Hummingbird Cake

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“For special occasions, to treat your loved ones, or purely for those moments when you just need a good slice of cake,
this hummingbird beauty is guaranteed to hit the spot…..Serve in a bluebell wood on a fallen tree, as you do.”
Jamie Oliver, ‘Comfort Food : Scrumptious Happy Classics’

I have taken the recipe from Jamie’s Comfort Food book and made some omissions to make it less fiddly for myself. It still tastes as good. I usually decorate the cake with the same flowers as the ones I have on show on the serving table. Or I pick up the party’s colour theme.

Hummingbird Cake

Serves 10
340g (12oz) self-raising flour * 1 tsp ground cinnamon * 340g (12oz) golden caster sugar * 4 medium ripe bananas, mashed * 425g (15oz) tin of pineapple chunks, drained and finely chopped * 2 large eggs, lightly beaten * 250ml (8 floz) olive oil, plus extra for greasing * 1 tsp vanilla extract * 30g (1oz) pecans, finely chopped * 395g (14oz) icing sugar * 170g (6oz) unsalted butter, at room temperature * 200g (7oz) cream cheese e.g. Philadelphia * 2 limes, zest, 1 tsp of the juice * 30g (1oz) pecans, roughly chopped

Pre-heat the oven to 180°C/350°F/Gas 4. Grease and line two 23cm/9 inch spring-form cake tins. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a pinch of salt. In a separate bowl mix together the bananas, pineapple, eggs, oil and vanilla extract, then fold into the dry ingredients.

Gently fold in the chopped pecans and divide the mixture between the two tins. Bake for 35 minutes until springy to touch. Run a knife around the edge of the tins and leave to cool for 10 minutes, covered with a clean tea towel.

Make the icing by sifting the icing sugar into a mixing bowl, add the butter and beat until pale and creamy. Add the cream cheese, half of the lime rind and 1 tsp lime juice, mixing until smooth. Chill in the fridge for 30 minutes. Assemble the cake, placing one sponge on a cake stand, spread with half the icing. Top with the other sponge and spread over the remaining icing. Sprinkle on the remaining lime zest and roughly chopped pecans.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section CENTREPIECE DESSERTS, a selection of desserts which can be made in advance and look fabulous as a centrepiece to your dinner or buffet table.

£15

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