Hummingbird Cake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 8
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280g/9.9ozs. cake flour
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150g/5ozs caster or superfine sugar
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150g/5ozs. dark brown sugar
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100g/3.5ozs pecans, toasted and finely chopped plus 45g/1.6ozs extra for decorating
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100g/3.5ozs fresh dates, pitted and chopped
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1/2 cup/45g desiccated coconut
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4 teaspoons baking powder
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1/2 teaspoon bicarb of soda
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3 teaspoons ground cinnamon
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2 teaspoons ground nutmeg
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1 teaspoon ground cardamom
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Pinch salt
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1 cup/250ml/8.8flozs oil (grapeseed, rice bran or a non flavoured oil)
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2 ripe bananas (around 200g/7ozs without skin)
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3 eggs, room temperature
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2 teaspoons vanilla bean paste
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400g/14oz tin crushed pineapple, drained well
For Cream Cheese Frosting
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360g/12.7ozs icing or powdered sugar
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200g/7ozs. cream cheese
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100g/3.5ozs butter, softened
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2 teaspoons vanilla bean paste
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Finely grated zest of 1/2 lemon
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Pinch salt
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1/2 cup pineapple curd
Step 1 - First preheat oven to 160C/320F and line 2x 20cm/8inch round pans on the base and sides. In a large bowl whisk the flour, two types of sugar, pecans, dates, coconut, baking powder, bicarb, cinnamon, nutmeg, cardamom and salt together until well combined.
Step 2 - In a food processor blend the oil, bananas, eggs and vanilla and mix this with the drained, crushed pineapple. Make a well in the flour mixture and mix through the banana pineapple mixture making sure to get all the bits of flour at the bottom of the bowl. Scoop into the prepared tins dividing them evenly and rest on the counter for 10 minutes. Then bake for 35-40 minutes or until the centre springs back when pressed. Allow to cool in the tin.
Step 3 - Next make the frosting. Sift the icing sugar and then add to a mixer with the cream cheese, butter, vanilla, lemon zest and salt and beat slowly until the sugar is combined. Then beat on medium speed until smooth in texture. I like to put this in the fridge for 30 minutes to firm up a little if it's really hot on the day.
Thermomix directions: place the icing sugar into a clean bowl and set to 8 seconds, speed #10. Add the cream cheese, butter, vanilla, lemon zest and salt and set to 15 seconds, speed #5. Scrape down the sides and repeat.
Step 4 - Take one layer of cake, you shouldn't have to trim the top much if at all and lay it on a cake board. Spread half of the cream cheese frosting on top and then drizzle with pineapple curd. Place the other half on top and then spread with the remaining cream cheese frosting. Decorate with the remaining chopped pecans.