HUMMINGBIRD CAKE ICING RECIPES

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HUMMINGBIRD CAKE | COMFORT FOOD | JAMIE OLIVER



Hummingbird Cake | Comfort Food | Jamie Oliver image

Quite simply, this beautiful cake is bloody delicious – bake it, and get it in your gob. Light fluffy sponge with banana and pineapple galore, a crunchy dusting of pecan brittle, and a little reminder that zesty cream cheese icings rock – it’s near perfection. For special occasions, to treat your loved ones, or purely for those moments when you just need a good slice of cake, this hummingbird beauty is guaranteed to hit the spot.

Total Time 1 hours

Yield 14

Number Of Ingredients 15

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
50 g pecans
400 g icing sugar
150 g unsalted butter (at room temperature)
200 g cream cheese
2 limes
100 g caster sugar
50 g pecans

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Grease and line two 23cm round cake tins.
    3. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
    4. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
    5. Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre.
    6. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
    7. Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
    8. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
    9. To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
    10. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below).
    11. Once cool, smash up to a dust (you’ll need about half to top the cake – save the rest for sprinkling over ice cream.
    12. To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.
    13. Scatter over the brittle dust and decorate with a few edible flowers, such as violas, borage or herb flowers, if you feel that way inclined.
    14. With a cup of tea on the side, this will make everyone who eats it extremely happy. Serve in a bluebell wood on a fallen tree, as you do.

Nutrition Facts : Calories 684 calories, FatContent 36.4 g fat, SaturatedFatContent 11 g saturated fat, ProteinContent 5.1 g protein, CarbohydrateContent 89.7 g carbohydrate, SugarContent 69 g sugar, SodiumContent 0.5 g salt, FiberContent 1.5 g fibre

HUMMINGBIRD CAKE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD



Hummingbird cake recipe | Australian Women's Weekly Food image

Packed full of pineapple, banana and coconut, this moist tropical cake topped with cream cheese icing, will be a hit with the whole family.

Categories     Dessert

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield Serves 12

Number Of Ingredients 16

250 gram cream cheese, at room temperature
100 gram butter, chopped, at room temperature
1 1/2 cup icing sugar, sifted
1 tablespoon pineapple juice
1 teaspoon lemon zest, finely grated
1 3/4 cup self-raising flour
1 cup caster sugar
1/2 cup desiccated coconut
1/2 cup walnuts, finely chopped
1 teaspoon bicarbonate of soda
440 gram can crushed pineapple, drained
2 large over-ripe bananas, mashed
2 eggs, lightly whisked
3/4 cup vegetable or sunflower oil
1/2 quantity cream cheese icing
banana chips and flaked coconut, to decorate

Steps:

  • Using an electric mixer, beat cream cheese and butter in a small bowl until light and creamy.
  • Add half the sugar, juice and zest; beat until combined. Add remaining sugar; beat until light and fluffy.
  • Preheat oven to 180°C/160°C fan forced. Grease and line the base and sides of a 21x10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
  • Combine flour, sugar, coconut, walnuts and bicarbonate of soda in a large bowl. Make a well at centre.
  • Combine pineapple, banana, egg and oil in a jug. Add pineapple mixture to flour mixture; stir to combine.
  • Spoon into prepared pan; level surface. Bake for 1 hour or until skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Transfer cake to serving plate.
  • Make Cream Cheese icing as recipe directs. Spread icing over top of cooled cake. Decorate with banana chips and flaked coconut. Cut into slices. Serve.

Nutrition Facts : ServingSize Serves 12

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