Hummingbird Cake Recipe
What is a Hummingbird Cake? Well, it mostly comprises creamy, milky ingredients that taste sweet with a crunchy texture that’s sure to surprise. It even has hints of fruity flavours, with ingredients like bananas, pineapples, and coconut flakes.
We’ve even got a Hummingbird Cake video making tutorial that makes it easy for you to follow our recipe below!
Here is the recipe for Hummingbird Cake and ingredients that you’ll need:
Bakers’ Choice Superfine Plain Flour - 225g
Mitr Phol Pure Caster Sugar - 225g
Pastry Mart's Baking Soda - ½ teaspoon
Pastry Mart's Diced Walnuts - 125g
Philadelphia Cream Cheese - 500g
Lurpak Unsalted Butter - 100g
Pastry Mart Icing Sugar - 400g
Arla Full Cream Milk - 30ml
Green House Vanilla Essence - 1/2 teaspoon
Pastry Mart Coconut Flakes - 100g
Eggs - 3 Medium/Large
Olive Oil - 190ml
Cinnamon Powder - 1/2 teaspoon
Over-riped Bananas (mashed) - 500g
Undrained and crushed Pineapple in Heavy Syrup - 150g
How to make Hummingbird Cake
We'll start by making the base of the HummingBird Cake:
Grease the bottom of the pan.
Sift 225g of plain flour, 225g of caster sugar, ½ teaspoon of cinnamon powder, and ½ teaspoon of baking soda into a bowl.
Lightly beat three eggs.
Pour into the bowl with the sift ingredients the beaten eggs, 190ml of olive oil, 125g of diced walnuts, 500g of mashed bananas, 125g of crushed pineapple in heavy syrup, and 100g coconut flakes (optional).
Stir this mix until it’s combined just right, and pour it into the pan.
Making the Cream Cheese Frosting:
Add in 150g of softened cream cheese, 100g of Lurpak Unsalted Butter, 30ml of Arla Fresh Milk, ½ teaspoon of vanilla essence.
Gradually add 400g of icing sugar, and stop when the sweetness is to your liking.
Assembling the Hummingbird Cake:
Once the cake is cooled, slice the cake in half from the sides, not from the top! You can watch the video for a better idea on how it looks.
Spread the Cream Cheese Frosting on one of the sliced cakes.
Put the other half of the cake on top of the Cream Cheese Frosting.
Top it with diced walnuts.
Slice, and serve!