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Delaney Mes' Hummingbird Cake


Delaney Mes' Hummingbird Cake

For info about the Big Fair Bake head  HERE.

For info about Delaney check out  her blog.

3 eggs
1 cup vegetable oil (I use coconut oil, gently melted)
1 cup (160g) lightly packed brown sugar
1 1/2 cups self raising flour, sifted
1 tsp bicarbonate of soda
1 tsp Fair Trade cinnamon
1/2 tsp ground ginger
¾cup grated carrot
¾cup mashed ripe All Good bananas
3/4 cup chopped toasted walnuts
440g can of crushed pineapple, drained well

Preheat oven to 180C.
Grease and line the base of a spring-form pan (approx 24cm).
Using electric beaters, beat eggs, oil and sugar in a bowl until light and fluffy.
Using a metal spoon, fold in flour, baking soda, cinnamon and ginger. 
Add carrot, banana, walnuts and pineapple. Gently combine.
Spread mixture into prepared pan and bake for one hour, or a little more if necessary until a skewer comes out clean.
Cool cake in pan, and ice with cream cheese icing.

Cream cheese icing
250g cream cheese
50g unsalted butter, at room temperature
50g sifted icing sugar
Seeds of one vanilla pod, or 1 teaspoon vanilla extract
1 tbsp lemon or lime juice

Place cream cheese, butter and vanilla in a bowl and beat until smooth.
Sift over the icing sugar, and add the lemon or lime juice. Mix until you have a spreadable consistency.
Spread on top of the cooled cake and decorate with toasted coconut threads and chopped nuts.

 

 


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