Hummingbird Cake
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ingredients
3 cups Kialla Pure Foods Unbleached Plain Flour
2 cups of sugar
1 teaspoon of ground cinnamon
1 teaspoon of salt
1 teaspoon of bicarbonate of soda
(Mix the above 3 ingredients)
4 organic eggs
1 ½ cups oil (Organic Olive oil)
2 ripe bananas, mashed
1 x 400g tin crushed pineapple
Icing
125g soft unsalted butter
1 packet philly cheese
500g sifted icing sugar
Vanilla
Lemon juice
method
Mix dry ingredients, add eggs and oil, then fruit and stir with wooden spoon to combine. Pour into lined large spring form tin and bake in pre heated moderate oven for 1 ½ hours, or until skewer comes out clean. Cool for 20 minutes in tin and then remove and rest on wire rack. Can also be make into muffin sized little cakes – bake for 15 minutes in a moderate oven.
Icing
Mix all ingredients until well combined. Split cake in half, separate 2 tablespoons of icing sugar and add some chopped mango or apricots and use this as the filling. Put cake together and use remainder of icing to cover cake completely. Decorate with mango slices or toasted shredded coconut. Leave to set in fridge.
Recipe compliments of Jen Perrignon, Caterer.