Hummingbird cake

This is tropical paradise on a plate – it’s a wonderful combination of banana, pineapple, cinnamon, walnuts and cream cheese.  Some Hummingbird cakes have coconut but I find coconut can dry out a cake and the banana and pineapple work beautifully together. This makes a large cake that is prefect for a crowd on a summers day.

Keep the cake in the fridge for up to three days but remember to wait for the cake to come to room temperature before serving.

Makes 1 large layer cake | Baking time 25-35 minutes at 180 C

Utensils required: Electric whisk | Measuring cups & spoons & scale| 2x23cm round cake tins

1 cup (220 grams) white granulated sugar
1/2 cup (100 grams) soft light brown sugar
3 large eggs
75 grams unsalted butter – melted and cooled
3/4 cup (187mls) sunflower oil
30 mls reserved pineapple juice*
3 cups (450 grams) plain flour
1 tsp (5 mls) bicarb
1/2 tsp (2.5mls) baking powder
2 tsp (10 mls) ground cinnamon
pinch of salt
2 medium very ripe bananas mashed
1 tin pineapple chunks drained (reserve juice for cake and frosting*) – roughly chop the chunks
100 grams walnut pieces

  1. Grease and line the base of two 23 cm round cake tins
  2. Preheat the oven to 180 C
  3. Beat sugar and eggs together until light in colour, about 2-4 minutes depending on power of electric mixer
  4. Add oil, melted butter and reserved pineapple juice and beat until well combined
  5. Sift flour, bicarb, baking powder, cinnamon and salt together and add to the egg mixture and mix until just combined
  6. Fold in mashed banana, chopped pineapple pieces and nuts
  7. Divide equally better baking tins and bake for 25-35 minutes or until a cake tester comes out clean
  8. Leave to cool for 10 minutes before turning out to cool completely on wire rack
  9. Once completely cool, cut each cake in half horizontally so you will have four layers
  10. Divide the cream frosting into four and sandwich the cakes layers together with the frosting
  11. Top with additional chopped nuts if desired

Cream cheese frosting

460 grams full fat cream cheese
100 grams sifted icing sugar
1/4 (60 mls) reserved pineapple juice*
3/4 cups (187mls) double cream

  1. Beat cream cheese, icing sugar and pineapple juice together until combined
  2. Lightly whip the cream and fold into the cream cheese mixture