The Clandestine Cake Club Cookbook
http://www.amazon.co.uk/Clandestine-Cake-Club-Cookbook/dp/1782060049/ref=sr_1_1_bnp_1_har?s=books&ie=UTF8&qid=1375036838&sr=1-1&keywords=clandestine+cake+club is fast becoming one of my favourite baking books and I've only owned the book less than six months! In case you are unfamiliar with the concept of this cake club, it's all about meeting up with like-minded amateur bakers in your area and sampling some of their delicious home-cooked delights. The simple rules of the club are: cupcakes, brownies, cookies or pies are
not allowed as this defeats the whole ethos of getting together and sharing proper cake! The club was founded by Lynn Hill who has spread this wonderful concept across the United Kingdom and further afield. Anyone interested in setting up a club can get details from this address:
www.clandestinecakeclub.co.uk.
The book features all the favourite recipes of the club, with chapters on Classic Cakes, Victorian Cakes, Fruity Cakes, Chocolatey Cakes etc. I have already tried a number of recipes including one of my favourite the Elderflower Cordial Cake on page 48 - this is a divine concoction of dreamy sponge, elderflower buttercream and a white chocolate ganache covering. The Passion Fruit Cake on page 85 is another delight to behold: aromatic sponge cake with a passion fruit curd and white chocolate icing. In case you'd forgotten how to do a Swiss roll, the Strawberry Swiss Roll on page 28 is another winner with a simple strawberry and whipped cream filling...
The Chocolate and Marmite Caramel Cake on page 176 was a real success when I baked this as part of a get-together with friends and it was fun to try and get them guessing what the 'secret ingredient' was (I didn't tell them about the Marmite!)
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| Slicing up the cake ready to serve my guests. Decorated with some chocolate rose leaves. |
Chocolate & Marmite Caramel Cake (Recipe supplied by Becs Rivett, copyright Lynn Hill 2013)
Serves 8-10
175g dark chocolate (broken up)
175g butter, softened
175g caster sugar
4 large eggs, separated
90g ground almonds
90g plain flour, sifted
Caramel Marmite Buttercream
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| In case you've never seen a jar of Marmite! |
120g butter, at room temperature
440g soft light brown sugar
180ml milk
2 tsp Marmite, or more to taste
480g icing sugar, sifted
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| Creaming the butter and sugar |
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| The completed cake which can be decorated however you like |
- Preheat the oven to 180
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| Combining the chocolate and almonds |
degrees. Grease and line two 18cm sandwich tins.
- Melt the chocolate in a bowl set over a pan of simmering water. Stir gently and remove from the heat.
- Beat the butter and sugar together until light and fluffy. Add the eggs yolks one at a time, beating well after each addition, then add the melted chocolate and ground almonds.
- In a separate bowl, whisk the egg whites to soft peaks. Using a large metal spoon, gently fold in the egg whites and sifted flour into the mixture bit by bit until completely incorporated. Divide the mixture between the tins and spread evenly. Bake for 18-20 minutes until springy to touch. Leave to cool for a few minutes in the tins and then turn out on to a wire rack to cool.
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| Silky melted chocolate |
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| Folding in the whisked egg whites |
Make the buttercream. In a large saucepan, melt the butter over a low heat, then mix in the brown sugar, milk and Marmite, stirring until it comes to the boil. Boil for a minute, then remove from the heat and transfer to a large bowl. Check and add more Marmite if desired (remember the flavour will be diluted with the icing sugar).
- Whisk in half the icing sugar and then leave to cool, checking and stirring regularly to to regulate consistency. Once cool, whisk in the remaining icing sugar. If it is still runny, sift in enough icing sugar to reach a spreadable consistency.
- Assemble the cake by spreading a third of the buttercream over one of the cooled cakes, then sandwich with the other cake. Cover the top and sides of the whole cake with the remaining buttercream.
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| Making chocolate leaves using washed rose leaves and painting on melted chocolate. |
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| Cake ready to go out and be served, no time to fiddle about and set up artistic photos! |
This really is a rich and chocolatey cake. The saltiness of the Marmite in the buttercream adds that extra depth and reveals the taste of caramel rather like the ever-popular trend of salted caramel. I did find I had to add extra icing sugar to reach a good consistency for the icing to be spread though.
Next time: seasonal recipes using black currants and gooseberries
