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Hummingbird cake
Hummingbird cake
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Total Time:
1 hour
Delicious hummingbird cake with banana, pineapple, pecan brittle, and cream cheese icing. Perfect for any occasion or craving.
Ingredients:
  • 50 g pecans
  • 250 ml olive oil plus extra for greasing
  • 350 g self-raising flour
  • 1 level teaspoon ground cinnamon
  • 350 g golden caster sugar
  • 4 medium very ripe bananas
  • 1 x 425 g tin of pineapple chunks
  • 2 large free-range eggs
  • 1 teaspoon vanilla extract
  • 400 g icing sugar
  • 150 g unsalted butter (at room temperature)
  • 200 g cream cheese
  • 100 g caster sugar
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. Grease and line two 23cm round cake tins. 2. In a mixing bowl, sift together the flour and cinnamon. Add in the sugar and a pinch of sea salt. 3. In another bowl, mash the bananas with a fork. Add in the finely chopped pineapple, oil, eggs, and vanilla extract. Mix well. 4. Combine the wet mixture with the dry ingredients until smooth. Gently fold in the finely chopped pecans. 5. Divide the batter evenly between the prepared cake tins. Bake for 35 to 40 minutes until golden and the sponges spring back when touched. 6. Allow the cakes to cool in the tins for 10 minutes before transferring to wire racks to cool completely. 7. For the icing, beat the icing sugar and butter until pale and creamy. Add cream cheese, lime zest, and a squeeze of lime juice. Mix until smooth. 8. For the brittle topping, melt caster sugar with water in a non-stick pan until golden. Add pecans, coat, then pour onto oiled greaseproof paper to set. Crush half for topping. 9. To assemble the cake, spread half of the icing on one sponge, top with the other sponge, and spread the remaining icing. Finish with lime zest and brittle dust. 10. Decorate with edible flowers. Serve and enjoy with a cup of tea for pure happiness.

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