This month's Clandestine Cake Club theme was 'I got 99 problems but a cake ain't one', and was all about hip hop inspired cakes. The first song that popped into my head was Notorious BIG's 'Hypnotize'; memories of eating my tea in front of the telly after school whilst watching Select MTV, waiting for a rare glimpse of No Doubt or Marilyn Manson. Hypnotize was on constantly, and continues to be a bit of an ear worm to this day.
I used my favourite tin (christened Matilda) and drizzled icing to make a swirly, hypnotic effect. I couldn't resist a bit of bling too in the form of chocolate coins, glitter and a few gold bars! Biggie said it best... 'mo money, mo problems'... so we ate it.
I really enjoyed the bundt I made with prosecco and apple juice on Valentine's day, so decided to use good old rapper's delight, Champagne. A bit extravagant perhaps, but it was for a special cake (supermarkets sell mini bottles). You can't actually taste the champagne, but it gives the cake a moist texture and a flavour not dissimilar to a good iced finger... I tend to use a bit of fruit juice to give it a boost.
- 225g unsalted butter at room temperature
- 110g vegetable fat like Trex or Cookeen
- 650g golden caster sugar
- 5 large eggs
- 460g plain flour
- 1/2 tsp salt
- 3 tsp ground ginger
- 1 tsp vanilla paste or extract
- 200ml Champagne or Cava
- 50ml good quality mango juice
- Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch). I used my Heritage tin.
- Soften the butter and vegetable fat together, then cream in the sugar in stages.
- Add the eggs one at a time on a slow setting so it doesn't curdle.
- Mix in the vanilla.
- Add all the remaining dry ingredients to a large bowl.
- Measure the bubbly and mango juice in a jug.
- Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently... It's going to look a little curdled.
- Give the whole thing a quick mix for about 10 seconds or until well combined. It no longer looks curdled! Magic.
- Spoon the mix into the prepared tin.
- Bake at gas 3/160 C for about an hour and 30 minutes.
- This one doesn't shrink that much, but a skewer should come out clean when it's done.
- Allow the cake to cool for 10 minutes in the tin before turning out onto a wire rack.
- Once cool, either dredge with icing sugar or cover in glace icing with a bit of glitter!