Allow me to indulge a little here. I have some very exciting news! As some of you may know I run the Cambridge branch of the Clandestine Cake Club. The second Clandestine Cake Club cookbook is out this week and my recipe is in it!
My recipe for Masala Chai Cake is in the book, in the August section – representing Indian Independence Day. It’s a chai masala spiced sponge with a vanilla and chai masala syrup buttercream, sprinkled with crunchy pistachios. The perfect representation of the spicy tea that Indians love so much! The book is released on the 10th September, I already have my copy and it is an absolute must for a keen cake maker.
What is clandestine cake club? There are groups all over the country, and we meet regularly to share our homebaked cakes. You bake a cake, eat cake, talk cake and then take the leftovers home! The idea started with Lynn Hill 5 years ago and there are 160 clubs across the world and now two cookbooks. All of the recipes in the books are from cake club hosts, members and Lynn herself, giving people like me a chance to have their recipe in print. Its all rather fabulous!
My recipe for masala chai cake in a real life cookbook! Amazing to be in this gorgeous book, thank you Lynn pic.twitter.com/VFilbkLd83
— Deepa Mistry (@deepamstry) September 5, 2015
Buy it on Amazon for the bargain price of £6.99 or at a local bookshop. Some of the recipes I’ve bookmarked include the plum, lemon and vanilla cake, Chintal Kakaya’s pistachio burfi cake and the Eton Mess cake.