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This recipe for Humming Bird Cake is exceptionally moist and filled with fruity flavours. Impossible to stop at one slice! Get the recipe here.
1 and 3/4 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup caster sugar
1/4 cup brown sugar
3/4 cup pecans, roughly chopped (reserve a few to sprinkle on top of icing)
1 cup mashed banana (2–3 overripe bananas)
1 cup tinned crushed pineapple in juice
1/2 cup Extra Virgin Avocado oil
2 large eggs
1 tsp vanilla extract
Cream cheese icing
60g / 2oz (1/4 cup) butter, softened
250g / 8.8oz full fat cream cheese, softened, roughly chopped
1 tsp vanilla extract
2 ½ cups icing sugar
Juice of ½ lemon and its zest
1. Preheat oven to 180°C / 355°F. Grease and line a medium size cake tin with baking paper.
2. In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar, brown sugar and pecans.
3. Make a well in the centre of dry ingredients; add mashed bananas, crushed pineapple, Avocado oil, eggs and vanilla.
4. Gently fold ingredients together with a spatula until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.
5. Once cooked turn out onto a cooling rack and let cool completely before icing.
6. To make the cream cheese frosting:
Add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Then add the icing sugar 1 cup at a time and continue to beat until smooth. Lastly add in the juice of ½ of lemon and reserve the zest for the top.
Ice the cake using a small spatula to spread to the edges. Garnish with whatever you like! I used some shredded coconut, left over pecans, slivered almonds & lemon zest. You could use some edible flowers, caramelised pecans, spun sugar or just leave it plain.
Ingredients
1 and 3/4 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup caster sugar
1/4 cup brown sugar
3/4 cup pecans, roughly chopped (reserve a few to sprinkle on top of icing)
1 cup mashed banana (2–3 overripe bananas)
1 cup tinned crushed pineapple in juice
1/2 cup Extra Virgin Avocado oil
2 large eggs
1 tsp vanilla extract
Cream cheese icing
60g / 2oz (1/4 cup) butter, softened
250g / 8.8oz full fat cream cheese, softened, roughly chopped
1 tsp vanilla extract
2 ½ cups icing sugar
Juice of ½ lemon and its zest
Directions
1. Preheat oven to 180°C / 355°F. Grease and line a medium size cake tin with baking paper.
2. In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar, brown sugar and pecans.
3. Make a well in the centre of dry ingredients; add mashed bananas, crushed pineapple, Avocado oil, eggs and vanilla.
4. Gently fold ingredients together with a spatula until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.
5. Once cooked turn out onto a cooling rack and let cool completely before icing.
6. To make the cream cheese frosting:
Add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Then add the icing sugar 1 cup at a time and continue to beat until smooth. Lastly add in the juice of ½ of lemon and reserve the zest for the top.
Ice the cake using a small spatula to spread to the edges. Garnish with whatever you like! I used some shredded coconut, left over pecans, slivered almonds & lemon zest. You could use some edible flowers, caramelised pecans, spun sugar or just leave it plain.
