Hummingbird Cake


Ingredients


For the Cake

300g caster sugar

3 eggs

300ml sunflower oil

270g peeled bananas, mashed

1tsp ground cinnamon

300g plain flour

1 tsp bicarbonate of soda

¼ tsp salt

¼ teaspoon vanilla extract

100g tinned pineapple, chopped into small pieces

100g pecan nuts, shelled (plus extra to decorate)

 

For the cream cheese frosting

600g sifted icing sugar

100g unsalted butter, at room temperature

250g cream cheese, straight from the fridge

                                                                                                                                                                             
 ProCook Hummingbird Cake
 

Preparation Method


Preheat the oven to 170c.

Line three 20cm cake tins with greaseproof paper and set aside.

 

Place the sugar, eggs, oil, bananas and cinnamon into an electric mixer with a paddle attachment and beat until all of the ingredients are well mixed. If you do not have an electric mixer, a handheld electric whisk would be fine.

Slowly add the flour, bicarbonate of soda, salt and vanilla extract and continue to mix until everything is well incorporated.

 

By hand, stir in the chopped pineapple and pecans until spread evenly throughout the mixture.

 

Pour the mixture into the cake tins and smooth the tops with a palette knife or spatula.

Bake in the preheated oven for 20-25 minutes, until the sponges are golden brown and bounce back when gently pressed.

Leave the cakes to cool in the tins for 10 minutes, and then turn out onto a wire cooling rack to cool completely.

 

Next, prepare the cream cheese frosting.

Place the icing sugar and butter into an electric mixer with a paddle attachment then beat on a medium to slow speed until the mixture is well incorporated. If you do not have an electric mixer, a handheld electric whisk would be fine.

Add the cream cheese and beat until well incorporated with the butter mixture.

Turn the speed up to medium to high and continue beating for at least 5 minutes, until the mixture is light and fluffy.

It is important not to overbeat the frosting as it can become runny.

 

Once the cakes are cold, place one sponge onto a cake stand and spread approximately ¼ of the frosting over with a palette knife or spatula.

Place a second sponge on top and spread with another ¼ of the frosting.

Place the last cake on the top ten spread the remaining frosting over the top and sides of the cake until well covered.

 

Finish with the pecan nuts and a dusting of cinnamon.

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