Passionfruit Curd Sponge Cake & Clandestine Cake Club
Finally, I was getting to go to my very first Clandestine Cake Club (CCC) event. Cornwall CCC started up a few months ago, but as it held mostly during week days or if in the evenings has been quite some distance away, I hadn’t been able to get to any earlier ones. I was ridiculously excited; this was an opportunity to meet other cake bakers and talk cake for two hours. It was also a fine excuse to eat lots of cake – how good is that? I was a little nervous, I didn’t know anyone else who was going to be there, or at least I thought I didn’t. This meeting was a mid-week morning one and was way down west. I happened to be on leave, however, so it seemed a good opportunity to take part and also visit Heartlands, which had newly opened just a 15 minute walk away from our venue. CT, lured by the promise of a look around the newly created botanical gardens there as well as indulging his love of cake, bravely accompanied me. The venue was Baker Tom‘s newly opened cafe in Pool, half way between Redruth and Camborne.
The cake theme was “fruity”. Having recently made passionfruit curd, I was keen to make a cake using it. After my disaster with the apple & lemon curd cake, I was slightly concerned, but hoped all would be well if I took a bit more care when turning out the cakes. Thus my Passionfruit Curd Cake was born.
This is what I did:
- Creamed 225g unsalted butter with 225g cardamom sugar until pale and fluffy.
- Beat in two large tbsp of passionfruit curd.
- Beat in 1 goose egg.
- Folded in 225 sifted flour (100g wholemeal, 100g white, 25g coconut) with a heaped tsp of baking powder.
- Stirred in 3 tbsp milk.
- Spooned mixture into two 21 cm cake moulds and baked at 180C for 25 minutes.
- Left to cool for a few minutes then turned out onto wire racks.
- Melted 50g white chocolate in a bowl over hot water.
- Creamed 75g unsalted butter with 125g icing sugar until very pale.
- Beat in the cooled chocolate.
- Beat in 2 tbsp passionfruit curd and a couple of teaspoons of orange juice.
- Used this to sandwich the two cakes together.
- Mixed 75g icing sugar with enough juice from a mandarin orange to make a slightly runny icing.
- Spooned this onto the cake and spread it a little to the sides so that some of the icing dripped down the cake in what I like to think is a decorative fashion.
- Decorated the top with the little sugar daffodils and the citrus sprinkles I won recently.