Bake Me a Cake | Hummingbird Cake

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It’s Friday, and I think we all deserve some cake today!  I loooooooooooooove to bake, especially cakes and so I thought I’d share one of my favourites with you.  It has never let me down, always bakes to perfection and is love at first bite for everyone that has a slice.
HUMMINGBIRD CAKE
Cake
2 very ripe bananas, peeled and mashed
1 x 227g tin pineapple, drained and coarsely chopped
200ml groundnut oil
250g golden caster sugar
3 medium eggs, separated
3 tablespoons milk
100g chopped pecan nuts
200g plain flour
2 teaspoons baking powder
3/4 teaspoon each ground ginger and cinnamon
Frosting
180g unsalted butter, softened
150g icing sugar, sifted
450g low-fat cream cheese
1 teaspoon vanilla extract
1: Preheat the oven to 190°C and butter a 20cm cake tin 9cm deep with a removable base.
 
2: Combine the banana and pineapple in a large bowl, whisk in oil and sugar, then whisk in the egg yolks and milk, and fold in the nuts.
 
3: Sift the flour and baking powder together and stir this into the mixture, and then the spices.
 
4: Stiffly whisk the egg whites in a bowl and fold them into the mixture in two goes.  
 
5: Pour the mixture into the tin, smoothing the surface, and bake for 60-70 minutes or until the sides are shrinking away from the tin and a skewer inserted into the centre comes out clean.  Run a knife around the edge of the cake and leave it to cool.
 
6: To make the frosting, cream the butter and icing sugar in a food processor, or use electric beaters.  Remove the butter icing to a bowl, and blend with the cream cheese and vanilla extract until smooth.
 
7: Leaving the cake on the tin base, slit into three layers with a bread knife.  This part always makes me nervous as the cake is quite a soft consistency, so slow and steady wins the race here!
 
8: Sandwich the cake together, spreading 2-3 tablespoons of frosting over the two bottom layers with a palette knife.
 
9: Coat the top and sides of the cake with the remaining frosting.
 
10: Decorate any which way you like!
 
11: If refrigerating, make sure the cake is covered. Remove from the fridge 30 minutes before serving.  It keeps well for several days.

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