Hill - The Clandestine Cake Club : a year of cake

Quercus Publishing Ltd

Carmelite House

50 Victoria Embankment

London EC4Y 0DZ

First published in Great Britain in 2015

Text copyright 2015 Lynn Hill

Photography 2015 Kris Kirkham

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission in writing of the copyright owner and publisher.

Every effort has been made to contact copyright holders. However, the publishers will be glad to rectify in future editions any inadvertent omissions brought to their attention.

Quercus Editions Ltd hereby exclude all liability to the extent permitted by law for any errors or omissions in this book and for any loss, damage or expense (whether direct or indirect) suffered by a third party relying on any information contained in this book.

A catalogue record of this book is available from the British Library

ISBN 978 1 78429 071 9

Commissioning editor: Ione Walder

Project editor: Imogen Fortes

Design and prop styling: Pene Parker

Photography: Kris Kirkham

Food styling: Kat Mead

Illustration on : Alex Gilmartin

CCC logo created by Anita Mangan

10 9 8 7 6 5 4 3 2 1

This book is dedicated to all Clandestine Cake Club organisers, past and present, who have helped me bring people together to celebrate and share their love of cake.

CONTENTS

In December 2010, inspired by the popularity of secret supper clubs, I thought it would be fun to create a cake club. The idea was to bring people together over cake, encouraging them to share their love of baking and make new friends in the process. Since the start, the club has had just one rule: attendees must bring a whole cake large enough to share with fellow bakers and guests. Cupcakes, muffins or brownies are not permitted; interaction and conversation begin as you cut the first slice.

From the 11 people and 6 cakes at that very first event, the Clandestine Cake Club (CCC) has grown larger than I ever dreamed was possible it now has over 14,000 members and nearly 200 clubs dotted all around the UK, as well as several clubs overseas. Bakers and cake lovers gather in secret places venues are revealed just a few days before the event, and only to those whove booked a place. Thats the clandestine part.

Themed events make the occasions more fun and challenging, encouraging bakers to step out of their comfort zone and attempt new flavours and techniques, or get creative with decoration. Its not a competition though, and the cakes arent judged, they are simply eaten, shared and enjoyed. Any leftovers are distributed among members and taken home for families and co-workers to eat the next day. Such is the butterfly effect of the CCC everyone gets to eat cake.

The success of the club has resulted in so many exciting opportunities. Weve been written about in newspapers, featured in magazines and even appeared on TV, most recently as part of a documentary called The Icing on the Cake , presented by Nigel Slater. Nigel and his crew joined us for a very special gathering in Leeds, at which he mingled, chatted and ate cake with CCC members. He even brought his own cake!

In 2013, our first cookbook was published, with recipes contributed by members. To celebrate its launch, we hosted a series of special club events in bookshops up and down the country, sharing the cake love with shoppers and passers-by. Celebration and sharing is at the heart of CCC so now were back with a second delicious helping 100 cake recipes that pay homage to some of the most noteworthy events and occasions throughout the year. Many of these are inspired by the numerous Clandestine Cake Club themes that organisers have chosen for their meetings, from international holidays and religious festivals, to charity days, sporting fixtures, famous anniversaries, birthdays of iconic figures, and a whole host of other cake-worthy dates in the diary.

My favourites include the Mona Cake (), which I devised to mark the anniversary of Bettys Tea Room opening in Harrogate, in July 1919. Its one of my favourite places for afternoon tea.

). If youre a fan of Bundt cakes, or in search of gluten-free recipes, we have that covered too.

Our recipes can be a starting point for your own celebration, whatever the event. Whether the cake is for a gathering with friends, a family birthday, a special occasion, or even a wedding, theres something here to inspire you. And thats just the beginning to make things even more exciting, you could even plan drinks, decorations, music and costumes to fit the theme and complement the cake. So turn up the volume and join me in celebrating a Year of Cake!

Lynn Hill

www.clandestinecakeclub.co.uk

GREEK VASILOPITA

As well as being the start of a new year, in Greece the first day of January is St Basils Day and it is traditional to serve vasilopita (literally St Basils bread), a rich cake or bread that is baked with a coin or small trinket inside. Its said that whoever gets the coin will have good luck in the coming year. Floras moist citrus sponge is beautifully light so whos to stop you having an extra slice in search of the lucky coin? Happy new year!

SERVES 1214

sunflower oil, for greasing

225g unsalted butter or Stork, softened

450g caster sugar

4 medium eggs

350g plain flour, sifted (or 230g plain flour and 120g ground almonds)

1 tbsp baking powder

grated zest and juice of 2 large oranges (you need 250ml of juice so top up with shop-bought orange juice if necessary)

25g flaked almonds

Preheat the oven to 180C/fan 160C/gas 4. Grease a 28cm cake tin with sunflower oil.

Beat the butter and sugar using a wooden spoon or electric whisk, until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of flour with the final egg to help prevent curdling. Beat in the baking powder and remaining flour until combined, then stir in the orange zest and juice.