Hummingbird cake

I love that all the sweetness in this moist and tender cake comes from the fruit, so you don’t even need a replacement for sugar. I keep a stock of overripe bananas in my freezer for baking – when they’ve gone past the point of no return for eating, peel and place in a sealed container and pop them into the freezer. They’ll keep for 4–6 weeks.
Serves 16

Ingredients

265 g (9½ oz/2¾ cups) plain (all-purpose) flour

1 tablespoon baking powder

2 teaspoons ground cinnamon

440 g (15½ oz) tin crushed pineapple in natural juice

2 large overripe bananas, mashed

100 g (3½ oz/¹?³ cup) Apple purée (recipe in Incredible Bakes page 162)

60 ml (2 fl oz/¼ cup) fresh passionfruit pulp (about 3 plump passionfruit)

2 eggs

150 g (5½ oz) butter, melted

20 g (¾ oz/¹?³ cup) flaked coconut, for sprinkling

Method

Preheat the oven to 160°C/320°F (fan-forced). Grease a 20 cm x 30 cm (8 in x 12 in) shallow cake tin and line the base with non-stick baking paper.

Sift the flour, baking powder and cinnamon into a large bowl. Set aside.

Drain the pineapple – you can save the juice for another purpose. Combine the pineapple, banana, apple, passionfruit pulp and eggs in a large bowl. Stir in the butter and the flour mixture until just combined.

Spread the mixture into the prepared tin and sprinkle over the coconut. Bake for 30–35 minutes or until a skewer inserted into the centre comes out clean.

Remove from the oven and leave to cool for 10 minutes before gently turning out onto a wire rack to cool completely, coconut-side up.

This cake will keep for 2–3 days in an airtight container.

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Caroline Griffiths is an accredited cook and nutritionist, food writer, and food stylist based in Melbourne, Australia. She is a passionate food expert with over twenty-five years of food industry experience, including working for the Australian Women’s Weekly. She has contributed to many cookbooks, food magazines, and websites. Caroline loves to create recipes that are flavourful, wholesome, creative, and achievable. She recently published a baking recipe book with difference – Incredible Bakes. Carrot Cake Biscuits recipe is another one she is sharing with us.

Extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99     Photography 2016 © Chris Middleton

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