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

MIXED NUT SLICES

We’ve used a variety of nuts for these moreish slices, but you can use your own favourite selection. Just make sure that the total weight of the nuts is the same amount as we’ve indicated in the recipe.

Makes 12 slices

FOR THE BASE

150g (5½oz) plain flour

40g (1½oz) icing sugar

120g (4oz) unsalted butter, softened

FOR THE TOPPING

50g (1¾oz) unsalted butter

50g (1¾oz) golden syrup

110g (4oz) soft light brown sugar

2 large eggs

40g (1½oz) walnut pieces

40g (1½oz) pecan halves

40g (1½oz) shelled pistachios, roasted

40g (1½oz) flaked almonds, roasted

40g (1½oz) roughly chopped hazelnuts

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. Using a freestanding electric mixer with the paddle attachment, mix the flour, icing sugar and butter into a dough. Alternatively, rub the ingredients together by hand in a bowl.

3. Press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the sides of the tray. Place in the oven and bake the base for approximately 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.

4. Meanwhile, make the topping. Place the butter in a small saucepan along with the golden syrup and brown sugar, and melt together over a low heat. Remove the pan from the hob and allow to cool slightly.

5. Break the eggs into a bowl and lightly beat with a fork. Pour the butter and syrup mixture into the eggs and stir until all the ingredients are incorporated.

6. Mix all the nuts together in a separate bowl, and scatter them over the part-cooked pastry base. Carefully pour the syrup and egg mixture over the nuts, making sure it is evenly spread over the base.

7. Bake in the oven for about 20 minutes or until the topping is set and golden brown in colour. Allow to cool before carefully cutting into 12 slices.

TIP

To roast the pistachios and flaked almonds, pop them into a non-stick saucepan and toss them over a medium-to-high heat for 2–3 minutes. Remove from the heat as soon as they turn brown as they can burn easily.

ESPRESSO CUPCAKES

A cupcake version of a perfect caffeine shot! We’ve decorated the cakes with chocolate coffee beans, which can be bought online or from most chocolate shops.

Makes 12–16 cupcakes

FOR THE SPONGE

240ml (8½fl oz) milk

20g (¾oz) instant espresso powder

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

2 large eggs

FOR THE FROSTING

50ml (1¾fl oz) whole milk

16g (½oz) instant espresso powder

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

36–48 chocolate-coated coffee beans, 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. Lightly warm the milk, without boiling it, and dissolve the espresso powder in it. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder and salt on a low speed until they are like fine breadcrumbs in consistency.

3. Pour the coffee-flavoured milk into a jug, add the eggs and whisk by hand until combined. Pour three-quarters of this milk mixture into the dry ingredients and mix together on a low speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then pour in the rest of the milk mixture and continue to beat on a medium speed until everything is mixed together and you have a smooth batter.

4. Divide this between the muffin cases, filling each case by two-thirds. If any batter remains, use this to fill up to four more cases in a separate tin. Bake in the oven for 18–20 minutes or until risen and springy to the touch. Leave in the tin for a few minutes, then transfer to a wire rack to cool completely before adding the frosting.

5. As before, slightly warm the milk and dissolve the espresso powder in it. Set aside to cool completely before using.

6. Using the electric whisk or freestanding mixer with the paddle attachment, set on a low speed, whisk the icing sugar with the butter until they are fully combined and the mixture is sandy in consistency. Slowly start to add the coffee-flavoured milk, then, once mixed in, increase the speed to high and whisk until light and fluffy.

7. Place spoonfuls of frosting on to the cold cupcakes, smoothing the tops with a palette knife and swirling to finish. Decorate each cake with three chocolate-coated coffee beans.

BLUEBERRY CRUMBLE LOAF

We’re in love with crumble recipes at Hummingbird. Blueberries are the all-American berry, but you can use other types. As you can see from the picture, the berries will sink as the loaf cooks.

Serves 8–10

FOR THE SPONGE

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

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

190g (7oz) caster sugar

3 eggs

1 tsp baking powder

¼ tsp salt

½ tsp ground cinnamon

25ml (1fl oz) whole milk

100g (3½oz) fresh or frozen (and defrosted) blueberries

50g (1¾oz) pecans, chopped

FOR THE CRUMBLE TOPPING

25g (1oz) plain flour

10g (⅓oz) unsalted butter

15g (½oz) soft light brown sugar

20g (¾oz) pecans, chopped

¼ tsp ground cinnamon

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. First make the crumble topping. In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients, and then set aside.

3. Next make the sponge. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Break the eggs in one at a time, mixing well, on a medium speed, after each addition and scraping down the sides of the bowl to make sure every bit of the mixture is incorporated.

4. Sift together the flour, baking powder, salt and ground cinnamon, then add in three stages to the creamed butter and eggs, pouring in the milk after the second batch has been added. Mix well on a medium speed after each addition, scraping down the sides of the bowl once again to ensure all the ingredients are incorporated.

5. Increase the speed to medium-to-high and continue mixing until the batter is smooth and even, then add the blueberries and chopped pecans, stirring them into the batter by hand and making sure they are evenly distributed. Pour the batter into the prepared loaf tin and sprinkle the crumble mixture over the top.

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