Chilli Cardamom Cranberry Upside Down Cake for Clandestine Cake Club
It was the last Clandestine Cake Club of the year and to cheer us up through the dank, dark days of November, the theme was “a splash of colour”. Time was of the essence, I had to leave the house at 8:30 to get to the venue at Truro for 10:00 and I had to do my bake that morning. So not only something colourful, but something simple was also needed. I knew the very thing. I’ve made Nigella’s Cranberry Upside Down Cake from How to be a Domestic Goddess before and it was very well received. However, this time I felt the addition of some warming chilli would not go amiss – so the last vestiges of my Dartmoor Dragon bar winged its way into the mix. Talking of dragons, I’m looking forward to the next instalment of The Hobbit, coming to a cinema near you sometime very soon.
So literally hot out of the oven and into the back of the car, off we headed to Truro. Who needs an air freshener when they have hot cake on board? We had a wonderfully fragrant drive.
This is how I made:
Nigella’s Cranberry Upside Down Cake
- Melted 50g unsalted butter in a large pan.
- Added 175g cardamom sugar (golden caster) and left on the heat for a couple of minutes.
- Removed from the heat and stirred in 200g fresh cranberries. Left to one side.
- In a large bowl, melted 20g white chilli chocolate (Dartmoor Dragon)
- Creamed 200g cardamom sugar (golden caster) with 200g unsalted butter until pale in colour and fluffy in texture.
- Beat in a pinch of rock salt.
- Beat in 4 medium eggs alternately with a spoonful of the flour (see next line).
- Sifted in 200g flour (half wholemeal, half plain), 1 tsp of baking powder and 1 tsp mesquite powder (optional).
- Stirred in 4 tbsp sour milk.
- Turned the cranberries and sugar into a 23cm cake mould, then piled the batter on top.
- Baked for 40 minutes at 180C. Left in the mould to cool for a few minutes, then turned out onto a plate.
Though I say it myself, the cake was absolutely scrummy and benefited, I felt, from the addition of white hot chilli chocolate. It seemed to go down well with the others at CCC too. It was moist with a good flavour and the tartness of the berries offset the general sweetness. Heavens, that naga chilli, even in such a small quantity, still had a bit of a kick to it. It wasn’t as fast acting as my previous bakes, but it crept up on you and left a warm glow in the back of the throat. Cranberries aren’t just for turkeys.
The colour of my cake wasn’t quite as vibrant as some, but it held its own both in looks and taste. A splash of colour was a particularly appropriate theme, given our venue was an art shop in Truro. The name of the cake was also appropriate: CCC for the CCC. Thanks go as always to our splendid organiser Ellie Michell and to Truro Arts Company for the splendid venue.
|Coffee at Truro Arts Company|
|A splash of cakey colour|
|Loved this red stripy teapot|