We had our last Clandestine Cake Club meet-up of 2013! Of course being the holiday season we went with Christmas as our theme!
As always we had a nice selection of cakes and I tried to eat a slice of each. Which never goes well. I either miss one or two or end up with a load of half eaten slices on my plate!
Once again, everything was very tasty. I never can complain about our group of cake makers!
Here is what we all made this time round:
I choose a Cinnamon Cake with Cinnamon Butter Cream because everything people bake this time of year has cinnamon in it. Well, pretty much everything!
The Cinnamon Cake turned out perfectly cinnamon-y and delicious! It was a bit like making muffins. All you do is combine all the dry in one bowl and the wet in the other. Then place in the tin and bake! So, a very minimal effort cake, but a very good cake!
225g self-rising flour
1 tsp baking powder
1 tbsp ground cinnamon
75g ground almonds
100g golden caster sugar
2 medium eggs
250ml natural Greek yogurt
150ml sunflower oil
Preheat oven to180C/350F/gas4 and line the bottom of a 9 or 10 in cake tin and grease the sides with oil. I used a 10in as I don’t own a nine and it came out fine with the time below.
Combine all the dry ingredients by sifting the flour, baking powder, and cinnamon before adding the almonds and sugar.
In a separate bowl combine all the wet ingredients eggs, honey, yogurt, and oil – mix well.
Fold the wet mixture into the dry until just combined.
Gently pour into the prepared tin and bake for 35 minutes. Cake should have a golden hue and a skewer should come out clean when inserted into the cake. Cool for 10 minutes or so in the tin, before completely cooling on a wire rack.
200g butter, softened
150g icing sugar, plus a little more depending on how you like the consistency
1 tsp ground cinnamon
1 tsp vanilla extract
2-3 tbsp whole milk
Beat all the ingredients together until you get your desired consistency and it is light and fluffy! Use more or less milk for the same reasons you may need a little more icing sugar.
Snow Flake Sprinkles (optional)
Chocolate Penguins (optional)
Evenly spread the buttercream over the cake and decorate as desired!
notes: How many C’s can I get in a title of a post?? Clandestine Cake Club is fun! Find one near you! This cake was adapted from a recipe in Cake by Rachel Allen. Chocolate Penguins are from Sainsbury’s, I bought them as I thought they were super cute! I must apologize for the quality of the pictures, the lighting is never nice to my phone camera!