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

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marshmallow fluff

      1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the egg and the sugar until pale and fluffy. Pour the yoghurt, milk and vanilla essence into a jug and stir together, then add to the beaten egg and sugar. Add the melted butter and mix in thoroughly on a medium speed.

      2. Sift the remaining sponge ingredients together, then add to the creamed mixture in two batches, mixing well on a medium speed after each addition. Place the batter in the fridge to cool and set for 20–30 minutes.

      3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

      4. Once the batter has cooled down, spoon it on to the prepared trays, dividing the mixture into 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and spaced 2–3 cm (¾–1¼in) apart. Bake in the oven for 10–13 minutes or until springy to the touch. Remove from the trays and place on a wire rack, allowing them to cool completely before sandwiching together.

      5. While the sponges are cooking, you can make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, mix together the butter and the icing sugar on a low speed until well blended. Add the marshmallow fluff, and lightly mix it in, then increase the speed to high and continue mixing until light and fluffy. Place in the fridge and leave for about 30 minutes to firm up slightly.

      6. To assemble the whoopie pies, take one of the sponges and spread about 1 tablespoon of the filling over the flat side, adding a little more if needed. Then stick another sponge, with the flat side facing down, on the filling to make a sandwich. Repeat with the remaining sponges and filling.

      ANGEL FOOD CAKE

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      This is a very light, subtle cake that doesn’t use butter or oil. Instead, it includes plenty of egg whites to give it volume, so make sure to whisk them enough that they form soft peaks. Serve with berries or fruit compôte.

      Serves 12–16

      Butter, for greasing

      170g (6oz) plain flour, plus extra for dusting

      10 egg whites

      1 tsp cream of tartar

      180g (6½oz) icing sugar, plus extra for dusting

      1 tsp vanilla essence

      ½ tsp lemon zest

      ¼ tsp almond essence

      450g (1lb) fresh berries (sliced strawberries, raspberries, blueberries or blackberries), to decorate

      One 26cm (10½in) non-stick

      ring tin

      1. Preheat the oven to 160°C (320°F), Gas mark 3, then lightly grease the tin with butter and dust with flour.

      2. In a large bowl and using a hand-held electric whisk, whisk the egg whites and cream of tartar until the egg whites form soft peaks. Sift together the flour and icing sugar and carefully fold into the whisked egg whites, incorporating about 3 tablespoons at a time, then fold in the remaining ingredients, apart from the berries.

      3. Pour the mixture into the prepared tin, gently smoothing the surface with the back of a spoon, then place in the oven and bake for approximately 50 minutes or until the top of the cake is golden brown and bounces back when lightly pressed.

      4. Remove from the oven and allow the cake to cool slightly in the tin before turning it out on to a wire rack to cool completely. When cooled, decorate with fresh berries and dust with icing sugar.

      CHERRY CUPCAKES

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      Sour Kirsch-soaked cherries give these cupcakes a fruit flavour that is fresh yet rich at the same time. The soaked cherries can be bought in tins or jars from large supermarkets.

      Makes 12–16 cupcakes

      FOR THE SPONGE

      80g (3oz) unsalted butter, softened

      280g (10oz) caster sugar

      240g (8½oz) plain flour

      1 tbsp baking powder

      ¼ tsp salt

      2 large eggs

      240ml (8½fl oz) whole milk

      150g (5½oz) Kirsch-soaked cherries, drained, pitted and chopped

      FOR THE FROSTING

      500g (1lb 2oz) icing sugar

      160g (5½oz) unsalted butter, softened

      50ml (1¾fl oz) whole milk

      80g (3oz) Kirsch-soaked cherries, drained, pitted and chopped, plus extra whole ones 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. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the butter, caster sugar, flour, baking powder and salt together on a low speed until the ingredients are well incorporated and resemble fine breadcrumbs.

      3. Place the eggs and milk in a jug and mix well together by hand, then add three-quarters of this mixture to the dry ingredients and mix in, still on a low speed and scraping down the sides of the bowl to make sure all the ingredients are well incorporated. Add the rest of the milk mixture and beat again on a medium speed until the batter is smooth, then stir in the chopped cherries by hand, making sure they are evenly distributed throughout the batter.

      4. Divide the batter between the muffin cases, so that they are two-thirds full. Any remaining batter can be used to fill up to four more paper cases in an additional tin. Bake the cupcakes in the oven for 18–20 minutes or until the sponges bounce back when lightly pressed. Leave to cool slightly, then remove from the tin and place on a wire rack to cool completely before you add the frosting.

      5. Using the electric whisk or the freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until sandy in consistency, then slowly pour in the milk. Once all the milk has been added, increase the speed to high and whisk the frosting until light and fluffy.

      6. Stir in the chopped cherries by hand, then divide the frosting between the cooled cupcakes, smoothing over the surface of each cake with a palette knife and adding a decorative swirl, if you like. Finish by decorating with whole Kirsch-soaked cherries. Add them at the last minute to avoid the colour bleeding into the frosting.

      CARAMELISED FRUIT AND NUT TARTS

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      You can use any combination of dried fruits and nuts in this versatile recipe – just make sure the total amount of fruits and nuts corresponds to the weight given in the recipe. We love these tarts served with whipped cream or ice cream.

      Makes 8 tarts

      FOR THE PASTRY

      110g (4oz) unsalted butter, softened

      225g (8oz) plain flour, plus extra for dusting

      80g (3oz) caster sugar

      1 large egg

      FOR THE FILLING

      210g (7½oz) caster sugar

      60ml (2fl oz) double cream

      6 tbsp unsalted butter

      550g (1lb 3oz) mixed dried fruit and nuts (such as apricots, cranberries, raisins, hazelnuts, flaked almonds, walnuts, pecans)

      Whipped cream or ice cream, to serve

      Eight 10cm (4in) diameter

      loose-bottomed

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