Hummingbird cake
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Hummingbird cake
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Similar to carrot cake, hummingbird cake contains bananas and pineapple to keep it moist and packed with flavour
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Ingredients
- 300g caster sugar
- 3 Eggs
- 300ml sunflower oil
- 270g peeled Bananas, mashed
- 1 tsp Cinnamon, plus extra to decorate
- 300g plain flour
- 1 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 1/4 tsp vanilla extract
- 100g tinned pineapples, chopped into small pieces
- 100g chopped Pecans, or walnuts plus extra to decorate
Cream cheese frosting
- 600g icing sugar
- 100g unsalted butter, at room temperature
- 250g cream cheese, cold
Method
1. Preheat the oven to 170C/Gas 3.2. Put the sugar, eggs, oil, banana and cinnamon in an electric mixer or use an handheld electric whisk and beat until all the ingredients are incorporated (don't worry if the mixture looks slightly split at this stage).
3. Slowly add the flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed.
4. Stir in the chopped pineapple and nuts by hand until evenly dispersed.
5. Line the based of three 20 cm cake tins with greaseproof paper. Pour the mixture into the tins and smooth over with a palatte knife. Bake in the preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched.
4. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
5.For the cream cheese frosting Beat the icing sugar and butter together using an electric mixer until the mixture comes together and is well mixed.
6. Add the cream cheese in one go and beat until completely incorporated. Turn the mixer up to medium-high speed continue beating until the mixture is light and fluffy at least 5 minutes.
7. Place one cake on a stand and spread about one-quarter of the cream cheese frosting over it with a palette knife. Place a second cake on top and and spread another quarter of the frosting over it. Top with the last cake and spread the remaining frosting over the top and sides. Finish with pecan nuts and a light sprinkling of cinnamon.
From The Hummingbird Cookbook, published by Ryland Peters & Small
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Latest Comment
I don't like cake very much, but everyone who tried this one loved it and I was asked for the recipe. It is incredibly simple to make. I did make less of the icing/filling recipe though and still had far too much.
Glad you liked this, have incuded the sugar in the method thanks!
Just loved this cake. Moist and enjoyable. However, in the method, there was no mention of the caster sugar!! I bake enough to know what to do, but perhaps someone who doesn't bake often may have been puzzled. My cake actually took 15 minutes longer than stated, but well worth the wait. THANKYOU!