Name: Mum’s hummingbird cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12
Ingredients: 1 cup self-raising flour; 1 teaspoon ground cinnamon; 1/4 teaspoon bicarbonate of soda; 3/4 cup desiccated coconut; 3/4 cup chopped pecans; 2/3 cup dark brown sugar; 1/2 cup vegetable oil; 2 eggs, lightly beaten; 440 gram can pineapple, drained, crushed; 3/4 cup mashed banana; Icing; 1 1/2 cup icing sugar mixture; 20 gram butter, melted; 1 tablespoon lemon juice; 1 tablespoon hot water; edible fresh pineapple flowers; flowers, to serve (see tips)

Mum’s hummingbird cake

Skip to Recipe

Serves 12

Prep

30M

Cook

50M

Total

1H 20M

Ingredients

1 cup self-raising flour

1 teaspoon ground cinnamon

1/4 teaspoon bicarbonate of soda

3/4 cup desiccated coconut

3/4 cup chopped pecans

2/3 cup dark brown sugar

1/2 cup vegetable oil

2 eggs, lightly beaten

440 gram can pineapple, drained, crushed

3/4 cup mashed banana

Icing

1 1/2 cup icing sugar mixture

20 gram butter, melted

1 tablespoon lemon juice

1 tablespoon hot water

edible fresh pineapple flowers

flowers, to serve (see tips)

Method

1.Preheat oven to moderate, 180°C. Lightly grease an 8-cup bundt cake pan. Dust with flour, shaking out excess.

2.Sift flour, cinnamon and soda together into a large bowl. Mix coconut, pecans and sugar in well.

3.In a medium jug, whisk oil and eggs together. Stir into dry ingredients with pineapple and banana until well combined. Spoon into pan.

4.Bake 45-50 minutes, until cooked when tested with a skewer. Cool in pan 10 minutes before transferring to a wire rack to cool completely.

5.To make icing: Sift icing sugar into a large bowl. Add butter, juice and water, stirring until smooth. Drizzle over top edge of cooled cake, allowing to drip down sides. Just before sewing, arrange pineapple (see tip) and edible flowers over icing and around base of cake.

To make pineapple flowers, slice pineapple very thinly (on a mandolin) and cut into rounds. Place on an oven ruck and sprinkle with 2 teaspoons caster sugar. Bake in a slow oven, 120°C, 1 1/2 hours until dry. Transfer to mini muffin pans or an empty egg carton, scrunching to create flower shapes. Allow to dry. Use as required. Replace flowers with drizzled fresh passionfruit pulp, if preferred.
Note

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