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

Serves 10–12

FOR THE SPONGE

120g (4oz) unsalted butter, softened

400g (14oz) caster sugar

360g (12½oz) plain flour

1½ tbsp baking powder

40g (1½oz) desiccated coconut

¼ tsp salt

3 large eggs

260ml (9fl oz) coconut milk

100ml (3½fl oz) whole milk

FOR THE FILLING AND FROSTING

500ml (18fl oz) coconut milk

250ml (9fl oz) whole milk

1 tsp vanilla essence

7 egg yolks

300g (10½oz) caster sugar

40g (1½oz) plain flour

40g (1½oz) cornflour

200ml (7fl oz) double cream

50g (1¾oz) fresh coconut, shaved with a vegetable peeler and roasted if you wish

Three 20cm (8in) diameter

loose-bottomed sandwich tins

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

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder, desiccated coconut and salt together on a low speed until sandy in consistency.

3. Place the eggs in a jug with the coconut milk and whole milk, and mix together by hand. With the electric whisk or mixer running on a low speed, pour the liquid ingredients into the dry mixture and beat together until all the ingredients are combined.

4. Divide the cake batter equally between the three prepared cake tins, then place in the oven and bake for 20–25 minutes or until the sponges are golden brown and springy to the touch. Allow to cool a little in the tins before turning out on to a wire rack, then leave to cool completely before you assemble the cake.

5. While the sponges are cooking, make the custard cream for filling and frosting the cake. Pour the coconut milk, whole milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, put the egg yolks in a bowl, along with the sugar, flour and cornflour, and mix together to form a thick paste. If it is too dry to come together, add 1 tablespoon of the milk mixture to loosen it up.

6. Once the milk mixture has come to the boil, add 4–5 tablespoons to the paste and stir until the paste has become a thick liquid. Pour this into the pan with the remaining milk mixture and, stirring constantly, bring the custard back to the boil and allow to thicken. It should boil for at least 1 minute to allow the flour and cornflour to cook.

7. Pour the custard on to a baking tray, then cover with cling film to stop a skin from forming, and leave to cool completely for about 30 minutes. Meanwhile, whip the cream, either by hand or using the electric whisk, until it forms soft peaks.

8. Place the cooled custard in a separate bowl, mixing it to break it up, as it will have set while in the tray. Keep stirring until the custard is smooth, then fold the whipped cream into the custard and leave in the fridge for 20–30 minutes to chill and set slightly.

9. Once the sponges have cooled, you can assemble the cake. Place the first layer on a plate or cake card and top with 3–4 tablespoons of the coconut custard cream. Smooth it out using a palette knife, adding a little more if needed.

10. Continue this process, adding the second layer of sponge and topping it with frosting, followed by the third layer. Using the remainder of the custard cream, frost the sides and top of the cake, covering it completely so that no sponge is visible.

11. To finish, generously sprinkle the coconut shavings all over the top and sides, leaving space if you want to add further decoration to the top of the cake. To create a decoration like the one shown in the photograph, mix your desired colouring(s) with some vanilla frosting and pipe on to the cake in whatever shape or style you like.

TIP

If you want to roast the coconut, spread the shavings out on a baking tray and bake in the oven (preheated to 180°C/350°F/Gas mark 4) for 4–5 minutes or until toasted a light brown. Keep a close eye on the shavings while they cook and stir them about frequently as they can burn very easily.

CARAMEL CUPCAKES

When we discovered dulce de leche – South American tinned caramel – we got very excited. It can be found in most large supermarkets and gives these cupcakes a wonderful creamy, caramely taste.

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

½ tsp vanilla essence

2 large eggs

150g (5½oz) tinned caramel or dulce de leche

FOR THE FROSTING

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

50ml (1¾fl oz) whole milk

100g (3½oz) tinned caramel or dulce de leche, plus extra to decorate (optional)

One or two 12-hole

deep muffin tins

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, whisk together the butter, sugar, flour, baking powder and salt on a low speed until crumb-like in consistency.

3. Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined. Pour three-quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then add the remaining milk mixture and the tinned caramel, and continue to mix until all the ingredients are incorporated and the batter is smooth.

4. Divide the batter between the muffin cases, filling each by two-thirds. Any remaining batter can be used to fill one to four more cases in a separate tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool for a while in the tin, then transfer to a wire rack to cool down fully while you make the frosting.

5. Using the electric whisk or freestanding mixer with the paddle attachment, beat the icing sugar with the butter on a low speed until combined and still powdery in texture. Slowly mix in the milk, and once it is incorporated, increase the speed to high and whisk until light and fluffy. Add the caramel and beat in well.

6. Spoon the frosting on to the cupcakes once they have cooled, smoothing it on with a palette knife and swirling the frosting. If you want to decorate the cakes, spoon some tinned caramel or dulce de leche into a piping bag with a small nozzle and pipe on to the cakes in little hearts, or whatever shape takes your fancy.

CHOCOLATE FONDANT CUPCAKES

Rich, decadent, chocolaty and creamy: has there ever been a better combination? If you want to be even more indulgent, serve with a dollop of whipped cream or custard.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

200g (7oz) plain flour

40g (1½oz) cocoa powder

¼ tsp salt

1 tbsp baking powder

2 large eggs

240ml (8½fl oz) whole milk

FOR THE FILLING AND FROSTING

400g (14oz) dark chocolate, finely chopped, plus 50g (1¾oz) extra to decorate (optional)

400ml (14fl oz) double cream

One or two 12-hole

deep muffin tins

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, set on a low speed, mix together the butter, sugar, flour, cocoa powder, salt and baking powder. Mix until the ingredients are sandy in consistency and no large lumps of butter remain.

3. Place the eggs in a jug, then pour in the milk and mix together by hand. With the whisk or mixer still on a low speed, pour three-quarters of the milk and eggs into the dry ingredients. When all the liquid has been incorporated, scrape down the sides of the bowl to pick up any ingredients that have got stuck there, then add the remaining milk mixture and mix again, now on a medium speed, until you have a smooth and even batter.