Tarek Malouf - Hummingbird Bakery Christmas: An Extract from Cake Days

CHRISTMAS CUPCAKES

This isnt our usual light, moist sponge, but a denser, Christmas cake version. Enthusiastic bakers can of course soak their mixed dried fruits in rum for longer than the 30 minutes specified in the recipe! Decorate with your favourite edible decorations, which can be bought online, in supermarkets or made by hand.

Makes 1216 cupcakes

FOR THE SPONGE

300g (10oz) mixed dried fruit

100ml (3fl oz) rum

200g (7oz) unsalted butter, softened

200g (7oz) soft dark brown sugar

4 large eggs

160g (5oz) plain flour

tsp baking powder

tsp mixed spice

60g (2oz) ground almonds

FOR THE FROSTING

500g (1lb 2oz) icing sugar

160g (5oz) unsalted butter, softened

50ml (1fl oz) whole milk

tsp almond essence

Red sprinkles, silver balls or edible glitter, to decorate (optional)

One or two 12-hole
deep muffin tins

First place the dried fruit in a bowl, pour in the rum and leave to soak for 30 minutes.

In the meantime, preheat the oven to 190C (375F), Gas mark 5, and line a tin with muffin cases.

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 in the eggs one at a time, scraping down the sides of the bowl after adding each egg and mixing on a medium speed.

Sift together the flour, baking powder and mixed spice, then add to the creamed mixture and whisk on a low speed until all the ingredients are incorporated. Add the ground almonds, followed by the rum-soaked dried fruit, and mix until combined.

Divide the batter between the paper cases, filling each two-thirds full. Any remaining batter can be used to fill one to four more cases in another tin. Pop in the oven and bake for 1820 minutes or until the cupcakes have risen and spring back when you gently press them. Let them cool in the tray for a short while, then transfer to a wire rack to cool completely while you make the frosting.

Using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until fully combined and the mixture is still powdery in texture. Gradually add the milk and, once this has been incorporated, increase the speed to high and whisk until light and fluffy. Add the almond essence and continue to whisk until it is well mixed in.

Spoon the frosting on to the cold cupcakes, smoothing it with a palette knife and swirling to finish. For a festive touch, you could add some red sprinkles, edible Christmas-themed shapes, silver sugar balls or a sprinkling of edible glitter.

CHOCOLATE, CARAMEL AND HAZELNUT CHEESECAKE

These three ingredients blend so nicely together and produce a very rich and creamy cheesecake perfect as a winter dessert.

Serves 812

FOR THE BISCUIT BASE

220g (8oz) digestive biscuits

100g (3oz) unsalted butter, melted

FOR THE CHEESECAKE TOPPING

700g (1lb) full-fat cream cheese (such as Philadelphia)

120g (4oz) caster sugar

3 eggs

50g (1oz) tinned caramel or dulce de leche

50g (1oz) dark chocolate (minimum 70% cocoa solids), broken into pieces

TO FINISH

4 tbsp tinned caramel or dulce de leche

2 tbsp chopped hazelnuts, roasted

One 20cm (8in) diameter
spring-form cake tin

Line the base of the cake tin with baking parchment, then whiz the digestive biscuits into fine crumbs in a food processor with the blade attachment. Alternatively, place the biscuits in a plastic bag, seal it shut and crush with a rolling pin.

Pour the biscuit crumbs into a bowl, add the melted butter and stir together. Tip the mixture into the lined cake tin, pressing it into the base of the tin, then place in the fridge to chill and set for 2030 minutes.

Meanwhile, preheat the oven to 160C (320F), Gas mark 3, and make the cheesecake topping.

Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the cream cheese and sugar until smooth. Add the eggs one at a time, mixing thoroughly on a medium speed after each addition and scraping down the sides of the bowl.

Transfer a third of the cheesecake mixture to a separate bowl and set aside, then stir the tinned caramel into the remaining cheesecake mix and pour or spoon it on to the prepared biscuit base.

In a glass or metal bowl set over a pan of simmering water, gently melt the chocolate. Once it has melted, allow it to cool slightly, then stir into the reserved cheesecake mixture. Spoon the chocolate cheesecake topping on to the caramel mixture in the tin and smooth the top with a spoon.

Wrap the cake tin in foil and place in a roasting tin, filling this with water to about 5mm (in) from the top of the cake tin to create a water bath for the cheesecake to bake in, to prevent the top cracking during cooking. Place in the oven and bake for 3545 minutes or until the cheesecake is a light golden colour (darker around the edges), firm to the touch and with only a slight wobble in the middle.

Allow the cheesecake, still in the tin, to cool down to room temperature, and then place in the fridge to set for a few hours, or preferably overnight.

Remove the chilled cheesecake from the spring-form tin, then top with the caramel, smoothing it out with a palette knife, and sprinkle over the hazelnuts to decorate.

CANDY-CANE CUPCAKES

These have a refreshing minty taste, just like candy-canes for decorating a Christmas tree. With their red-and-white striped frosting, these cupcakes make great festive gifts. They are sprinkled with transparent sugar, which can be bought online or from specialist cake shops.

Makes 1216 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8oz) plain flour

1 tbsp baking powder

tsp salt

240ml (8fl oz) whole milk

1 tsp vanilla essence

2 large eggs

FOR THE FROSTING

500g (1lb 2oz) icing sugar

160g (5oz) unsalted butter, softened

4 tsp peppermint essence

50ml (1fl oz) whole milk

tsp Christmas-red food colouring paste or 23 tsp liquid food colouring (such as Dr Oetker)

Transparent sugar, for sprinkling

One or two 12-hole deep muffin tins
Piping bag with a medium-sized (no. 7 or 8) nozzle

Preheat the oven to 190C (375F), Gas mark 5, and line a muffin tin with muffin cases.

Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, slowly whisk together the butter, sugar, flour, baking powder and salt until the mixture resembles fine breadcrumbs.

Place the milk in a jug with the vanilla essence, add the eggs and whisk together by hand. Pour three-quarters of the whisked milk and eggs 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.

Spoon the batter into the muffin cases, filling each one up to two-thirds. If any batter is left, use it to fill up to four more cases in another tin. Bake in the oven for 1820 minutes or until well risen and springy to the touch. Leave to cool in the tray for a few minutes, then place on a wire rack to cool completely before you add the frosting.