HUMMING BIRD CAKE RECIPE

INGREDIENTS

250ml olive oil

350g self-raising flour

1 teaspoon ground cinnamon

350g golden caster sugar

4 medium, ripe bananas

1 tin of pineapple chunks

2 large eggs

1 teaspoon vanilla extract

50g pecans

ICING

400g icing sugar

150g unsalted butter, (room temperature)

200g cream cheese

2 limes

METHOD

1. Preheat oven to 180°C/350°F/gas 4.

2. Grease and line two 23cm round cake tins.

3. Sift the flour into a mixing bowl, add the cinnamon, a large pinch of salt and the sugar.

4. Peel and mash the bananas in a separate bowl. Drain the tin of pineapple chop until fine. Add the pineapple to the mashed banana and add in the oil, eggs and vanilla extract. Mix until combined and then fold into the dry mixture until smooth.

5. Chop the pecans fold in to the mixture. Divide the batter evenly between the tins. Bake for around 40 minutes, until the cake has risen and is golden. The sponge should spring back when touched.

6. Run a knife around the edge of the tins and leave to cool for 10 minutes. Once cooled transfer the cake to a cooling rack until it has cooled completely.

7. Time to make the icing! Add the icing sugar into an electric mixer. Add in the butter and beat together until pale and creamy. Add the cream cheese to this mixture and finely grate in the zest of 1 lime. Add a squeeze of the lime juice and then beat until smooth – it’s important not to over-mix. Keep in the refrigerated until needed.

8. Time for assembly! Add one sponge to a cake stand and spread with half the icing mixture. Place the other sponge on top and spread over the rest of the icing. Grate the zest of the remaining lime over the top and decorate with pecans.

OUR NOTES

This recipe is originally from Jamie Oliver and is one of our favourite cake recipes. It is also a cake that is a most loved option for our deli customers. We recommend this with a big scoop of ice cream on the side!