Hummingbird Cake

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Blend your way to sweetness with this Hummingbird Cake recipe, effortlessly mixed to perfection using the #BlendJet. As the flavors of pineapple and banana harmonize in each slice, it's a culinary symphony in every bite. This cake isn't just a treat; it's a portable paradise, thanks to the magic of BlendJet.

1 serving

(109 oz)

Hummingbird Cake

share on

Blend your way to sweetness with this Hummingbird Cake recipe, effortlessly mixed to perfection using the #BlendJet. As the flavors of pineapple and banana harmonize in each slice, it's a culinary symphony in every bite. This cake isn't just a treat; it's a portable paradise, thanks to the magic of BlendJet.

1 serving

(109 oz)

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INGREDIENTS

  • self-raising flour

    2 1/2 cups

  • baking soda

    1 tsp

  • salt

    1/4 tsp

  • oil

    3/4 cup

  • vanilla extract

    2 tsp

  • caster sugar

    1 1/2 cups

  • eggs

    3

  • large ripe bananas

    3

  • canned pineapple

    1 small can

  • desiccated coconut

    1 cup

  • almonds

    1 cup

  • soft cream cheese

    100 grams (2/3 cup)

  • unsalted butter, softened

    25 grams (1 3/4 Tbsp)

  • icing sugar

    5 cups

  • Coconut cream

    1/4 cup

  • lime

    Zest of

  • toasted shaved coconut

    1/4 cup

  • passion fruit curd or lemon curd

    1 cup

    • 1 serving 109 oz

    Ingredients copied to clipboard

    Instructions

    1. Line the sides and base of a 26cm, baking tin with a removable base with baking paper and pre-heat the oven to 170˚C (335˚F).
    2. Sift flour, baking soda, and salt into a large bowl, making a large well in the centre.
    3. In your BlendJet, whiz oil, vanilla, caster sugar, eggs, bananas, pineapple, coconut and almonds until well blended.
    4. Pour into dry ingredients and fold together. Pour into prepared tin and bake for 50-60 mins or until a skewer inserted into the centre comes out clean.
    5. Leave to cool in the tin then remove and halve.
    6. Whiz all frosting ingredients together until smooth – if you want the frosting softer, add pineapple juice a Tbsp at a time until your desired consistency is achieved.
    7. Spread curd onto base layer of the cake. Spoon on ⅓ of the icing and spread out.
    8. Top with remaining cake half and cover with remaining icing.
    9. Sprinkle with coconut shavings and edible flowers to serve.
    recipe image

    Nutrition

    9308

    calories

    382g

    fat

    1436

    carbs

    96g

    proteins

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