Hummingbird cake

Serves 20
Prep 15
Cook 50
A delightful way to treat yourself with a hot drink for morning or afternoon tea.

Description

A delightful way to treat yourself with a hot drink for morning or afternoon tea.
  • 440g can crushed pineapple in natural juice
  • 1 cup plain white flour
  • ½ cup wholemeal self-raising flour
  • ½ tsp bicarb soda
  • ½ tsp cinnamon
  • ¾ cup brown sugar
  • ½ cup desiccated coconut
  • 2 large ripe bananas, mashed
  • 3 passionfruit pulp
  • 2 eggs, lightly beaten
  • ¾ cup vegetable oil

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Drain pineapple and reserve ¼ cup juice. Sift flours, bicarb soda, cinnamon and sugar into a large bowl. Stir in coconut.
  2. Combine bananas, passionfruit pulp, eggs, oil, pineapple and reserved juice and stir into dry ingredients.
  3. Place mixture into a greased and lined 23cm square tin. Bake in a moderate oven, 180°C for 50 minutes. Cool. Dust with icing sugar.

Tips

  • Most traditional hummingbird cakes are served with a cream cheese icing. This recipe simply uses icing sugar for dusting, which cuts down the fat content.
  • This cake is suitable for freezing, but be sure to wrap tightly or store in an airtight container while in the freezer.

Tips

  • Most traditional hummingbird cakes are served with a cream cheese icing. This recipe simply uses icing sugar for dusting, which cuts down the fat content.
  • This cake is suitable for freezing, but be sure to wrap tightly or store in an airtight container while in the freezer.