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
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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)
share on
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
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).
Sift flour, baking soda, and salt into a large bowl, making a large well in the centre.
In your BlendJet, whiz oil, vanilla, caster sugar, eggs, bananas, pineapple, coconut and almonds until well blended.
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.
Leave to cool in the tin then remove and halve.
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.
Spread curd onto base layer of the cake. Spoon on ⅓ of the icing and spread out.
Top with remaining cake half and cover with remaining icing.
Sprinkle with coconut shavings and edible flowers to serve.
Nutrition
9308
calories
382g
fat
1436
carbs
96g
proteins
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