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

TIP

If you can’t find ready-ground pistachio nuts in a shop, whole roasted (unsalted) pistachio nuts will do instead. (You will need 80–100g/3–3½oz of whole nuts for 60g of ground pistachios.) Just shell the nuts and chop them very finely with a sharp knife, or grind them in a food processor with the blade attachment or using a spice grinder, if you have one.

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 together by hand in a bowl until smooth and well combined.

6. Once the milk is boiling, remove from the heat and pour 4–5 tablespoons into the egg-yolk mixture to loosen, then return this mixture to the pan of hot milk, stirring to incorporate.

7. Return the pan to the heat and bring to the boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked. Once thickened, tip the custard into a bowl and cover with cling film to prevent a skin forming, then leave to cool completely for 30–40 minutes.

8. To make the frosting, use the electric whisk or freestanding mixer with paddle attachment to slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy.

9. Using a sharp knife, make a hole in the centre of each cupcake about 2cm (¾in) in diameter and 3cm (1¼in) deep, reserving the scooped-out pieces of sponge. Pipe or spoon the custard into the hole in each cake, then replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Divide the chocolate frosting between the cupcakes, smooth the tops with a palette knife and add a swirl. Sprinkle with grated chocolate to decorate.