Hummingbird Cake

Name: Hummingbird Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 300 g fine granulated sugar; 3 eggs; 300 ml sunflower oil; 270 g banana (peeled and mashed); 1 tsp ground cinnamon (extra reserved for garnish to taste); 300 g cake flour; 1 tsp baking soda; ½ tsp salt; ¼ tsp vanilla extract; 100 g canned pineapple (diced); 100 g pecans (or walnuts) (chopped, plus extra whole and crushed for garnish); 2 portions cream cheese frosting (recipe on page 11); 3 20 cm cake pans (lined with parchment paper on the base)

A moist banana and pineapple cake, layered with cream cheese frosting and finished with pecans.

45 min

Easy

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Ingredients

fine granulated sugar 300 g

eggs 3

sunflower oil 300 ml

banana (peeled and mashed) 270 g

ground cinnamon (extra reserved for garnish to taste) 1 tsp

cake flour 300 g

baking soda 1 tsp

salt ½ tsp

vanilla extract ¼ tsp

canned pineapple (diced) 100 g

pecans (or walnuts) (chopped, plus extra whole and crushed for garnish) 100 g

cream cheese frosting (recipe on page 11) 2 portions

20 cm cake pans (lined with parchment paper on the base) 3

Instructions

Preheat oven

Preheat oven to 170°C (325°F, gas mark 3).

Mix wet ingredients

Add sugar, eggs, oil, mashed banana, and ground cinnamon to a stand mixer fitted with a paddle attachment (or use a hand-held electric mixer), and mix until all ingredients are fully combined (it is okay if the mixture looks slightly separated).

Add dry ingredients

Gradually add cake flour, baking soda, salt, and vanilla extract, and continue mixing until all ingredients are evenly incorporated.

Add mix-ins

Stir in diced pineapple and chopped pecans by hand until evenly distributed.

Bake

Pour batter into the prepared cake pans, and smooth the surface with a spatula. Place in the preheated oven and bake for 20–25 minutes, or until golden brown and the cake springs back when touched. Remove from pans, let cool slightly, then transfer to a wire rack to cool completely.

Assemble and decorate

Once the cakes are completely cooled, place one cake on a cake stand, and spread approximately one quarter of the cream cheese frosting over the top with a spatula. Place the second cake on top, and spread another quarter of the frosting. Place the final cake on top, and spread the remaining frosting over the top and sides. Decorate with pecans and a pinch of ground cinnamon.