In February I attended a meeting of the Edinburgh branch of the Clandestine Cake Club at the lovely Patisserie Florentin in Stockbridge.
I can't even remember the theme of the evening...it might have been spring is in the air or something like that...the cakes were lovely and I managed to have a small taste of each one.
I decided to go a bit wacky this time and make something savoury. I don't know what possessed me to, and trying to find a savoury cake recipe was actually pretty difficult (even Pinterest struggled). It finally dawned on me that I could make a savoury roulade, since a sweet roulade is a totally acceptable cake...a savoury one must fit the "cake only" Clandestine Cake Club rule.
I settled on this recipe from the Jamie Oliver website. It is a lovely roasted squash roulade with a spinach, ricotta and goats cheese filling. The original recipe is made with gluten free flour and is actually intended as a vegetarian main corse for a Christmas Lunch. I used plain all purpose flour instead so it wasn't gluten free in the end.
I made all the components of the cake the evening before and assembled it about an hour before the event started. I left the cake, wrapped, on the counter over night and it was totally fine the next day (although it did crack slightly).
While nothing spectacular to look at (compared to the other cakes at the meeting) it tasted absolutely divine. The goats cheese added a slight tang to the filling and the cake itself actually tasted like squash and parmesan.
This was a seriously delicious SAVOURY CAKE.