hummingbird bakery

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Blissful Baking: Cheesecake Brownie with Berry Mousse

Published November 16, 2013 by The Feminist


Two classic desserts melted into a one-in-a-million flavour bomb.

That’s how I would describe this splendid recipe for comforting goodness. Add to that a wobbling layer of boozy and creamy berry mousse and you would almost start to think you’ve died and gone to heaven. A foodie heaven. Populated with Nigella- lookalike angels who keep conjuring up the most luscious desserts the Almighty Sky has to offer. A heaven where everyone is allowed to eat the entire cake -because calories no longer count when you’re dead- and where there is always a bowl of leftover batter for you to dip your finger in.

It is hard to remain grounded when you’ve just baked something as extraordinary as this. The depth and richness of the fudgy brownie forms a blissful and romantic union with the zingy and smooth cheesecake. And the sharpness of the berry mousse coats both individually outstanding layers in a veil of unprecedented aromatic balance.

No matter how you twist or turn, there aren’t enough poetic verses on this planet to describe this insanely scrumptious brownie. So I will leave it at that and give you a couple more pictures instead. Let the pictures do the talking.





This recipe is based on a Hummingbird Bakery Classic, but -as usual- I couldn’t help myself and changed some stuff to make everything more me. 😉

For the brownie:
• 150gr dark chocolate
• 75gr plain flour
• 2 eggs
• 175gr caster sugar
• 150gr butter

For the cheesecake:
• 300gr cream cheese
• 2tbsp whipping cream
• 100gr caster sugar
• 1 egg

For the Berry mousse:
• 2 leaves of gelatin
• 100gr blueberries
• 125gr raspberries
• 4tbsp cassis liqueur
• 150ml whipping cream
• 3 tsp icing sugar

1. Preheat the oven to 170°C and line a spring form tin with baking parchment.
2. For the brownie: Melt the dark chocolate au bain marie. Whisk the butter and sugar together on high speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the flour and gently fold in the melted chocolate. Spoon the batter into the prepared baking tin.
3. For the cheesecake: mix all the ingredients together until everything is well incorporated. Pour the mixture on top of the brownie.
4. Bake into the oven for 30-40 minutes. Leave to cool completely.
5. Beat the cream together with the icing sugar until you get stiff peaks. Put the berries in an electric mixer and mix to get a lovely coulis. Sieve the coulis so you’re left with a smooth and glossy red sauce. Stir the coulis through the whipped cream. Gently heat the cassis liqueur and add the soaked gelatin leaves. Let the leaves dissolve in the liqueur. Add the mixture to the whipped cream and pour the berry mousse on top of your cold cheesecake brownie. Put in the fridge for at least 2 hours.

Eat the Love. Feel the Love. Spread the Love.Teasing Treats: Ginger and Chocolate cupcakes

Published February 23, 2013 by The Feminist

It might not be scientifically proven, but chocolate and ginger have been considered aphrodisiacs for centuries thanks to their intoxicating aromas. Will these chocolate and ginger cupcakes bring passion into your relationship? Well, I guess you better strap on that apron and find out for yourself! 😉

Nonetheless, these cupcakes are simply too tasty not to try at home! The fiery warmth of the ginger blends so well with the bittersweet chocolate and leaves a mouthwateringly peppery tingle at the back of your tongue.

This recipe comes from the brand new Hummingbird Bakery Cookbook “Home Sweet Home” , but staying true to my rebellious side, I adapted the recipe ever so slightly. I used almond milk instead of whole milk, which gave the cupcakes a more intense flavour and makes them vegan-proof.

Ready to spread some love? Here are the ingredients (makes 6 large cupcakes):

For the Sponge:

• 35g unsalted butter (or vegan alternative to butter)
• 85g plain flour
• 125g caster sugar
• 25g cocoa powder
• ½ tbsp baking powder
• ½ tsp ground ginger
• Pinch of salt
• 100ml almond milk (or whole milk if you prefer)
• 1 egg
• 3 tsp finely chopped stem ginger

For the Frosting:

• 100g icing sugar
• 15g cocoa powder
• 25g butter
• 2 tbsp almond milk
• 1tbsp chopped stem ginger
• Crystallised ginger for decoration


1. Preheat the oven to 170°C. Mix the butter, flour, sugar, cocoa, baking powder, ground ginger and salt together until you get a crumb-like consistency.
2. Mix together the egg and the almond milk.
3. Gradually pour the liquid into the crumb mixture and mix thoroughly until combined.
4. Mix trough the chopped stem ginger.
5. Spoon the batter into your cupcake cases and bake for 20-25 minutes.
6. Make the frosting by mixing all the ingredients together in a bowl.
7. When the cupcakes are cool, spoon a generous amount of frosting onto each cupcake and top each of them with a couple of pieces of crystallised ginger.
8. Eat the Love. Feel the Love. Spread the love. You have been warned!

London Part Two: The Food

Published February 9, 2013 by The Feminist

In my opinion, London is the most exciting place on the planet when you consider yourself a foodie.

1. It has the best exotic, Asian or Indian restaurants in Europe!
2. Londoners have a sweet tooth and they prefer their cakes BIG and HEAVY instead of dainty and light!

If you are a regular reader of this blog, you will know that simply because of these two reasons London is my idea of food heaven!

During those three short days of pure heaven I’ve eaten a ridiculous amount of food ranging from “pretty damn good” to “blooming brilliant”.

Here are the dishes that truly wowed me:

• A raw vegetable, apple, blue cheese and walnut salad: I wasn’t expecting this salad to be this good but I can honestly say that without a doubt this was the BEST SALAD I have ever tasted! EVER! (@ Electric Diner on Portobello Road)


• A Mediterranean mezze with hummus, tabouleh, tzatziki, falafel, stuffed filo pastry with goat’s cheese and spinach, chicken casserole, lamb casserole, aubergine salsa, Kisir ( a wonderful salad of bulgur wheat, herbs and walnuts!) and many other dishes! (@ Troia near London Eye)


• Korean BBQ (@ Myung Ga near Regent Street): I normally try not to eat meat but SWEET BABY JESUS this was simply too good to resist! The lovely sweet, marinated chicken, pork and beef were delicious together with the noodles, kimchi and sweet and sour spring onions.


• Coffee and walnut layer cake @ Selfridge’s: This was a gigantic slice of cake and it was to die for! The tearoom on the ground floor of Selfridge’s is pretty decadent and upper-class , hence the high prices, but it was worth every penny!


• Amai Udon, duck gyoza and ebi gyoza (@ Wagamama on Earl’s Court): Don’t you just love Wagamama??!! We were in a hurry to catch our train back to Belgium so we didn’t have a lot of time, but that doesn’t mean we ate at KFC or McDonalds! Wagamama, with its very healthy and nutricious fast food, is the best restaurant on the planet if you want to get a quick and super yummy meal!

amai udon


• Raspberry Cheesecake brownie (@ Hummingbird Bakery on Old Brompton Road) : I have all the Hummingbird Bakery Cookbooks (which I consider the BEST cookbooks on the planet. And I mean it!) so you can imagine how excited I was to finally taste a cake that was made in the bakery itself! Needless to say it was delicious, just look at the picture below: