34
FOOD
Hummingbird Cake recipe,
by Sophie Carey
Makes an 18-inch sandwich cake, or 12 large muffins
Prep time: 1 hour
Bake time: 40-55 minutes.
Ingredients
• 460g All-purpose
regenerative white
• 2 tbsp baking powder
• ½ tsp salt
• 330ml vegetable oil
• 460g golden caster sugar
• 3 eggs
• 4 ripe bananas
• 1 tin of pineapple chunks, drained
weight 260g
• 70g pecans, roughly chopped
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla paste
• 1 x quantity cream cheese
frosting (optional)
Method
1. Pre-heat the oven to 180°C and prepare your chosen tin - either grease
two deep 8-inch tins and line with baking paper, or your muffin tin with
large cases
2. Finely chop the pineapple until 'crushed' and mash the bananas with a fork
3. Sift together the flour, baking powder, spices, and salt
4. Combine the banana and pineapple with the oil, eggs, and vanilla paste
before adding to the dry ingredients
5. Mix on a slow speed for 3 minutes until combined, add your pecans and
mix again for 2 minutes
6. Divide your mixture evenly between your two cake tins and bake for 40
minutes, or until the sponges are well risen and golden brown, and an
inserted skewer comes out clean
7. Remove your sponges from their tins and leave to cool on a wire rack
before filling and decorating as you wish.
Recipe courtesy of trewithendairy.co.uk and cotswoldflour.com
Photo: Nick Hook Photographer