Lizzie's hummingbird cake
June 15, 2020
: 10
: 10 min
: 75 min
: Easy
The hummingbird cake is an Australian favourite. This recipe comes from my partner’s mother Lizzie and has been adapted from a recipe from The Welsh Lady in Brisbane, printed many moons ago. It is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting. We made it recently, as we were craving a taste of home.
Ingredients
- For the cake:
- 3 cups plain flour
- 2 cups golden caster sugar
- 1 teaspoon salt
- 1 teaspoon bicarb soda
- 1 teaspoon cinnamon
- 3 eggs, beaten
- 1 ½ cups rapeseed oil
- 1 ½ teaspoons vanilla paste
- 1 tin crushed pineapple, undrained (250g)
- 4-5 very ripe bananas, mashed
- To decorate:
- 1 quantity lemon cream cheese icing
- 200g blueberries
- 2 handfuls physalis
Directions
- Step 1 Preheat the oven to 180 degrees Celsius fan force and line and grease a 28 cm cake tin.
- Step 2 Sift the flour, sugar, salt, bicarb soda and cinnamon into a large bowl.
- Step 3 Add the beaten eggs and rapeseed oil, and stir until just combined.
- Step 4 Add the vanilla paste, pineapple and mashed banana and gently combine.
- Step 5 Pour the cake batter into the prepared cake tine and bake for 1 and 15 minutes, or until a knife comes out clean. Cool in the pan for a few hours.
- Step 6 Make a batch of lemon cream cheese icing.
- Step 7 Once the cake is completely cool, remove from the tin and transfer to a cake stand. Frost with the lemon cream cheese icing and decorate with blueberries and physalis.
During difficult times, turning to well-worn recipes or a favourite meal can bring so much joy and comfort. Decide what that is for you, and make it this week.
