Hummingbird cake

Tropical fruits and a very good whack of nuts give this cake an actual summer time really feel.


1½ cups plain flour

½ tsp bicarbonate of soda

1 tsp cinnamon

1 cup sugar

2 eggs

½ cup canola oil

1 tsp vanilla essence

½ cup tinned crushed pineapple in juice, undrained

2 medium mashed or sliced bananas

½ cup walnuts or pecans, roughly chopped (non-compulsory)


250g cream cheese

125g butter

300g icing sugar

2 passionfruit


Preheat oven to 180C.

Butter and line a spherical, 17-centimetre cake tin or two 16-centimetre, fluted brioche tins.

Sift flour, bicarbonate and cinnamon into a big bowl, add sugar and stir.

Whisk eggs with oil and vanilla, then add to flour combination and gently combine.

Fold by pineapple, bananas and nuts.

Pour into cake tin and bake for about 70 minutes (60 minutes for brioche tins) or till cooked when examined with a skewer.

Take away from oven and funky.

For icing, beat cream cheese, butter and icing sugar till creamy and easy.

Scoop out the pulp of the passionfruit and fold by icing.

Unfold over cake.

See also  Filipino pork skewers