Recipe: Hummingbird Cake

Hummingbird Cake

Hummingbird Cake

Hummingbird cake is up there with my favourites. It’s bursting with tropical fruitiness, rich and buttery pecans, and sweet, smooth and cool frosting. I couldn’t help but go back for a second slice.

Ingredients:

For the cake:

200ml groundnut oil

250g golden caster sugar

3 medium eggs, separated

3 tbsp whole milk

100g fresh pineapple

2 medium ripe bananas, peeled

300g plain flour

1 tbsp baking powder

1 tsp ground cinnamon

75g pecans, roughly chopped + extra whole pecans for decoration

For the frosting:

180g unsalted butter, softened + extra for greasing

150g icing sugar + extra for dusting

450g full-fat cream cheese (Philadelphia works better than mascarpone-I’ve tested out both!)

1 tsp vanilla extract

Method:

(preheat oven to 170*c and grease & line the base of 2 20cm non-stick, loose-bottom, round cake tins)

– whisk the oil and caster sugar in a large bowl, then add the milk and egg yolks

– purée the pineapple and bananas in a blender, then stir into the mix

– sift flour and baking powder, then fold into mixture along with cinnamon and chopped pecans

– in a separate bowl, whisk the egg whites into stiff peaks, then fold into the cake mixture, half at a time

– divide the mixture between the two tins and tap on the work surface to remove any air bubbles

– bake for 30-40 minutes until risen, slightly golden and cooked through (check this by inserting a skewer into the centre of the cake-it should come out clean)

– remove cake from tin and cool completely on a wire rack

– for the frosting, blend butter, vanilla and icing sugar with an electric whisk, then gradually add cream cheese

– to assembly, spread 1/4 of the frosting mix over one sponge and gentle top with the second

– work the remaining frosting over the top and around the sides, until you have a smooth and even finish-use a spatula to do this

– decorate with whole pecans around the edge and dust with a little icing sugar

– if you are not serving straight away, store in the fridge. When ready to serve, remove from fridge for half an hour to bring the cake to room temperature

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About SAFbakes

Want to know where to eat and what to bake? Join me at dinediscover.wordpress.com

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