Danish rye bread cake – tastes nicer than it sounds

As my previous post – HERE – reveals May’s ‘diary’ themed cake club meeting saw people share baby news and an insight to busy lives.

While I used it as a chance to recreate an unusual bake I’d eaten when I met Danish Vikings – I would promise my life isn’t always that random, but my job as a feature writer often helps ensure it is.

Anyway. This was it.

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I know. It doesn’t scream Vikings. There’s no long boat, or horns (the latter of which I learnt was a lie anyway) but I promise it did have links to the historic troublemakers.

With the recipe for the Viking crumble cake being sent to me by the lovely Mrs Jesper Lynge.

(He looks like this)

Picture by BrknRib Photography

Picture by BrknRib Photograph

She plaited his beard at one point and it was hilarious, but that is neither here or there.

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For the Viking Crumble Cake, you’ll need:

100g (Danish) rye bread
100g finely chopped hazelnuts
6 eggs
200g cane sugar
1 tsp baking soda
Jam, whipped cream and roughly chopped chocolate (for filling)

Start by buttering your chosen tin(s) – I split it into two that I usually use for Victoria Sponges – and prehead the oven at 200oC.

I didn't have a blender..

I didn’t have a blender..

Method

  1. Blend 100g (Danish) rye bread with 100g hazelnuts.
  2. Beat up 6 egg yolks with 200g cane sugar.
  3. Beat the egg whites until stiff.
  4. Mix the blended ryebread and hazelnuts with 1 tablespoon of baking soda.
  5. Mix the blended rye and nuts with the egg yolks
  6. Carefully stir the egg whites in the mix
  7. Put the cake mix in a buttered springform pan sprinkled with sugar
  8. Bake in the oven for 7-8 minutes at 200 degree Celsius
  9. Slide the cake in two cake layers
  10. Put jam and whipped cream on top of the first cake layer
  11. Put the next layer on top of the cake and cover with whipped cream and chopped chocolate

It was a weird process, but the result is actually pretty yummy. The rye and nuts make for a great sponge which balances the sweetness of the toppings.

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Umm.. appetising! 

Leftovers make good trifles

Leftovers make good trifles

Birthdays and babies at Chichester’s Clandestine Cake Club

‘Are you looking forward to bake off?’ I was timidly asked this morning.

Which would muster a ‘is the pope catholic’ response only sometimes I feel that I my commitment to Mary Berry outshines many religious callings.

Like many followers of the baking way of life, I am a member of the Clandestine Cake Club and you can read about some of the sweet adventures we’ve had in Chichester HERE .

Alas life has seen me miss a couple, for March’s I was HERE  and in May I was on a culinary tour of Denmark.. but I’ll come to that later.

Which leaves April’s Birthday Bonanza to mark member Mel’s 30th.
The theme was very much planned with a party in mind and offered bakers the chance to cook up ‘something you’d want to blow the candles out on’ or ‘something you’d make for a little one’.

For me at least , Ian’s castle creation ticked both of those boxes.

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As for the rest of the table, rainbow centres, sprinkles and chocolate also got a good showing…

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May’s event came with a ‘diary theme’ with the idea being to bake something that reflects the month just gone.

The lovely Clare probably had the biggest news to share (her ‘s is third from left in this picture..)

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A baked baby buggy!

Others brought to La Havana’s underground bar, which was our host for the night, marked Mother’s Day, busy schedules and in my case trips abroad.

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Which brings me quite nicely to Vikings.

But I think that deserves a post in its own right…

As ever if you fancy joining in with our club, you’d be more than welcome!
Details can be found HERE

A moment of calm

Life hey?

It’s quite something.

I’m not going to make excuses. We all have them. Instead I’ll just try and catch up with myself.

Truffle cake

Truffle cake

Let’s start with cake shall we?ipp

The first cake club of 2015 gave a tasty twist to the idea of January sales, with the ‘budget’ bakes having to come to less than £5.

I went to one extreme – with a rum and dark chocolate truffle (trying to squeeze out every penny) while another member whipped up a Lidl all-in-one ginger cake mix which I believe cost 69p!

Loaf cakes were definitely on trend.

 

For Feb we went red and spicy, it is only right after all.

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The one in the centre at the bottom, picture above, was arguably the most unusual as the chocolate and raspberry exterior posted a peppercorn sponge underneath – surprisingly tasty!

Carrying on clockwise, the other chocolate number boasted ‘red soda’ in the batter, next was my offering – a giant cinnamon roll, top was cherries, then a nutty nutella number and finally raspberry and lemon.

 

Cake club isn’t the only thing in my diary, but it is a nice, regularly, monthly anchor. Which, when you are working in the future all of the time is not only nice but needed. It also reminds me that for March I missed it because I was exploring the south of France…

But, not wanting to go from a blog famine to flood, I’ll save that for now.

 

Birthday cakes for Delia Smith

June’s Chichester cake club fell on the 18th, aka Delia Smith’s birthday and so the theme was set.

ippWe could bake anything, as long as the recipe belonged to the Queen of home cooking.
The results were brilliant, obviously. I chose the banana chocolate chip slice..cake.. which I’ve already made since as it is both really easy and really delicious.

Less of a batter and more of a crumble it did scare me before going in, but it turned out beautifully and served still warm from the oven with a scoop of vanilla ice-cream it managed to keep some of my male friends quiet which is always a good test of success.

Before oven

Before oven

After

After

This is the gang..

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And here’s a collection of other bakes from the night..

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Three servings of Chichester Clandestine Cake Club

Grab a spoon!
It’s a much overdue cake club update spanning March to May, from boozy bakes to “something missing” with a bit of Easter in the middle for good measure.

March ~ Boozy bakes and other tipples
ippThis month saw we serve up, fittingly, a bit of a tipsy looking Butterbeer cake.
Inspired by Harry Potter and helped by butterscotch Angel’s Delight (yes really) thankfully it tasted better than it looked..

While my mum dished up a delicious Pina Colada which was made up of more pineapple than cake..

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Our resident sweet shop owner (every cake club should have one) served up a cherry cola extravaganza (below left) and to wash it around was this zesty lemonade number… Thanks to Wests for playing host!

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Then the Easter bunny paid us a visit.. something I took quite literally for my April bake.
ippIt was carrot cake.. of course. And I’ll upload a step by step for the bunny bum form at some point.
Other treats he brought us included everything from the traditional to the mini egg masterpiece.
Thanks to The Bell Inn for looking after us.
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For May we marked the club’s 2nd Birthday with a trip to Marco’s and a game of “what’s missing.”
The theme was inspired by the growing number of alternative recipes around from gluten free to vegan, so anything was possible, as long as something was missing…
I went flourless with this raspberry and chocolate number topped with crunchie crumbs.
ippAnd, much like the dairy free number I made a little while ago it probably tops the list for bakes I have been the most chuffed with – which is no mean feat if you know what a critic I am! Even the chef came out for a sample and a thumbs up from him was good enough for me : )

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Jan was also up to it again, after her tomato soup cake surprise, we had this beauty above. The hidden ingredient? Mash potato. While lovely Lucy treated us to dairy free vanilla, and the first outing of her heart silicone mould.
ippRight… with our next meeting tomorrow, celebrating everything Delia Smith (the date falls on her birthday) I better get a move the oven on!
We are always welcoming to new members (and more cake) so please check us out – http://clandestinecakeclub.co.uk/groups/chichester/ – it’s once a month, usually the third Wednesday, and such tasty fun!

Book inspired bakes at Chichester Clandestine Cake Club

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February’s cakey gathering was very “novel” and this moist, fruity James and the Giant Peach Cake was my offering.

We descended, Tupperwares full, on Trents in Chichester and they were perfect hosts. Speaking of which if a local (bar-based) business (eating this much sugar is thirsty work) fancies putting up with a table of mild-mischief on a Wednesday evening in return for a plate of our creations feel free to contact me

Also on the menu were the following..

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As well as a Willy Wonka and a Harry Potter inspired cake. It was good fun coming up with what to bake and when you put your thinking apron on there are a surprising amount of tasty titles.

I’d love to know what would you have made?

Tomato soup cake and other surprises

ipp“Cakes with a secret” might just be my favourite theme for Chichester’s Clandestine Cake Club yet.

I’ll be honest, my plan was simple. I like avocado, I like cake.. let’s see what we can do.
And I found the answer HERE 

It was beautiful, even if I do so say myself.

Rich, fudgy and … thanks to the avocado replacing the butter and eggs I could blissfully say it was “healthy”.. turning a blind eye to the chocolate and icing of course.ipp

It has been my most successful experiment by far and one I will repeat at the next given, slightly random, opportunity.

I mean just look at the rise on it..

 

While it was a small cakey gathering in January it was certainly not a dull one.

THIS is the tomato soup creation..

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It was slightly spicy, totally fruity and it completely stumped us. Who would have thought – baking with soup? ipp

But that is exactly why I love the Clandestine gatherings. After whipping up my ever-reliable and predictable Victoria sponge for my first ever meeting    it’s been a fly-by-the-base-of-my-baking-tin experience.

Other bakes included the woodland number (above), no prizes for guessing the squirrel’s surprise inside, and this adorable hidden image cake..

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