It was a friend’s birthday, so I thought that I would make one of their favourite dishes ‘American pork ribs’ and then to go with that theme a Hummingbird cake (for some reason I think it orginates from America – but let me know if I am wrong).
I actually made two bar loafs rather than a big square cake, because I thought that we could eat an entire one that night – and then I thought that I would have another one to keep and have for morning tea.
This cake is delicious – and pretty healthy when you think about all the fruit it contains! Oh and if you’re thinking you’ll skip the icing – don’t! It is delicious … I’m kinda the queen of icing, just ask my friend Vanessa.
HUMMINGBIRD CAKE
450 grams of crushed pineapple
1 cup of plain flour
½ cup of self-raising flour
½ teaspoon of bicarbonate soda
½ teaspoon of ground cinnamon
½ teaspoon of ground ginger
1 cup of brown sugar
½ cup of desiccated coconut
1 cup mashed banana
2 eggs, lightly beaten
½ cup vegetable oil
120 grams cream cheese
1 cup icing sugar
1 tablespoon orange zest
1 teaspoon orange juice
Preheat the oven to 160 degrees Celsius. Grease a deep 23cm-square cake pan and line the base with baking paper.
Drain the pineapple and place in a large mixing bowl. Sift in flours, soda, spices and sugar. Using a wooden spoon, stir in coconut, banana, eggs and oil. Pour the mixture into the cake pan.
Bake the cake for 40 minutes. Allow the cake to cool in the pan for 5 minutes, before transferring onto a wire rack to cool.
Meanwhile, make the cream cheese icing by beating together the cream cheese, icing sugar, orange zest and orange juice using an electric mixer.
Apply the cream cheese icing to a cold cake.
source : http://instagram.com, http://goodfoodweek.blogspot.com, http://lintas.me
0 Response to "Hummingbird Cake"
Post a Comment