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

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(1¾oz) pecans, chopped

      FOR THE CRUMBLE TOPPING

      25g (1oz) plain flour

      10g (⅓oz) unsalted butter

      15g (½oz) soft light brown sugar

      20g (¾oz) pecans, chopped

      ¼ tsp ground cinnamon

      One 8.5 x 17.5cm (3½ x 7in)

      loaf tin with 7.5cm (3in) sides

      1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.

      2. First make the crumble topping. In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients, and then set aside.

      3. Next make the sponge. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Break the eggs in one at a time, mixing well, on a medium speed, after each addition and scraping down the sides of the bowl to make sure every bit of the mixture is incorporated.

      4. Sift together the flour, baking powder, salt and ground cinnamon, then add in three stages to the creamed butter and eggs, pouring in the milk after the second batch has been added. Mix well on a medium speed after each addition, scraping down the sides of the bowl once again to ensure all the ingredients are incorporated.

      5. Increase the speed to medium-to-high and continue mixing until the batter is smooth and even, then add the blueberries and chopped pecans, stirring them into the batter by hand and making sure they are evenly distributed. Pour the batter into the prepared loaf tin and sprinkle the crumble mixture over the top.

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