Secret cakes..

This has been a week for baking from the CCC (Clandestine Cake Club) cookbook. My fwend has baked the light stem ginger cake (twice), the magic bean cake (which may need less than three apples) and the sultana cake (which she was kind enough to share with us). A colleague made the elderflower cordial cake with white chocolate ganache, which she said was yummy (no samples left, so we have to take her word for it). I baked the cranberry and orange Madeira cake, a lovely plain cake which left a refreshing citrus tang in the mouth with no trace of guilt.
Of course I tweaked the recipe. No springform tin, so I parchment-lined two 16cm gold Prestige tins, with enough mixture to fill 2 mini cases(about the size of a muffin tin).
Don't like using a food processor for cake (it is so easy to over mix), so made it like my carrot cake, using a rotary whisk.
200ml is about the juice from 3 oranges.
For those with an Aga, I put them on the second shelf up (top oven) with solid tray above, for 15 minutes, turned tins round, removed solid tray and cooked for a further 10 - 15mins. Check with a skewer for doneness.

As with all baking, know your oven. The elderflower cordial cake was baked in a fan oven and came out a bit well-fired.
Next week I plan to try the Empire cake with cardamon buttercream. Still having no springform tin, I think it may work as a tray bake. I was going to do the Japanese green tea + orange cake (such a pretty green colour) but having investigated to cost of matcha (how much?!) will leave that until the numbers come up!

I felt I had to include a photo of the fancies - I make them so rarely, I forget the decorations - so this is a memo to self.
(P.S. The beige blob with a squiggle of chocolate (middle top) is the trendy roasted white chocolate which seems to be everywhere....)