I realise this is a recipe for cake that I’m sharing – but, as I’ve said before, my philosophy about eating is that you can eat whatever you want AS LONG as it’s in moderation, and you make it yourself from raw/fresh ingredients!
An occasional slice of homemade cake is perfectly acceptable (in my opinion) – and besides there’s so much fruit in this recipe I’m sure it could practically count towards your 5 a day.
Anyway…in a previous life I used to work in PR at a cosmetic company in Sydney, where cake (it seemed) was part of the fabric of our working week. We had cake to celebrate anything from team member birthdays to sales successes – our purchases were varied and frequent. My favourite however was always when we ordered the Hummingbird cake from Simmone Logue – it was simply AMAZING!
I can’t tell you how many times I’ve thought about this cake over the years, but because it was so good I had always assumed it was beyond my basic capabilities, so never even thought about making it myself – I actually couldn’t have been more wrong.
A friend recently gave me a recipe that is so super easy that Hummingbird has now become my favourite cake to make (as well as eat!)
- 2 cups self-raising flour (or I use spelt flour and add in 1.5 tsp of baking powder)
- 1 and 1/3 cups brown sugar (I use coconut sugar)
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 440g crushed pineapple (use drained can)
- 2 mashed bananas
- 1/2 cup walnuts (chopped)
- 2 eggs (beaten)
- 1 cup vegetable oil
- 100g cream cheese
- 50g butter
- 1 tsp vanilla extract
- 1 and 1/2 cups icing sugar
- 1/2 cup walnuts (chopped) – optional for decoration only
This is the best bit…simply add all cake ingredients to a bowl and mix together. It’s honestly that simple!
Put mixture into a lined cake tin and bake for 40 ish minutes at 170°C – or until a skewer inserted into the cake comes out clean.
Make the icing by adding all ingredients (except for the walnuts) into a bowl and beat with an electric mixer. When the cake is cool, spread the icing over the top and decorate with the chopped walnuts.
Don’t worry about being too neat – Hummingbird is simply not that kind of cake.
I’ve used the same recipe to make full size cakes and cup cakes – both work out perfectly.