SPICED HUMMINGBIRD CAKE
This showstopping celebration cake tastes of summer, with pineapple and banana flavours, tangy cream cheese frosting and delicate edible flowers
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h15m
Yield Serves 10-12
Number Of Ingredients 17
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.
- Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.
- Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.
- Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 628 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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