I have finally perfected the most delicious cake recipe ever! If you love tropical flavours and want to make something that is sinfully easy but is sure to impress, this is the recipe for you. I should say, I got the original recipe from the Super Food Ideas magazine and I tweaked it until I was happy with it. I hope you love it as much as I do.
Hummingbird Cake
Makes 8 Serves
2 cups plain flour
2 tsp baking powder
1/2 tsp salt
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1 cup brown sugar
1/2 cup desiccated coconut
2 eggs, lightly beaten
2 large, ripe bananas, mashed
175 ml canola oil
450g can crushed pineapple in natural juice
Vanilla buttercream icing (see below)
Toasted shredded coconut
Hummingbird Cake
Makes 8 Serves
2 cups plain flour
2 tsp baking powder
1/2 tsp salt
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1 cup brown sugar
1/2 cup desiccated coconut
2 eggs, lightly beaten
2 large, ripe bananas, mashed
175 ml canola oil
450g can crushed pineapple in natural juice
Vanilla buttercream icing (see below)
Toasted shredded coconut
Vanilla Buttercream Icing
1 Tbsp margarine (or butter)
1 1/2 cups pure icing sugar, sifted
1/2 tsp vanilla essence
Milk
Preheat oven to 180°C. Grease and line the base of a 6cm deep, 22cm (base) springform cake pan. Sift flour, baking powder, salt, bicarbonate of soda and cinnamon into a large bowl. Add sugar, aand coconut. Stir to combine. Combine eggs, banana and oil in a large jug. Add egg mixture and pineapple (juice and all) to flour mixture. Gently stir to combine. Spoon batter into pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 5 minutes. Release side and transfer to a wire rack to cool completely.
Meanwhile, make buttercream icing. Mix together margarine, sifted icing sugar and vanilla in a small bowl until it resembles coarse breadcrumbs. Add milk, a few drops at a time, mixing well with each addition, until the icing is has a good spreading consistency. Spread icing over the top of the cooled cake. Sprinkle with toasted coconut. Slice and enjoy!
1 Tbsp margarine (or butter)
1 1/2 cups pure icing sugar, sifted
1/2 tsp vanilla essence
Milk
Preheat oven to 180°C. Grease and line the base of a 6cm deep, 22cm (base) springform cake pan. Sift flour, baking powder, salt, bicarbonate of soda and cinnamon into a large bowl. Add sugar, aand coconut. Stir to combine. Combine eggs, banana and oil in a large jug. Add egg mixture and pineapple (juice and all) to flour mixture. Gently stir to combine. Spoon batter into pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 5 minutes. Release side and transfer to a wire rack to cool completely.
Meanwhile, make buttercream icing. Mix together margarine, sifted icing sugar and vanilla in a small bowl until it resembles coarse breadcrumbs. Add milk, a few drops at a time, mixing well with each addition, until the icing is has a good spreading consistency. Spread icing over the top of the cooled cake. Sprinkle with toasted coconut. Slice and enjoy!
1 comment:
whoa YUM that looks pretty darn good Aeron :)
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