Last Monday was the Harrogate Clandestine Cake Club event which was held at The Mitre Inn in Knaresborough. I had chosen the theme of Boozy Cakes as we were going to be in a pub in the middle of Knaresborough next to the station. This, funnily enough didn’t bode well with my Sober For October challenge with Macmillan though. Having said that, there was only two tablespoons of alcohol in the whole of my cake.
I had had a very busy weekend, the Saturday was spent in Liverpool with my Mum and my daughter and my mum was with us the whole weekend. By the time I got to Sunday night I was feeling dreadful. I had started off with a sore throat that morning and it had developed into a tickly, niggly cough. I thought, that was all I needed with a busy week at work and cake club the following day as well as two other nights out!
So, by the time I got round to baking my offering it was about two o’clock on the Monday afternoon, four hours before it was going to be served at the Cake Club. After a lot of chopping and changing I eventually chose to bake a cake that I had really enjoyed eating a slice of at a previous Clandestine Cake Club event where Lynn Hill (The Clandestine Cake Club’s founder) had baked the cake. It is the Dark Chocolate and Amaretto Cake which is featured in The Clandestine Cake Club Cookbook. Mine turned out totally different to the way Lynn had made it and how it looked like in the book. I was in a right old rush as I made the cake!
Here’s what happened:
First I melted some butter and put it aside. Putting it aside meant I clean forgot about it! More of that later!
In a large bowl I put in flour, baking powder and ground almonds.
Mixing baking powder with vanilla extract.
Carmela Hayes’ recipe in the Clandestine Cake Club cookbook calls for “pane degli angeli” which is a special Italian vanilla flavoured raising agent. If you are unable to get hold of this, you can substitute 1 teaspoon of baking powder mixed in with vanilla extract instead. I had to do this as I didn’t have chance to look for the pane degli angeli anywhere.
A whole packet of these delicious Amaretti biscuits were crushed in my food processor.
Everything is combined together, even the chocolate (which was Green and Blacks 70% cocoa solids)
I got to this stage and thought, this mixture is a bit stiff! Is it meant to be like that? It seemed to stick to the wooden spoon and I tried my hardest to tip it into my greased cake tin and spread it evenly. Never mind, I thought. Let’s hope it’s ok once it’s in the oven. Off it popped into the oven. It was then when I saw it! The bowl of melted butter was still on the side by the microwave! I’d completely forgotten about it! I quickly whipped the cake out of the oven, tipped the mixture back into a clean mixing bowl with the melted butter and stirred it in. I then re-greased the tin as fast as I could and popped the cake back into the oven, while saying a huge prayer.
The finished Dark Chocolate Amaretto Cake.
When the cake came out of the oven about an hour later it didn’t look very appealing. The chocolate had melted in to the mixture instead of staying in chunks as it had on the picture. I had also forgotten to switch my timer on and didn’t note the time it went in the oven as I was rushing. I just did it on guesswork with a large skewer! To be honest I wasn’t impressed with my effort and I really felt disappointed in myself that I didn’t take more care. I had no time to make another cake as I had to walk our dog and prepare some dinner for my family before I went out to Cake Club.
The cake cut up at the Cake Club event.
At Cake Club I took a small piece and so did everyone else. As I cut into the cake it began to crumble whereas the other two cakes there cut perfectly. I was really embarrassed and even though it wasn’t being judged and it isn’t a competition I felt ashamed of it. The other members still ate it out of kindness though! I felt the cake was a little bit dry but it had a lovely crunchy effect. I will definitely make it again when I have more time so I can get the recipe right! Serves me right for rushing.
Love Sam xx