The Hummingbird Bakery Cookbook

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Notes about Recipes in this book

  • Vanilla cupcakes

    • alexthepink on October 26, 2018

      Batter seems runny and grainy, but the cupcakes are delicious.

    • Melanie on May 24, 2014

      Light and fluffy. I paired this cupcake with a rosewater icing and chopped pistachios.

  • Pumpkin pie

    • rbarathan on August 07, 2011

      check portions - recipe makes enough for two pies

    • pomona on September 22, 2019

      Made the filling with a butternut pumpkin and baked it in ramekins without pastry. Too sweet but otherwise tasty. Didn't have the custard texture of other, eggier pumpkin pie filling I have made. Baked the pumpkin in wedges, skin on for 40 mins at 200. Drained them in a colander while cooling to get it to a more tinned consistency.

  • Chocolate cupcakes

    • Melanie on May 24, 2014

      Lovely texture and flavour. I paired these with the chocolate frosting recipe.

    • tootkingkitchen on March 11, 2021

      My go to cupcake recipe. Nice and light with flat tops for easy icing

  • Vanilla frosting

    • Melanie on May 24, 2014

      Easy and tasty.

  • Chocolate frosting

    • Melanie on May 24, 2014

      Easy and tasty.

  • Peaches and cream cupcakes

    • Melanie on May 24, 2014

      I liked these cupcakes - adding fruit into the batter helped to keep the cupcakes moist. I made mini cupcakes - cooked for 12-15 min in a FF oven at 155C.

  • Hazelnut and chocolate cupcakes

    • sarahalley on December 31, 2011

      These came out pretty well, but weren't the best cupcakes I've ever made.

  • Key lime pie

    • pomona on October 05, 2018

      Made it for a work event where it was hoovered up. Quality of limes matters.

  • Blueberry pie

    • pomona on October 05, 2018

      Used the blueberry mix recipe and my own pastry. Very nice, not too sweet. Would be great warm with ice cream.

  • Banana loaf

    • pomona on September 22, 2019

      Cake rose flat - remarkable and never happens to me. It looked great but then sunk in the middle as it cooled. I was concerned it hadn't finished cooking but turns out there was an air pocket in the centre. Cake was baked through, great texture, great taste.

  • Traditional brownie

    • Apsie on May 04, 2020

      This is my go to brownie recipe, it is often requested by family and colleagues when baking is on the cards. It is simple to make, one pan, one tray, no mess, always works, and has so little flour in the recipe can easily be substituted to make it gluten free.

  • Carrot cake

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  • ISBN 10 1849752427
  • ISBN 13 9781849752428
  • Published Mar 01 2014
  • Format eBook
  • Page Count 202
  • Language English
  • Countries United Kingdom
  • Publisher Ryland, Peters & Small Ltd
  • Imprint Ryland, Peters & Small Ltd

Publishers Text

"The Hummingbird Bakery" is the destination bakery for Londoners with a passion for great cakes. In this irresistible book, the chefs from the bakery share their recipes for a delicious range of 60 bakes, from deliciously light cupcakes with pretty buttercream frosting to moist chocolate layer cakes and zesty lemon meringue pie. Hummingbird recipes not only taste great but also look spectacular - without resorting to fussy recipes and hours in the kitchen. The chapters include Cupcakes, Cakes (including loaf, layer, ring and cheesecakes), Pies, Brownies and Bars, Muffins and Cookies.Tarek Malouf grew up in London and attended "The American School" in London's St John's Wood. It was there that he was introduced to, and grew to love, American desserts and cupcakes. After attending university in London and Los Angeles, he worked for "ABC News" (American Broadcasting) in their London bureau for several years. In 2002 he decided to leave journalism and started planning "The Hummingbird Bakery." The Bakery has branches in Portobello Road in Notting Hill, Old Brompton Road in South Kensington, and Wardour Street in Soho. "The Hummingbird Bakery Cookbook" is his first book. Visit "The Hummingbird Bakery" website at