Do you ever see something at a cafe and then instantly need to go home and make it? This happened to me just last week. After a very fresh walk around Lake Burley Griffen we retreated to Bookplate to warm up with coffee. Inside there was a scrumptious looking Hummingbird cake but I got the ordering jitters and ended up with a cornflake cookie. Seriously?! A cornflake cookie. WTF was I thinking? It was actually a pretty good cookie but it was no Hummingbird cake.
When I got home all I could think about was the bloody Hummingbird cake. I had serious buyers remorse and decided I needed to make my own straight away. Unfortunately I didn’t have all the right ingredients and to be honest could not be bothered to go out again with Archer in tow so I had to get a little creative. I am happy to report though that all the substitutes I used ended up creating a really delicious, moist Hummingbird cake, so good (and easy) that the recipe deserves to be shared!
- 250 grams self raising flour (Sifted)
- 1/2 teaspoon of ground cinnamon (Sifted)
- 1/2 teaspoon of ground ginger (Sifted)
- 270 grams brown sugar
- 440 gram can of pineapple pieces
- 2 ripe bananas (mashed)
- 1/4 cup of walnuts
- 1/4 cup sultanas
- 2 eggs (Lightly beaten)
- 1 cup of canola oil
- 250 grams of cream cheese (room tempreture)
- 2 x cups of icing sugar
- 1/4 cup of crushed walnuts or 1/4 cup of shredded coc
- Mix all cake ingredients together and bake at 170 degrees celsius (fan-forced). Allow to cool before icing.
- For the icing, beat the cream cheese until soft and then slowly add icing sugar until well mixed. Ice cake and top with crushed walnuts.