The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf

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and well combined.

      6. Once the milk is boiling, remove from the heat and pour 4–5 tablespoons into the egg-yolk mixture to loosen, then return this mixture to the pan of hot milk, stirring to incorporate.

      7. Return the pan to the heat and bring to the boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked. Once thickened, tip the custard into a bowl and cover with cling film to prevent a skin forming, then leave to cool completely for 30–40 minutes.

      8. To make the frosting, use the electric whisk or freestanding mixer with paddle attachment to slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy.

      9. Using a sharp knife, make a hole in the centre of each cupcake about 2cm (¾in) in diameter and 3cm (1¼in) deep, reserving the scooped-out pieces of sponge. Pipe or spoon the custard into the hole in each cake, then replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Divide the chocolate frosting between the cupcakes, smooth the tops with a palette knife and add a swirl. Sprinkle with grated chocolate to decorate.

      MIXED NUT SLICES

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      We’ve used a variety of nuts for these moreish slices, but you can use your own favourite selection. Just make sure that the total weight of the nuts is the same amount as we’ve indicated in the recipe.

      Makes 12 slices

      FOR THE BASE

      150g (5½oz) plain flour

      40g (1½oz) icing sugar

      120g (4oz) unsalted butter, softened

      FOR THE TOPPING

      50g (1¾oz) unsalted butter

      50g (1¾oz) golden syrup

      110g (4oz) soft light brown sugar

      2 large eggs

      40g (1½oz) walnut pieces

      40g (1½oz) pecan halves

      40g (1½oz) shelled pistachios, roasted

      40g (1½oz) flaked almonds, roasted

      40g (1½oz) roughly chopped hazelnuts

      One 22 x 31cm (9 x 12½in)

      baking tray

      1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.

      2. Using a freestanding electric mixer with the paddle attachment, mix the flour, icing sugar and butter into a dough. Alternatively, rub the ingredients together by hand in a bowl.

      3. Press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the sides of the tray. Place in the oven and bake the base for approximately 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.

      4. Meanwhile, make the topping. Place the butter in a small saucepan along with the golden syrup and brown sugar, and melt together over a low heat. Remove the pan from the hob and allow to cool slightly.

      5. Break the eggs into a bowl and lightly beat with a fork. Pour the butter and syrup mixture into the eggs and stir until all the ingredients are incorporated.

      6. Mix all the nuts together in a separate bowl, and scatter them over the part-cooked pastry base. Carefully pour the syrup and egg mixture over the nuts, making sure it is evenly spread over the base.

      7. Bake in the oven for about 20 minutes or until the topping is set and golden brown in colour. Allow to cool before carefully cutting into 12 slices.

      TIP

      To roast the pistachios and flaked almonds, pop them into a non-stick saucepan and toss them over a medium-to-high heat for 2–3 minutes. Remove from the heat as soon as they turn brown as they can burn easily.

      ESPRESSO CUPCAKES

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      A cupcake version of a perfect caffeine shot! We’ve decorated the cakes with chocolate coffee beans, which can be bought online or from most chocolate shops.

      Makes 12–16 cupcakes

      FOR THE SPONGE

      240ml (8½fl oz) milk

      20g (¾oz) instant espresso powder

      80g (3oz) unsalted butter, softened

      280g (10oz) caster sugar

      240g (8½oz) plain flour

      1 tbsp baking powder

      ¼ tsp salt

      2 large eggs

      FOR THE FROSTING

      50ml (1¾fl oz) whole milk

      16g (½oz) instant espresso powder

      500g (1lb 2oz) icing sugar

      160g (5½oz) unsalted butter, softened

      36–48 chocolate-coated coffee beans, to decorate

      One or two 12-hole

      deep muffin tins

      1. Preheat the oven to 190°C (375°F), Gas mark 5, and fill a muffin tin with muffin cases.

      2. Lightly warm the milk, without boiling it, and dissolve the espresso powder in it. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder and salt on a low speed until they are like fine breadcrumbs in consistency.

      3. Pour the coffee-flavoured milk into a jug, add the eggs and whisk by hand until combined. Pour three-quarters of this milk mixture into the dry ingredients and mix together on a low speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then pour in the rest of the milk mixture and continue to beat on a medium speed until everything is mixed together and you have a smooth batter.

      4. Divide this between the muffin cases, filling each case by two-thirds. If any batter remains, use this to fill up to four more cases in a separate tin. Bake in the oven for 18–20 minutes or until risen and springy to the touch. Leave in the tin for a few minutes, then transfer to a wire rack to cool completely before adding the frosting.

      5. As before, slightly warm the milk and dissolve the espresso powder in it. Set aside to cool completely before using.

      6. Using the electric whisk or freestanding mixer with the paddle attachment, set on a low speed, whisk the icing sugar with the butter until they are fully combined and the mixture is sandy in consistency. Slowly start to add the coffee-flavoured milk, then, once mixed in, increase the speed to high and whisk until light and fluffy.

      7. Place spoonfuls of frosting on to the cold cupcakes, smoothing the tops with a palette knife and swirling to finish. Decorate each cake with three chocolate-coated coffee beans.

      BLUEBERRY CRUMBLE LOAF

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      We’re in love with crumble recipes at Hummingbird. Blueberries are the all-American berry, but you can use other types. As you can see from the picture, the berries will sink as the loaf cooks.

      Serves 8–10

      FOR THE SPONGE

      190g (7oz) unsalted butter, softened, plus extra for greasing

      190g (7oz) plain flour, plus extra for dusting

      190g (7oz) caster sugar

      3 eggs

      1 tsp baking powder

      ¼

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