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

4. Spoon the batter into the paper cases, filling them two-thirds full. If any batter is left, use it to fill up to four more cases in a second muffin tin, then place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely while you make the filling and frosting.

5. Place the finely chopped chocolate in a bowl. Pour the cream into a saucepan and heat just to boiling point. Pour the hot cream over the chocolate, give it a stir and then leave until all the chocolate has melted. Stir again until smooth, then cover with cling film and set aside to cool.

6. Place the cooled cupcakes on a board and hollow out the centre of each cake using a sharp knife, cutting out a piece about 2cm (¾in) in diameter and 3cm (1¼in) long. Set the cut-out pieces to one side, then, using a teaspoon, fill the hollow of each cake half full with the chocolate cream filling. Place the cut-out pieces of sponge on top of the filling, like a lid, trimming the pieces to fit, if you need to, and then top each cupcake with some of the chocolate cream and swirl it.

7. If you wish to decorate further, grate or chop the extra 50g (1¾oz) chocolate, and sprinkle over the cupcakes to finish.

SPRING WEEKEND BAKES

APRICOT AND ALMOND COOKIES

You might not be able to resist these cookies enough to let them cool down before devouring! For softer, chewier cookies, take them out of the oven as soon as they begin to turn golden brown.

Makes 10–12 cookies

135g (5oz) unsalted butter

80g (3oz) caster sugar

80g (3oz) soft light brown sugar

1 large egg

½ tsp vanilla essence

190g (7oz) plain flour

½ tsp salt

½ tsp ground cinnamon

½ tsp bicarbonate of soda

100g (3½oz) dried apricots, roughly chopped

60g (2oz) ground almonds

20g (¾oz) flaked almonds, roasted

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

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and both types of sugar until pale and fluffy. Add the egg and mix thoroughly on a medium-to-high speed, then add the vanilla essence and mix further.

3. Sift together the flour, salt, ground cinnamon and bicarbonate of soda. Add the dry ingredients to the creamed butter and sugar in two batches, mixing into a dough either by hand or using the freestanding mixer, then stir in the chopped apricots and ground almonds.

4. Break off pieces of the dough, about 2 tablespoons per cookie, then roll into balls and place on the prepared baking sheets. Allow five to six cookies per tray, making sure to space them evenly apart, with gaps of about 7cm (3in), as they will spread when baking.

5. Press a sprinkling of the flaked almonds on top of each cookie ball, then place in the oven and bake for 15–20 minutes or until a light golden brown in colour. Allow to cool for 10 minutes or so on the sheets before transferring to a wire rack.

LEMON AND THYME LOAF

Trust us, thyme really works in a sweet dessert. The combination of lemon and thyme is perfect – tangy and fresh.

Serves 8–10

FOR THE SPONGE

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

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

Zest of 2 unwaxed lemons

3 tsp finely chopped lemon thyme leaves

190g (7oz) caster sugar

3 large eggs

1 tsp baking powder

¼ tsp salt

25ml (1fl oz) soured cream

FOR THE SOAKING SYRUP

40g (1½oz) caster sugar

Zest and juice of 1 lemon

2 tsp finely chopped lemon thyme leaves, plus extra sprigs to decorate

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. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, slowly beat together the butter, lemon zest, thyme leaves and sugar to bring the ingredients together, then whisk on a medium speed until light and fluffy. Break the eggs into the bowl one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure all the ingredients are well combined.

3. Sift together the flour, baking powder and salt, then add to the creamed butter and egg mixture in two batches and mix together lightly. Add the soured cream and then pour the batter into the prepared loaf tin.

4. Bake in the oven for 40–50 minutes or until the sponge is firm to the touch or a skewer inserted into the middle of the loaf comes out with no cake batter sticking to it.

5. While the loaf is cooking, make the syrup. Place all the ingredients in a small saucepan, along with 40ml (1½fl oz) of water. Bring this to the boil, allowing it to reduce by about half, then pour over the cooked loaf as soon as it comes out of the oven.

6. After adding the syrup, allow the loaf to cool a little in the tin, then transfer to a wire rack to cool completely before serving. Decorate with a couple of sprigs of lemon thyme.

APPLE BLOSSOM CUPCAKES

These were sold as part of our summer floral range and proved really popular. This recipe is ideal for more experienced bakers, and variations can be made using different flower teas and essences.

Makes 12–16 cupcakes

FOR THE SPONGE

4 tbsp apple iced-tea powder

3 tbsp just-boiled water

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

200ml (7fl oz) whole milk

2 large eggs

FOR THE FROSTING

4 tbsp apple iced-tea powder

50ml (1¾fl oz) whole milk

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

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. Place the apple tea powder in a bowl, add the just-boiled water and allow to dissolve completely. 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 all the ingredients are well incorporated and resemble fine breadcrumbs.

3. Place the milk in a jug with the eggs and apple tea and whisk together by hand. Pour three-quarters of the milk 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. Scrape down the sides of the bowl, add the remaining milk mixture and continue to beat on a medium speed until everything is mixed in and the batter is smooth.

4. Divide the batter between the paper cases, filling them up to two-thirds. Any remaining batter can be used to fill up to four more cases in a second muffin tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool down fully before adding the frosting.

5. To make the frosting, dissolve the apple tea powder in a small bowl with the milk. Using the electric whisk or the freestanding mixer with paddle attachment, slowly whisk the icing sugar with the butter until sandy in texture and no large lumps of butter remain. Gradually pour the tea-infused milk into the icing sugar and butter mixture. Once all the milk has been added, increase the speed to high and whisk until light and fluffy.