On Thursday I attended my first Clandestine Cake Club, the theme for this event was to make a cake on a budget (£4 to be exact). It was a tough theme as I’ve never really considered the exact cost of the cakes I bake, this was an eye opener! I knew I wanted to give this recipe a try and the challenge was to try and make it work with the budget, after some tweaking and changing my usual brands for the supermarket own, it worked!
The cake was actually really nice to make and easy too! It tasted lovely and rich with the added mascarpone between the layers. I’ve never baked with poppy seeds before but I will again, they gave a nice earthiness against the tart lemon curd.
I really enjoyed myself at cake club, it was lovely to meet some like minded people. I enjoyed sampling everyone’s cake, they were all very inspiring! Can’t wait for the next Chester Clandestine Cake Club.
(Taken from The Best Ever Books of Cakes, by Ann Nicol)
350g x Butter
350g x Caster Sugar
3 x Tablespoons of Poppy Seeds
4 x Teaspoons of Lemon zest
4 x Tablespoons of Lemon curd
6 x Eggs (separated)
120ml x Milk
350g x Self Raising Flour
For the filling
150g x Lemon curd
150g x Mascarpone cheese
Heat the oven to 180°c/350°f/Gas Mark 4 and line two 9 inch/23cm cake tins.
Begin with beating the butter and sugar until pale and fluffy, then mix in the poppy seeds, lemon zest, lemon curd and egg yolks. Mix well and then add the milk, once it is all combined sift in the flour and fold with a metal spoon. Whisk up the egg whites until stiff peaks form and then add a third to the mixture and fold in then the other third and so on until all is combined. Divide the mixture into both cake pans and place in the oven for 40-45 minutes.
When ready you will be able to insert a skewer and it will come out clean, leave cakes to cool and then remove and place on a cooling rack. Once completely cooled spread the lemon curd and mascarpone on evenly and put the layers together, dust with icing sugar for the final decoration.