Name: Reduced-fat hummingbird cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 1.25 gm bicarbonate of soda; 2.50 gm mixed spice; 180.00 gm firmly packed brown sugar; 2 eggs, lightly beaten; 260.00 gm mashed banana; 57.50 gm vegetable oil; 8.80 gm vanilla extract; 440g can crushed pineapple in natural juice, undrained; 57.50 gm chopped walnuts; 8.80 gm flaked coconut; 80g extra-light cream cheese; 30g reduced-fat margarine spread; 150.00 gm icing sugar mixture

Reduced-fat hummingbird cake

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Lightened-up version of a decadent cafe cake!

Ingredients:

300.00 gm self-raising flour
1.25 gm bicarbonate of soda
2.50 gm mixed spice
180.00 gm firmly packed brown sugar
2 eggs, lightly beaten
260.00 gm mashed banana
57.50 gm vegetable oil
8.80 gm vanilla extract
440g can crushed pineapple in natural juice, undrained
57.50 gm chopped walnuts
8.80 gm flaked coconut
80g extra-light cream cheese
30g reduced-fat margarine spread
150.00 gm icing sugar mixture

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line the base and sides with baking paper.
In a bowl, sift together flour, bicarbonate of soda, and mixed spice. Mix in sugar. Stir with a large metal spoon until combined. Add eggs, banana, oil, vanilla, pineapple, and two-thirds of the walnuts.
Transfer the batter into the prepared pan. Bake for 45 minutes or until a skewer inserted in the center comes out clean. Allow it to cool in the pan for 5 minutes, then flip it onto a wire rack to cool completely.
Using an electric mixer, blend cream cheese, spread, vanilla, and icing sugar until smooth. Spread the icing over the cake and top with coconut and the remaining walnuts. Serve and enjoy!

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