HB Cake Days 001-256.indd 53 04/01/2011 21:32

HB Cake Days 001-256.indd 66 04/01/2011 21:33

67the hummingbird bakerymother,s & father,s day

BlueBerry crumBle loaf

Were 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 810

For the sponge

190g (7oz) unsalted butter, softened, plus extra for greasing190g (7oz) plain flour, plus extra for dusting190g (7oz) caster sugar3 eggs1 tsp baking powder tsp salt tsp ground cinnamon25ml (1fl oz) whole milk100g (3oz) fresh or frozen (and defrosted) blueberries50g (1oz) pecans, chopped

For the crumble topping

25g (1oz) plain flour10g (oz) unsalted butter15g (oz) soft light brown sugar20g (oz) pecans, chopped tsp ground cinnamon

One 2lb 8.5 x 17.5cm (3 x 7in) loaf tin with 7.5cm (3in) sides

1. Preheat the oven to 170C (325F), 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.

6. Bake in the oven for 5060 minutes or until the sponge feels firm and a skewer inserted into the middle comes out clean, with no cake batter sticking to it. Allow the loaf to cool a little before turning it out of the tin on to a wire rack to cool completely, then cut into slices to serve.

HB Cake Days 001-256.indd 67 22/06/2012 12:25

68 the hummingbird bakery cake days

rose cuPcakes

Another member of our popular floral range, these fragrant cupcakes (and the variations overleaf) include some slightly exotic ingredients that will delight the more experienced baker. The candied rose petals in the photograph can be bought from larger supermarkets (look in the baking aisle), specialist cook shops or online.

Makes 1216 cupcakes

For the cupcakes

80g (3oz) unsalted butter, softened 280g (10oz) caster sugar240g (8oz) plain flour1 tbsp baking powder tsp salt1 tbsp rosewater240ml (8fl oz) whole milk2 large eggs

For the Frosting

500g (1lb 2oz) icing sugar160g (5oz) unsalted butter, softened3 tsp rosewater50ml (1fl oz) whole milkCandied rose petals, to decorate

One or two 12-hole deep muffin tins

1. Preheat the oven to 190C (375F), 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 the butter, sugar, flour, baking powder and salt together on a low speed until the consistency of fine breadcrumbs.

3. Mix the rosewater with the milk in a jug, then add the eggs and whisk together by hand. Pour three-quarters of this milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue to mix until smooth and thick. Scrape down the sides of the bowl, add the remaining milk mixture and keep mixing on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

4. Divide the batter between the muffin cases, filling each case by two-thirds. Any remaining batter can be used to fill up to four more paper cases in a second muffin tin. Pop in the oven and bake for 1820 minutes or until well risen and springy to the touch, then allow to cool completely while you make the frosting.

5. Using the electric whisk or freestanding mixer with the paddle attachment, slowly beat together the icing sugar and the butter until the butter has been completely mixed in. (The mixture will still be powdery at this stage.) Mix the rosewater with the milk and, with the machine still running, gradually pour this into the beaten icing sugar and butter. Once added, increase the speed to high and whisk until light and fluffy.

6. Divide the frosting between the cupcakes, smoothing it over the tops with a palette knife and, if you like, making a swirl in the frosting to finish.

7. Decorate the cupcakes with candied rose petals or other floral decorations of your choice (see page 246 for instructions on how to make shapes from sugarpaste).

Variations overleaf >

HB Cake Days 001-256.indd 68 04/01/2011 21:33

HB Cake Days 001-256.indd 69 04/01/2011 21:33

70 the hummingbird bakery cake days

HB Cake Days 001-256.indd 70 04/01/2011 21:33

71the hummingbird bakerymother,s & father,s day

Variations

Violet cupcakes: Follow the previous recipe, replacing the rosewater in the sponge batter with tsp violet essence and in the frosting with 2 drops of violet essence. Decorate with candied violet petals or other floral decorations of your choice. Jasmine cupcakes: Make as in the rose cupcakes recipe, replacing the rosewater with jasmine tea in both the cake batter and frosting. Place 3 white jasmine teabags in 35ml (1fl oz) of just-boiled water and leave to draw for about 30 minutes to make a very strong brew, then add the tea to the milk and eggs in the jug, as in step 3. Retain the teabags for the frosting, steeping them in the 50ml (1fl oz) milk for 30 minutes before adding the tea-infused milk to the beaten icing sugar and butter. To make the flower decorations shown in the photograph, see page 246. Alternatively, you can use shop-bought decorations of your choice.

HB Cake Days 001-256.indd 71 04/01/2011 21:33

72 the hummingbird bakery cake days

HB Cake Days 001-256.indd 72 04/01/2011 21:33

73the hummingbird bakerymother,s & father,s day

Rich enough to be eaten on its own, we just cant get enough of this tart. Taking the time to make the custard from scratch is definitely worth the extra effort.

Serves 810

For the pastry

110g (4oz) unsalted butter, softened225g (8oz) plain flour, plus extra for dusting80g (3oz) caster sugar1 large egg

For the Filling

500ml (18fl oz) whole milk1 tsp vanilla essence5 large eggs, separated100g (3oz) plain flour100g (3oz) caster sugar tsp salt tbsp unsalted butter1 tsp ground cinnamon, for dusting

One 23cm (9in) diameter loose-bottomed tart tin

1. Using a freestanding electric mixer with the paddle attachment, slowly mix the butter and flour until they form a crumb-like consistency. Add the sugar, still on a low speed, then the egg, mixing gently to incorporate. Alternatively, rub the butter and flour together with your fingertips, then stir in the sugar and egg.

2. When a dough forms, take it out of the bowl and knead gently on a lightly floured work surface to bring it together. Wrap in cling film and put in the fridge to rest for 2030 minutes.

3. Once rested, roll the pastry out on a lightly floured work surface to a thickness of about 5mm (in) and wider all round than the tart tin.

4. Carefully press the pastry into the base and sides of the tin. Using a sharp knife, cut away any overhanging pastry, then prick the base a few times with the tip of the knife. Put the lined tin in the fridge to rest for 2030 minutes.

5. Preheat the oven to 170C (325F), Gas mark 3. Remove the tin from the fridge, then cover the pastry with baking parchment and fill with baking beans. Place in the oven and bake blind for 12 minutes. Carefully remove the beans and paper and bake the case for another 15 minutes or until the pastry is cooked through and a light golden colour. Remove from the oven and set aside to cool while you make the filling.

6. Pour the milk into a saucepan, add the vanilla essence and bring to the boil. Meanwhile, place the egg yolks in a bowl with the flour, sugar and salt and mix to a thick paste. If the mixture is too dry to come together, add 1 tablespoon of the milk to loosen it up.

7. Once the milk has come to the boil, remove from the heat and add 45 tablespoons to the egg and sugar paste. Stir until combined and the paste has become a thick liquid, then pour into the pan with the remaining milk and vanilla mixture and set over a low heat.

8. Stirring constantly, bring the custard to the boil for at least 2 minutes to fully cook the flour. When it has thickened, add the butter, allowing it to melt and stirring it in, then remove from the heat and allow to cool slightly.

9. Using a hand-held electric whisk, whip the egg whites until they form stiff peaks, then fold into the custard. Pour the custard into the prepared tart case and place in the fridge to set for a few hours, or preferably overnight. Leave the tart in the fridge until you are ready to eat, then dust the top with ground cinnamon just before serving.

HB Cake Days 001-256.indd 73 04/01/2011 21:33

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