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Hummingbird cake
300g caster sugar
3 eggs
300ml sunflower oil
270g peeled bananas, mashed (approximately 3 large bananas)
1 teaspoon ground cinnamon, plus extra to decorate
300g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
100g tinned pineapple, chopped into small pieces
100g shelled pecan nuts (or walnuts), chopped plus extra to decorate
- Preheat the oven to 170C
- Put the sugar, eggs, oil, banana and cinnamon in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.
- Slowly add the flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed.
- Stir in the chopped pineapple and pecan nuts by hand until evenly dispersed.
- Pour the mixture into the prepared cake tins and smooth over with a palette knife.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched.
- Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
Cream Cheese Frosting (double recipe)
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600g icing sugar, sifted
100g unsalted butter, at room temperature
250g cold cream cheese
- Beat the icing sugar and butter together until it’s well mixed.
- Add the cream cheese in one go and beat until it is completely incorporated.
- Continue beating until the frosting is light and fluffy, at least 5 minutes.
- Do not overbeat as it can quickly become runny.
To assemble the cake
- When the cakes are cold, put one on a cake stand and spread about 1/4 of the cream cheese frosting over it with a palette knife.
- Place a second cake on top 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.
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