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The Hummingbird Bakery Cake Days: Recipes to make every day special. Tarek Malouf
Читать онлайн.Название The Hummingbird Bakery Cake Days: Recipes to make every day special
Год выпуска 0
isbn 9780007413355
Автор произведения Tarek Malouf
Жанр Кулинария
Издательство HarperCollins
APRICOT CRUNCHIES
We love these fruity slices drizzled with melted white chocolate. You can substitute raisins or other small, dried fruits for the sultanas if you like.
Makes 12 slices
200g (7oz) soft dried apricots, roughly chopped
100g (3½oz) sultanas
50ml (1¾fl oz) orange juice
200g (7oz) unsalted butter, chilled and diced
150g (5½oz) wholemeal flour
150g (5½oz) rolled oats
½ tsp finely grated orange zest
75g (2½oz) soft dark brown sugar
75g (2½oz) soft light brown sugar
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. Mix the apricots in a bowl with the sultanas and orange juice, and leave to soak for a few minutes.
3. Place the butter in a separate large bowl, along with the flour, oats and orange zest. Rub all the ingredients together by hand into a crumb-like consistency, then stir in the dark and light brown sugar.
4. Drain the orange juice from the dried fruit and stir the fruit into the oat mixture. Tip the mixture into the prepared baking tray, pressing it down into the base and corners of the tin. Bake for 25–30 minutes or until deep golden-brown in colour, then remove from the oven and allow to cool in the tray before cutting into slices.
VARIATION
To make these crunchies extra-special, try drizzling about 30g (1oz) melted white chocolate over the top of the cooked mixture and allow to set before cutting into slices.
CHOCOLATE GUINNESS CAKE
Rich, dark and chocolaty, the Guinness gives this sponge extra depth and keeps it moist. We’ve matched this cake with tangy cream cheese frosting, which goes just perfectly.
Serves 12–14
FOR THE SPONGE
250ml (9fl oz) Guinness
250g (9oz) unsalted butter
80g (3oz) cocoa powder
400g (14oz) caster sugar
2 eggs
1 tsp vanilla essence
140ml (5fl oz) buttermilk
280g (10oz) plain flour
2 tsp bicarbonate of soda
½ tsp baking powder
FOR THE FROSTING
50g (1¾oz) unsalted butter, softened
300g (10½oz) icing sugar
125g (4½oz) full-fat cream cheese (such as Philadelphia)
Cocoa powder, for dusting (optional)
One 23cm (9in) diameter
spring-form cake tin
1. Preheat the oven to 170°C (325°F), Gas mark 3, then line the base of the tin with baking parchment.
2. Pour the Guinness into a saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.
3. Sift together the remaining sponge ingredients into a large bowl or into the bowl of a freestanding electric mixer. Using the mixer with the paddle attachment or a hand-held electric whisk, set on a low speed, pour in the contents of the pan. Scrape down the sides of the bowl and continue to mix thoroughly until all the ingredients are incorporated.
4. Pour the batter into the prepared cake tin and bake for approximately 45 minutes or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Set aside to cool, and then remove from the tin on to a wire rack, making sure the cake is cold to the touch before you frost it.
5. Using the electric whisk or the freestanding mixer with paddle attachment, mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture. Add the cream cheese and mix in a low speed, then increase the speed to medium and beat until the frosting is light and fluffy.
6. Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.
BOSTON CREAM CUPCAKES
A variation on the famous Boston cream pie, we couldn’t stop eating these cupcakes during our research! Essentially a moist vanilla sponge filled with custard and topped with a rich chocolate frosting.
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
240ml (8½fl oz) whole milk
2 large eggs
1 tsp vanilla essence
FOR THE FILLING
250ml (9fl oz) whole milk
½ tsp vanilla essence
2 large egg yolks
50g (1¾oz) caster sugar
1 tbsp plain flour
1 tbsp cornflour
FOR THE FROSTING
400g (14oz) icing sugar
100g (3½oz) cocoa powder
160g (5½oz) unsalted butter, softened
80ml (3fl oz) whole milk
Finely grated dark chocolate, to decorate
One or two 12-hole
deep muffin tins Piping bag (optional)
1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.
3. Place the remaining ingredients in a jug and whisk by hand, then pour three-quarters of this mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick, scraping the sides of the bowl occasionally. Add the remaining milk mixture and beat until combined and smooth.
4. Spoon the batter into the paper cases, filling them by two-thirds. Any remaining batter can be spooned into more cases in another tin. Bake in the oven for 18–20 minutes or until well risen and springy to the touch, then leave to cool completely.
5. While the cupcakes are cooking, make the filling. Pour the milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, whisk the remaining ingredients