Hummingbird_Issue23

Hummingbird Cake

Serves 12

  • 3 large eggs (at room temperature)
  • ¾ cup canola oil
  • 1 cup raw caster sugar
  • ½ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups self-raising flour
  • ½ cup plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • 1 cup mashed banana
  • 1 x 250 gram tin of crushed pineapple in juice (drained and juice reserved for frosting)
  • Coconut flakes, to decorate

 

  1. Preheat oven to 175 degrees Celsius and grease and line your cake tin of choice.
  2. In a food processor, blitz the eggs, oil, sugars and vanilla together until light and fluffy.
  3. In a medium bowl, sift together flours, baking powder, salt, cinnamon and ginger. Add half the mixture to the egg and oil mixture and pulse to combine. Repeat with remaining flour.
  4. Add the mashed banana and pineapple and process on low for 30 – 60 seconds.
  5. Pour into prepared tin and bake for 22 – 25 minutes.
  6. Allow to cool completely, frost with pineapple cream cheese frosting (recipe follows) and then decorate with coconut flakes.

Pineapple Cream Cheese Frosting

  • 250 grams cream cheese (at room temperature)
  • 2 cups icing mixture
  • 2 tablespoons pineapple juice

 

  1. Beat cream cheese and icing until smooth.
  2. Add pineapple juice and continue beating until mixed thoroughly.


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