This week Newcastle’s Clandestine Cake Club celebrated its first birthday at the Settle Down Café, the very same café where a year ago eight of us gathered to share four cakes. This time there were 16 cakes and at least 30 people.
This month’s theme was a cake fit for a birthday or a cake that you’d made for Clandestine Cake Club in its first year. I made a lemon meringue cake in February that I liked; I decided to make a few changes to the recipe to turn it into a chocolate and lime meringue cake. It’s mine now, Nigella, MINE! The recipe is below. It looks like a pain in the chuff to make but it’s really not that hard.
Huge thanks to Lisa for all her hard work making the Newcastle cake club such a success. There are now several cake clubs in the north east in Gosforth & Jesmond, Bedlington & Morpeth, Whitley Bay & Tynemouth and, if you don’t get a nosebleed heading south of the Tyne, Durham & Dales. There are 140 cake clubs across the UK and abroad. Check the website for cake events coming soon near you.
Here’s the recipe for chocolate lime meringue cake:
For the cake:
125g soft unsalted butter
4 eggs, separated
300g plus 1 teaspoon caster sugar
90g self raising flour
10g cocoa powder
1/2 teaspoon bicarbonate of soda
Zest of 1 lime
4 teaspoons lime juice
2 teaspoons milk
1/2 teaspoon cream of tartar
For the innards:
150ml double or whipping cream
150g good quality lime curd
Buying a jar of the stuff is by far the easiest option but if like me you couldn’t find any in the shops, you can make your own. You’ll need:
- 2 eggs
- 120g golden caster sugar
- 25g unsalted butter
- juice and zest of 2 limes
- Mix the eggs, sugar, butter and lime juice over a low heat for 12-15 mins, whisking frequently. Once the mixture is thick enough to hold a trail from the whisk or to enjoy an episode of Geordie Shore, sieve it and stir in the zest. Allow to cool.
160g dark chocolate ganache
- 90g dark chocolate broken into little pieces
- 70g double or whipping cream
- Bring the cream to boiling point and then add the chocolate pieces. Allow them to sit there for a couple of minutes then mix it with a spatula into a smooth glossy ganache and allow to cool.
- Preheat the oven to gas mark 6/200°C. Line and butter two 8 inch sandwich tins.
- Mix the egg yolks, 100g of the sugar, the butter, flour, cocoa powder, cornflour, bicarb, and lime zest. Add the lime juice and milk and mix again.
- Divide the mixture between the two tins.
- Whisk the egg whites and cream of tartar until peaks form and then whisk in 200g of sugar. Divide the whisked whites between the two sponge-filled tins, spreading the meringue straight on top of the cake mix.
- Smooth one flat, and with the back of a spoon peak the other and sprinkle 1 teaspoon sugar over the peaks. Bake for 25 minutes.
- With a cake-tester, pierce the cake that has the flat meringue topping to check it's cooked all through. Put the cakes onto a wire rack and let cool completely in the tins.
- Remove the flat-topped cake from its tin and place it meringue side down on a plate.
- Spread the sponge surface of the first cake with the lime curd, then the dark chocolate ganache. Whisk the cream and once it’s thick, spread that on top of the ganache. Lastly, place the second cake on top with its peaked meringue uppermost.
- If you want to go all fancy, zigzag a trail of chocolate ganache over the top of the meringue and sprinkle some finely peeled lime zest on the top.