Layered with cream cheese frosting, this hummingbird cake is full of tropical flavours. Serve it with passionfruit pulp and lime zest for a tangy finish.
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Method
Step 1
Position rack in centre of oven and preheat to 180°C (160°C
Step 2
fan-forced). Lightly grease a 24cm (base measurement) springform pan and line the base with baking paper. In a medium bowl, combine flour, bicarbonate of soda, salt and cinnamon. Stir in pecans. In a large bowl, whisk combined sugar, eggs, oil and vanilla until smooth. Stir in banana and chopped pineapple. Gently stir in flour mixture until just combined.
Step 3
Pour batter into the prepared pan. Bake for 1 hour or until golden and a skewer inserted in the centre comes out with a few moist crumbs attached. Set aside for 15 mins to cool. Run a small knife around the side of the cake and transfer to a wire rack to cool completely.
Step 4
To make the frosting, in a large bowl, use an electric mixer to beat the cream cheese, butter, icing sugar, lime rind and 2 tbs lime juice on medium-high speed for 6 mins or until smooth and fluffy.
Step 5
Use a large serrated knife to cut the cake horizontally into 2 even layers. Spoon a little frosting onto a serving plate. Place 1 cake layer, cut-side up, on the frosting. Spread 11/2 cups of frosting over the cake layer. Top with remaining cake layer, cut-side down, and press down firmly. Spread 2 cups of frosting over top and sides of cake. Using a large palette knife, smooth frosting to a thin layer. Place the cake in the fridge for 30 mins to chill. Spread the remaining frosting over the top and sides of the cake. Chill for 30 mins or until the frosting is firm.
Step 6
Arrange the mango, papaya and sliced pineapple over the top of the cake. Sprinkle with toasted coconut to serve.
125g unsalted butter, at room temperature, chopped
2 1/4 cups (360g) icing sugar, sifted
2 limes, rind finely grated, juiced
Description
Layered with cream cheese frosting, this hummingbird cake is full of tropical flavours. Serve it with passionfruit pulp and lime zest for a tangy finish.
Method
Step 1
Position rack in centre of oven and preheat to 180°C (160°C
Step 2
fan-forced). Lightly grease a 24cm (base measurement) springform pan and line the base with baking paper. In a medium bowl, combine flour, bicarbonate of soda, salt and cinnamon. Stir in pecans. In a large bowl, whisk combined sugar, eggs, oil and vanilla until smooth. Stir in banana and chopped pineapple. Gently stir in flour mixture until just combined.
Step 3
Pour batter into the prepared pan. Bake for 1 hour or until golden and a skewer inserted in the centre comes out with a few moist crumbs attached. Set aside for 15 mins to cool. Run a small knife around the side of the cake and transfer to a wire rack to cool completely.
Step 4
To make the frosting, in a large bowl, use an electric mixer to beat the cream cheese, butter, icing sugar, lime rind and 2 tbs lime juice on medium-high speed for 6 mins or until smooth and fluffy.
Step 5
Use a large serrated knife to cut the cake horizontally into 2 even layers. Spoon a little frosting onto a serving plate. Place 1 cake layer, cut-side up, on the frosting. Spread 11/2 cups of frosting over the cake layer. Top with remaining cake layer, cut-side down, and press down firmly. Spread 2 cups of frosting over top and sides of cake. Using a large palette knife, smooth frosting to a thin layer. Place the cake in the fridge for 30 mins to chill. Spread the remaining frosting over the top and sides of the cake. Chill for 30 mins or until the frosting is firm.
Step 6
Arrange the mango, papaya and sliced pineapple over the top of the cake. Sprinkle with toasted coconut to serve.
