It’s the very worthy Macmillan Cancer Support annual coffee morning today and we’ll start by doffing our chef caps to an inspired piece of publicity by the charity.
In a tweet in the run-up to the event, Macmillan issued a chart ranking 20 cakes from legend tier to soggy bottom tier.
In the legend category were red velvet cake, Victoria sponge. Jaffa cake, lemon cheesecake and Colin the Caterpillar. Yes, you heard us correctly, a cake shaped like a caterpillar was ranked ahead of classics such as carrot cake, chocolate cake and sticky toffee pudding, the latter which was ranked as soggy bottom.
If that wasn’t enough for the mischievous Macmillan marketing team, they threw in a curve ball by putting fish cake in as a mid-tier category.
Cue internet meltdown!
But they did of course achieve what they set out to do, which was to raise interest and awareness ahead of the coffee morning, which raises millions for research into cancer, so well-done Macmillan!
Cake is of course very subjective. We’re big fans, for example of Battenberg. Like Marmite, this has always divided opinion but what’s not to like about coloured sponge wrapped in marzipan?
We also like black forest gateau, a wonderful cake consisting of chocolate sponge cake, cream and cherries.
And what about school dinner cake, you know that square sponge topped with hundreds and thousands and served with pink custard?
Ok, you have problem rumbled us by now. We’re still stuck in the 1980s when it comes to our cake choices.
Now where’s that Wham LP?
Here’s this week’s non-80s inspired recipe.
Biscoff biscuit and white chocolate blondie
- Melted Butter 190g
- Soft brown sugar 150g
- Caster sugar 150g
- Eggs 3 x large
- Plain flour 85g
- Biscoff biscuits blitzed to a powder 230g
- Golden syrup 100g
- White chocolate 100g
- Pre heat oven 150oc- 160oc.. Melt together butter and chocolate.
- Whisk together sugars, golden syrup and eggs until light and fluffy (about 10 minutes).
- While still whisking on a slower speed slowly pour in melted butter and chocolate.
- Fold in flour and biscoff crumb till smooth and all combined.
- Pour into a 25cm square rubber silicone mould and bake 30-40 mins. Allow to cool, then chill.