Hummingbird Birthday Cake
Well Christmas and New Years may be over but the summer festivities are still going strong! My new years resolution this year is to get fit, which I’m loving but it sure is time consuming. I’ve joined the gym (it’s getting pretty serious) and have tried all the classes. Monday night touch football has also just started back up and last night we had perfect weather (if not a wee bit too hot)! The reason for all this fitness activity is because I’ve got a wedding to attend at the beginning of Feb in Tassie and a wardrobe full of dresses to wear that are all a little too snug after Christmas!
A friend of mine had a birthday BBQ in the lovely Edinburgh Gardens on Saturday. Now just because I’m trying to be good at the moment doesn’t mean that I should impose this on others now should I? It’s a birthday! It’s a cause for celebration. Celebration needs cake, so I made cake! I made a big fat Hummingbird Cake, complete with cream cheese frosting and all. I have to say, it… was… amazing. I actually made this for the first time on Christmas eve (for my family back in Tas) but I didn’t have time to photograph it. This was the perfect opportunity to make it again and do it properly!
Why does Birthday cake taste so much better than any other cake?
Recipe by Hummingbird Bakery London
300g caster cup sugar
3 eggs at room temperature
300ml sunflower oil
270g peeled banana (roughly two)
1 teaspoon ground cinnamon (plus extra to decorate)
1 tsp bicarbonate of soda
1/2 tsp salt
1/4 vanilla extract
100g tinned pineapple finely chopped pineapple
handful of pecans to decorate
400g cream cheese
500g icing sugar
x3 20cm cake tins
1. Preheat the oven to 170ºC.
2. Mix sugar, eggs, oil, banana and cinnamon in a mixer (or by hand) until all ingredient are well incorporated. Don’t worry if the mixture look slightly split at this stage. Slowly add the flour, bi carb, salt and vanilla and beat until everything is mixed it.
3. Stir in the chopped pineapple and pour the mixture into the cake tin and smooth over. Bake in the preheated oven for 20-2 minutes or until golden brown. Check with a skewer to see if it’s cooked. Leave cake in the tin to cook slightly before turning out onto a cooling rack.
4. Whilst the cakes are cooling, beat icing sugar and butter together with a mixer until the mixture comes together and well mixed. Add the cream cheese in one go and beat until completely incorporated. Turn your up high and beat for 5 mins until light and fluffy. Be careful not to over beat as it can soon become runny.
5. Once the cakes are completely cooled ice the top of one of the cakes and place the other on top. Ice the top of the second cake and put the third on top and ice the entire cake. Top with pecans and dust with cinnamon.