Cheese rollsOctober 31, 2016
Smoothie bowlsNovember 24, 2016
Hummingbird cake is a rich and delicious cake, featuring bananas, pineapples and pecans, with a dash of cinnamon. It combines the sweetness of the cake, with a light saltiness of the frosting.
ummingbird cake is one of the "must- have" cakes on the blogs. I love the combination of the salty cream cheese frosting, and rich and sweet tropical cake.
The frosting is stable enough to create some fancy decorations. You can find a YT video below, which shows how to make those petals. Try it, it's easy!
Because of the oil, the cake stays fresh and moist for days!
I would love to see your creations, use #missmullberry on Instagram if you try this recipe :)
Hummingbird cake recipe
All ingredients should be at room temperature. Sift the flour and baking powder, set aside.
Whisk the oil and caster sugar in a large bowl, then whisk in the egg yolks and milk. Blend the pineapple and bananas in a food processor to a puree. Fold this into the sugar and oil mixture. Add sifted dry ingredients and mix with spatula. Add cinnamon, pecans and mix.
In a separate bowl whisk egg whites until stiff, then fold them into a cake mixture and mix carefully.
Butter two 20cm cake pan. Pour the cake mixture in.
Bake at 170ºC for about 30 - 40 min or until the skewer inserted into the center of the cake comes out clean. Take out from the oven and cool.
Place the butter and sugar into a mixer bowl and beat until light and fluffy. Add cream cheese, a little at the time and beat. Add vanilla extract and mix.
Put one of the cake on a cake stand. Spread about the 1/4 of the frosting over the top, sandwich with the other cake and use the remaining frosting to coat the top and the sides.