Mai's Hummingbird Cake
Ingredients:
250mL olive oil
350g self-raising flour
1 tsp ground cinnamon
350g golden caster sugar
4 medium very ripe bananas
1 x 425g tin of pineapple chunks
2 large eggs
1 tsp vanilla extract
50g pecans
Icing:
400g icing sugar
150g unsalted butter, room temperature
200g cream cheese
2 limes
Brittle:
100g caster sugar
50g pecans, roughly chopped
Method:
1. Preheat the oven to 180°C. Grease and line round large bottomless cake tin.
2. Sift the flour and cinnamon into a mixing bowl, then add sugar and a large pinch of sea salt.
3. Mash bananas with a fork in another bowl.
4. Drain and finely chop the pineapple and add to the bananas with oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
5. Finely chop the pecans and fold in, then pour into prepared tin.
6. Bake for approximately 1hr 15min or until skewer comes out clean.
Icing:
1. Sift icing sugar and add finely chop softened butter. Beat until pale and creamy and sugar has dissolved.
2. Add the cream cheese, finely grated zest of 1 lime and juice of 1 lime, then beat until smooth - it's really important not to over-mix it. Keep in fridge until needed.
Brittle:
1. Place caster sugar and dash of water into crepe pan on a medium heat.
2. Shake flat and don't stir it, just swirl the pan occasionally until dissolved and lightly golden.
3. Add the pecans and a pinch of salt and spoon around to coat, and when nicely golden, pour onto a sheet of oiled baking paper and place in fridge to set. Once cool, smash to pieces.
Lastly, spread icing over cake and top with lime zest of remaining lime, pecan brittle and edible flowers.
250mL olive oil
350g self-raising flour
1 tsp ground cinnamon
350g golden caster sugar
4 medium very ripe bananas
1 x 425g tin of pineapple chunks
2 large eggs
1 tsp vanilla extract
50g pecans
Icing:
400g icing sugar
150g unsalted butter, room temperature
200g cream cheese
2 limes
Brittle:
100g caster sugar
50g pecans, roughly chopped
Method:
1. Preheat the oven to 180°C. Grease and line round large bottomless cake tin.
2. Sift the flour and cinnamon into a mixing bowl, then add sugar and a large pinch of sea salt.
3. Mash bananas with a fork in another bowl.
4. Drain and finely chop the pineapple and add to the bananas with oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
5. Finely chop the pecans and fold in, then pour into prepared tin.
6. Bake for approximately 1hr 15min or until skewer comes out clean.
Icing:
1. Sift icing sugar and add finely chop softened butter. Beat until pale and creamy and sugar has dissolved.
2. Add the cream cheese, finely grated zest of 1 lime and juice of 1 lime, then beat until smooth - it's really important not to over-mix it. Keep in fridge until needed.
Brittle:
1. Place caster sugar and dash of water into crepe pan on a medium heat.
2. Shake flat and don't stir it, just swirl the pan occasionally until dissolved and lightly golden.
3. Add the pecans and a pinch of salt and spoon around to coat, and when nicely golden, pour onto a sheet of oiled baking paper and place in fridge to set. Once cool, smash to pieces.
Lastly, spread icing over cake and top with lime zest of remaining lime, pecan brittle and edible flowers.
**Recipe from Jamie's Comfort Food pg 358**
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