**DUE TO UNFORSEEN CIRCUMSTANCES, THIS EVENT HAS BEEN DELAYED AND WILL NOW TAKE PLACE ON FRIDAY 5TH OCTOBER. APOLOGIES FOR ANY INCONVENIENCE**
It’s become somewhat of a tradition here at Cutting Club Cleethorpes and a cause that is very close to our hearts. Each year Macmillan Cancer Support host their World’s Biggest Coffee Morning event to raise money to fund the amazing work they do. And we’re excited as ever to be hosting our own in the salon this year… because well, CAKE!
Macmillan Coffee Morning has been running since 1990 and has raised over £200 million over the years, with 2017’s event raising a whopping £27 million alone.
The team are excited to get their bake on again and share our delicious treats with you, and of course, if you want to join in we would love to sample your bakes too!
The event takes place on Friday 5th October and you are cordially invited to enjoy a cuppa and cake with the team. All we ask is that you make a donation to Macmillan.
To get you inspired we have borrowed a recipe from the Macmillan website for you to try out.
‘The Best Citrus Drizzle’ loaf cake
- Preparation time: Approx. 20 mins
- Cooking time: Approx. 60 mins
- Serves: 8-10
For the cake:
- 185g unsalted butter
- 185g caster sugar
- 185g self-raising flour
- 40g plain flour
- 3 medium eggs
- Zest of 2 lemons
- Zest of 1 large orange
- 1 tsp lemon oil / flavour
- 1 tsp orange oil / flavour
For the drizzle:
- Juice of 2 lemons
- Juice of 1 large orange
- 100g caster sugar
- 50g icing sugar
How to prepare
Preheat oven to 140C Fan/160C electric/GM3
You will need to prepare 2 x 1lb loaf tins (or one 2lb loaf tin) by lining with baking parchment.
- In a bowl, cream together the butter and sugar. Crack in the eggs one at a time and beat thoroughly before adding the next. If needs be, you can add a tsp of plain flour between each egg so the mix doesn’t split.
- Add the two flours and mix well.
- Fold in the zest and oil / flavouring and combine well.
- Scrape the mix into a lined loaf tin and bake for an hour.
- Test the middle of the cake with a skewer and if it comes out clean, the cake is ready.
- Dependent on your oven, it may take longer to cook so just keep testing at 5 min increments.
For the drizzle:
- Heat the juice of the two lemons and orange in a saucepan.
- Dissolve the 100g caster sugar and the icing sugar into it.
- When your loaf has finished cooking, pour your drizzle all over the top of the cake.
- As it cools, the drizzle will get a nice glaze to it and it will crack beautifully when you cut into it.
You can also top with a lemony glacier icing by mixing 200g icing sugar with a few tablespoons of water until you get the desired consistency and adding the juice of half a lemon.
Last year we raised £270 and we’re hoping to smash that this year, but we can’t do it without your help, so please pop by and sample some of our bakes and make a donation, or think about contributing when you’re next in the salon.