Hummingbird Cake
Spring has certainly sprung and I think we can all agree that it deserves a celebratory cake!
The Hummingbird Cake is a wonderfully sunny cake from Jamaica and it's full of all things tropical and delicious - namely pineapple, banana and vanilla - as well as being covered in lime-infused cream-cheese frosting and topped with a crunchy pecan brittle. I actually served this for Mother's Day yesterday but it's ideal for any special occasion or even just to have in the house for your afternoon cup of tea.
Hummingbird Cake
250ml olive oil , plus extra for greasing
350g self-raising flour
1 level teaspoon ground cloves
350 g golden caster sugar
4 medium very ripe bananas
1 x 425g tin of pineapple chunks
2 large free-range eggs
1 teaspoon vanilla extract
50g pecans
For the icing:
400g icing sugar
150g unsalted butter (at room temperature)
200g cream cheese
2 limes
For the pecan brittle topping:
100g caster sugar
50g pecans
Preheat the oven to 180°C/350°F/gas 4. Grease and line two 23cm round cake tins.
Sift the flour and cloves into a mixing bowl, then add the sugar and a large pinch of sea salt. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
To make the brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below). Once cool, smash up to a dust.
To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime. Scatter over the brittle dust and serve.
The Hummingbird Cake is a wonderfully sunny cake from Jamaica and it's full of all things tropical and delicious - namely pineapple, banana and vanilla - as well as being covered in lime-infused cream-cheese frosting and topped with a crunchy pecan brittle. I actually served this for Mother's Day yesterday but it's ideal for any special occasion or even just to have in the house for your afternoon cup of tea.
Hummingbird Cake
250ml olive oil , plus extra for greasing
350g self-raising flour
1 level teaspoon ground cloves
350 g golden caster sugar
4 medium very ripe bananas
1 x 425g tin of pineapple chunks
2 large free-range eggs
1 teaspoon vanilla extract
50g pecans
For the icing:
400g icing sugar
150g unsalted butter (at room temperature)
200g cream cheese
2 limes
For the pecan brittle topping:
100g caster sugar
50g pecans
Preheat the oven to 180°C/350°F/gas 4. Grease and line two 23cm round cake tins.
Sift the flour and cloves into a mixing bowl, then add the sugar and a large pinch of sea salt. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
To make the brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below). Once cool, smash up to a dust.
To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime. Scatter over the brittle dust and serve.
Comments
Post a Comment