Clark - 80 Cakes From Around the World

For the late Professor John Huber and Ernst Bachmann. For being the most inspirational and influential people in my culinary life; thank you for giving me the skills that made me the pastry chef I am today.

This electronic edition published in 2014 by Absolute Press, an imprint of Bloomsbury Publishing Plc

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Text copyright Claire Clark, 2014 Photography copyright

Jean Cazals, 2014

Publisher Jon Croft

Commissioning Editor Meg Avent

Art Director and Designer

Matt Inwood

Project Editor Alice Gibbs

Editor Jane Middleton

Photographer Jean Cazals

Props Stylist Jo Harris

Indexer Zoe Ross

The rights of Claire Clark to be identified as the author of this work have been asserted by her in accordance with the Copyright Designs and Patents Act 1988.

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Print ISBN: 9781472907424

Epub ISBN: 9781472916006

A note about the text

This book was set using Sabon, Modern No. 20 and Century Gothic. Sabon was designed by Jan Tschichold in 1964. The roman design is based on type by Claude Garamond, whereas the italic design is based on types by Robert Granjon. Modern No. 20 was originally issued by the Stephenson Blake Foundry in 1905. Edouard Benguiat recreated and updated the font in the mid-1900s. The Century Gothic font takes its cue from the geometric sans-serif styles around in the 1920s and 1930s.

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80 CAKES

FROM

AROUND THE WORLD

INTRODUCTION

When I first came to consider how to compile and select a personal collection of 80 amazing cakes from all around the world, the task that was set out in front of me seemed almost impossible.

There were just so many delicious choices from so many baking traditions! How could I possibly narrow down a selection from all across the baking globe to just 80 cakes, when deep down inside me I knew that I could easily include three times the number. Well, the truth is I simply had to settle on those cakes that I truly loved and felt would convey the wonder of the vast variety of cakes to be found from across all the continents of the globe. Cakes that I could happily cook and eat time and time again. Cakes that gave a sense of wonder and travel and occasionally eccentricity. But always cakes that tasted exquisite and that would be received with hungry appreciation.

Some classics such as the French croquembouche seemed like they might be an insurmountable project for most so I combined it with the simplicity of the modern cupcake and the fun of constructing something that doesnt take all day. I love the whimsical and the unexpected and I havent been able to resist giving a few of the cakes my own personal take and twists. They might not be completely true to the tradition with regard to technique or ingredients but they will, trust me, be every bit as delicious as the originals. Some might even think more so!

We now appear to live in a world where we are all meant to love to bake. And more and more of us do indeed absolutely love to bake. I have been a pastry chef for more than thirty years now and so I couldnt be happier with the ever-growing love and fascination with the wonderful world of cakes and baking in general. And it is a world a very wide world indeed! The cakes of France and Europe differ so very greatly from those sweet delights coming from the ovens of, say, Asia or the Middle East; different flavours and techniques bringing differing results but with one single unifying truth they are all absolutely delicious to eat. I love the fact that cakes can incorporate flavours and ingredients as wide-ranging and diverse as almonds, walnuts and pistachios contrasting with cakes emitting heavenly scents of cinnamon, ginger and nutmeg; cakes with luscious soft cheese, the finest honey, plumped juicy raisins, glutinous rice flour, sweet potatoes, pandan essence, the freshest of tree-picked fruits and lets not forget those which are doused in the finest brandies, rums and wines of a locale. This is a world of passionate and creative bakers each creating a cake with their countrys most treasured produce, expertly crafted and sculpted. A global cake heaven. My heaven and I hope soon to be yours too!

Rainbow Cake

Fiji

Hinduism, the second biggest religion on the island of Fiji, refers to the rainbow as indradhanush, meaning the bow of Indra, the god of lightning, thunder and rain. Apparently, those who have surpassed earthly ties are in a position to achieve the highest meditative state and experience the rainbow body. Maybe that is why they named the beautiful reef that lies between the Fijian islands of Taveuni and Vanua Levu the Rainbow Reef.

This egg-free cake is no mean feat to make. It takes time and dedication to produce all seven layers but its worth it, so why not pull out all the stops for a special celebration?

You will need seven different shades of food colouring to create the rainbow effect. I like the small pots of gel colours, as they are very strong and dont affect the consistency of the cake mix. They are available online or from cake decoration shops.

Makes a 13cm cake

For 2 sponge cakes (repeat 2 times to make 7 layers)

280g self-raising flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

teaspoon salt

400ml condensed milk

250ml water

2 tablespoons white wine vinegar

2 teaspoons vanilla extract

60g unsalted butter, melted

food colouring red, orange, yellow, green, blue, purple, violet

Ganache

400ml double cream

700ml dark chocolate (70 per cent cocoa solids), chopped

Heat the oven to 170C/Gas Mark 3. Grease two 13cm cake tins and line the base of each one with a disc of baking parchment. Grease the paper and dust the tins with flour, tapping out the excess.