For the spring meeting of the South Lancashire clandestine cake club I decided that I wanted to make a cake that was seasonal and celebrated the emerging new life that is all around at this time of year. So I choose to use the every faithful victoria sponge but create a rhubarb compote to fill it from the early season rhubarb that is growing like topsy in the garden right now. For a great victoria sponge check out my earlier post which you can find here.
To make the rhubarb compote I finely diced one large stick of rhubarb and cooked it gently in pan with 1tbsp of soft brown sugar and a similar quantity of fruit juice or water, remove from heat as soon as the rhubarb is cooked.
To make the vanilla buttercream , mix 250g of icing sugar, 125g of softened butter and a good drizzle of vanilla paste in a mixer until softened and well blended, check that the buttercream isn't grainy.
Assemble the cake using the cooled compote and some of the buttercream as filling, top the cake with the rest of the buttercream and decorate to your taste.
Our venue for the event was the lovely Thyme Deli in Horwich, a lovely cafe deli run by the wonderful Amanda that is funkly decorated in a vintage style, which serves great local food and sells a fabulous range of foods, bakeware and kitchenalia. Pay them a visit if you are in the area you won't be disappointed.
If you are interested in joining the fun at a local clandestine cake club visit the website for more details.