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
Preheat the oven to 180°C, Grease and line two 23cm round cake tins.
Sift the flour and cinnamon into a mixing bowl, and add the sugar and coconut.
Peel and mash the bananas.
Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla.
Mix the wet and dry mixtures together until well combined.
Finely chop the pecans and gently fold in.
Divide evenly between your prepared tins.
Bake for 35 to 40 minutes, or until risen, golden and the sponge springs back when touched lightly in the centre.
Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
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.
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.