Hummingbird cake

Cake on a plate

A tropical burst of flavour to beat the winter blues and brighten the grey skies above!

Photographs: Natasha Liviero

Text: Natasha Liviero

Hummingbird cake

Makes 1 x sheet cake

Ingredients for the dried pineapple flowers:

1 large pineapple

Ingredients for the candied pecans:

10g butter

40g muscovado sugar

50g maple syrup

1g (1/4 tsp) salt

1g (1/4 tsp) cinnamon

120g pecans

Ingredients for the cake:

280g flour

10g baking powder

6g bicarbonate of soda

2g salt

6g ground cinnamon

4g allspice

4g nutmeg

220g granulated sugar

200g eggs

200g neutral oil

10g vanilla extract

320g ripe bananas, mashed

450g tinned pineapple, drained

100g pecan nuts, roasted and coarsely chopped

Dried edible flowers in a pan

Cake with flowers on top on a cooling rack

Cut cake slices on a cooling wrack

Method for the dried pineapple flowers:

Set the oven to 110C0. Cut away the skin, top and bottom of the pineapple. Cut into thin slices, about 2-3 mm thick and pat dry with a paper towel. Place the pineapple slices onto a baking sheet and dry in the oven for 30 minutes. With a palette knife, gently turn each slice over and return to the oven for a further 20 minutes. Remove from the oven and place each slice into a mini cupcake tin, gently pushing them into the cup to form a flower shape. Return to the oven to dry completely. As oven temperatures vary, keep an eye on the pineapples, if they are turning brown, reduce your oven temperature. Store cooled pineapple flowers in an airtight container.

Method for the candied pecans:

In a small saucepan, melt the butter, sugar, and maple syrup together. Once the sugar has dissolved, add the cinnamon, salt, and pecans and stir well to coat the nuts. Gently cook over low heat for a few minutes, allowing the syrup to reduce, before spreading the nuts onto baking paper to cool. Once cooled, gently rub the nuts with your fingers to remove any excess sugar, then store them in an airtight container.

Method for the cake:

1. Set the oven to 170C0.

2. Line a sheet pan (33cm x 22cm x 5cm) with baking paper.

3. Sift the flour, baking powder, baking soda, salt and spices and set aside.

4. In a stand mixer, beat the eggs and sugar with a paddle attachment on medium-high speed until light and creamy.

5. Add the oil and vanilla and continue beating for a few minutes.

6. Turn the mixer to low speed and add the flour in three batches. Beat until just combined.

7. Fold in the mashed bananas, pineapple and nuts.

8. Pour the batter into the prepared pan and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.

9. Cool the cake in the pan for 15 minutes before carefully inverting it onto a cooling rack. Allow the cake to cool completely before removing the baking paper and moving it onto a plate. It is delicate and must be handled with care to prevent breaking.

10. For the cream cheese frosting, whisk the butter, cream cheese, confectioners sugar, lemon juice and salt until smooth. Add confectioner sugar to thicken the consistency if need be.

11. Spread the cream cheese frosting over the top of the cake and decorate with chopped candied pecans, dried pineapple flowers and fresh flowers of your choice.

Notes:

• The candied pecans and dried pineapple flowers can be made up to three days in advance.

• The cake can be made a day ahead and wrapped in clingfilm.

• In place of a sheet pan, bake in 2 x 22cm round/square tins for 35 minutes.

• Store frosted cake in an airtight container in the fridge for 2-3 days - add pecans and pineapple flowers before serving.

Hummingbird cake slice