Friday, 21 September 2012

Clandestine Cake Club: Bounty Cake


On Wednesday night I roped my housemate into baking a cake and coming along with me to the latest Central Manchester and Chorlton Clandestine Cake Club. I found out about the CCC via Twitter, it has only been going since 2011, but has proved popular all over the UK. It's for people that love cake and baking to get together for a chat and to eat cake of course! Their mission statement is "Bake, Eat and Talk about Cake". This month's theme was 'Tipsy Cakes'. I did a post last month called Five Thing To Do With Semolina and there was a recipe for a Bounty Cake involving coconut and rum that I wanted to try out, so it was an easy decision on what to make!


I started by mixing together 200g self-raising flour, 100g semolina, 50g ground almonds, 200g sugar, 1 tbsp arrowroot powder, 2 tbsp custard powder and a pinch of salt. This cake is unusual in that it doesn't contain any eggs or butter. Arrowroot powder is not an ingredient I am familiar with or have used before, but I found it quite easily in Tesco. It is a thickener similar to cornflour.


Next I poured 350ml of milk, 4 tbsp of vegetable oil and 2 tbsp of rum into the mixture of dry ingredients. I whisked it together until fully combined.


I used dark rum from Aldi for this recipe. Aldi gets a bad rep, but they sell some very good quality ingredients and produce. It's where I shop the most for all my basic groceries including flour, eggs and butter used in all my baking.


Finally I melted 60g of milk chocolate and mixed into the cake batter. The recipe advised not to mix for too long as it could affect how the cake rises.


I lined the bottom of a lose bottomed cake tin with baking paper and greased the sides with butter.


In went the cake batter...


he recipe said to pre-heat the oven to 220C/425F/Gas Mark 7. But my oven cooks very quickly and after plenty of baking I know what it is like so I only pre-heated it to 200C/400F/Gas Mark 6 to be on the safe side. I gave it about 35 minutes in the oven, but you can adjust this depending on your oven. Mine came out crispy on the edges after this amount of time.


When my cake came out it was smiling at me! It rose very strangely, I have never seen a cake crack like this. It is my first cake without eggs or butter so I expected a different result than what I was used to. Plus I have now learnt that my oven is crap and I despise it. I live in rented accommodation at the moment otherwise I would be straight to the oven shop!


For the bounty topping I put 200ml double cream, 200ml milk, 6tbsp semolina, 60g sugar, 100g dessicated coconut and 2 tbsp rum into a pan and let it simmer until it turned into the rice pudding like mixture you can see in the photo above. I tasted it and added about 10g more of sugar and another glug of rum. I tasted again and added one last glug of rum! The theme was tipsy cakes after all! This stuff was so delicious I could've eaten it on it's own! Seriously thinking of just having this as a hot pudding on it's own sometime.


Make sure the cake is completely cool and the topping has cooled down too, then pour it on top and smooth out. Leave it to set in the fridge for a couple of hours or overnight.


When the topping has set and the whole things is chilled it will slide out of the cake tin and look like this. I melted some milk chocolate (about 100g, I was in a rush though and didn't measure it) and created a lattice pattern on top of the cake.


Don't worry if you mess up your pattern, because the cake is chilled the chocolate hardens quickly and can easily be removed from the top without damaging the topping.


Now my Bounty Cake was ready for it's journey to the Clandestine Cake Club!


This is my housemate Stacey's Tartouillat (Cherry & Rum Cake). It went down a storm at the CCC and was really delicious.


A Gin & Tonic cake by Sarah Grace. I don't like Gin & Tonic, but I loved this cake!


Brazilian Stout Cake by Kelly. This was really yummy and I loved the butter cream icing.


My favourite cake of the night! Chocolate & Guinness Cake by Charlotte. She used the Hummingbird Bakery recipe for this cake. Which I will be trying very soon!




The two cakes above are both gluten free. The top one is Bourbon & Orange and the bottom one is Apple & Vodka. I've not had a gluten free cake that I am aware of before, and I honestly could not tell the difference. They were both very different cakes, but both really tasty!


This brilliantly decorated cake by Claire was appropriately titled a 'Yo Ho Ho and a Bottle of Rum Cake'. It was flavoured with Ginger & Rum. By the time this cake arrived I was so full but I brought a piece home with me! (As well as several others...) I love the effort that's gone into decorating it, it looks fabulous.


My leftovers...so much cake but such a great night. I definitely recommend looking up your local CCC and going along. I am looking forward to the next one already!

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