTIONS
Process the Kefir, butter, molasses, eggs, chopped dates and sourdough starter in a food processor. In a separate bowl mix the flour and spices, then process them with the other ingredients in the food processor until you get a smooth batter. If the mixture is too dry then you will need to add a little more Kefir or water until you get the desired consistency.
Grease and dust with flour a 12 x 8 x 1 1/4 inch baking tin. Spoon in the mixture and level out with a spatula. Leave the mixture to rise in a warm place (28C) for 12-20 hours or until the mixture has not quite doubled in size. Bake at 180C for 40-50 minutes or until a clean knife comes out dry.
Serve with Kefir cream and All-Raw Red Plum Jam.
NOTES: Depending on the thickness of the Kefir and sourdough starter you may need to use some additional water to reach the desired consistency for the cake mixture.
MEASUREMENTS: 1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32