Hummingbird Cake with Cream Cheese & Lime Frosting

Mon, 20 August 2018

 

Ingredients

 

Cake

• 250ml Olive Oil
• 350g Self Raising Flour
• 1 Tsp Ground Cinnamon
• 1 Orange Zest
• 350g Soft Brown Sugar
• 4 Bananas
• 1 x 425g of Pineapple
• 2 Eggs, Large
• 1 tsp Vanilla Bean Paste
• 50g Pecans, Chopped
• 25g Coconut

 

Icing

• 400g Icing Sugar
• 150g Butter , soft
• 150g Cream Cheese
• 2 limes

 

Method

1. Preheat the oven to 180°C, Grease and line two 23cm round cake tins.
2. Sift the flour and cinnamon into a mixing bowl, and add the sugar and coconut.
3. Peel and mash the bananas.
4. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla.
5. Mix the wet and dry mixtures together until well combined.
6. Finely chop the pecans and gently fold in.
7. Divide evenly between your prepared tins.
8. Bake for 35 to 40 minutes, or until risen, golden and the sponge springs back when touched lightly in the centre.
9. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
10. To make the icing, cream the butter and icing sugar together with a mixer until pale and fluffy, add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, and mix until just smooth – it’s important not to over-mix it. Keep in the fridge until needed.
11. Place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.