With the warmth of a perfect early October afternoon and the tractors ploughing the fields it was fitting we should find yourself in Blyth for our Clandestine Cake Club meeting with the theme of ‘Autumn Riches’. Our organizer Deb has been visiting Blyth Craft Studio for a bit now and realised that the combination of tea, cake and crafting would make for an extremely pleasant Sunday afternoon.
To kick things off Deb made us a Mary Berry recipe of Banana & Honey Cake. This lovely moist cake was topped with a honey and walnut drizzle.
With a glut of apples in her garden Christine decided to use some of them up by baking them in a cake. She made a version of Swedish Apple Cake flavoured with brown sugar and spices.
Carol and Amy also found themselves with a surplus of apples. To add an extra autumnal touch they added hazelnuts to make Apple Cake in a Nutshell. This is a recipe from Good Food 101 Cakes and Bakes. As a note to anyone wanting to make this themselves the recipe states it needs 50 minutes cooking time but they needed to cook it for about 1½ hours.
We were very happy to welcome two new members this time. The first was Helen who made a triple layer White Chocolate Cake with the last of the season’s raspberries rippled through it. The sponge cake was beautifully light.
Our second newbie was Shelley who used the ultimate October ingredient of pumpkin for her cake. Shelley puréed the pumpkin in order to add it to her cake and finished it off with a cream cheese frosting.
I made an Autumn Windfall Pear and Almond Cake. Each day I have been walking past four pear trees and all the fruit is being left to rot! I managed to jump up and pick just enough to put in a cake. It contained diced pear in the sponge mix and slices on top with an apricot jam glaze.
Thank you to Deb for organizing the event and the wonderful hospitality of Blyth Craft Studio. Keep the 14th December free for our Christmas meeting!