Humble Hummingbird Cake With Sweet Pecan Dust
Humble hummingbird cake with sweet pecan dust. Delicious banana & pineapple sponge cake with sweet lime & cream cheese filling, topped with pecan dust. Yum!
Ingredients
For the Sponge Cake
- 1 cup olive oil Metric 250 ml
- 1 tsp ground cinnamon
- 3 ½ cups golden caster sugar Metric 350 grams
- 4 ripe bananas
- 1 tin pineapple chunks Metric 425 grams
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pecan nuts Metric 50 grams
For the Filling
- 2 cups icing sugar Metric 400 grams
- ⅔ cup unsalted butter, room temperature Metric 150 grams
- 1 cup cream cheese Metric 200 grams
- 2 limes
For the Brittle
- ½ cup caster sugar Metric 100 grams
- ½ cup pecan nuts Metric 50 grams
Instructions
Make the sponge cake
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Preheat the oven to 180C / 160C Fan / 350F
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Line two 22cm baking with grease-proof baking paper.
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Gather all of the ingredients together.
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Place a sieve over a mixing bowl and add the flour and cinnamon.
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Sieve the flour and cinnamon into the bowl.
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Add the golden sugar and a pinch of salt and mix together.
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Add the peeled banana into a separate mixing bowl.
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Mash the bananas with a fork until mixed together.
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Finely chop the pineapple and this and the vanilla essence to the banana and mix.
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Fold the banana and pineapple mixture into the flour and cinnamon. Do not over mix.
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Finely chop the pecan nuts and add to the mixture.
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Stir the nuts in then pour the mixture evenly into the two cake tins.
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Place in an oven and bake for 20 minutes. Once baked remove from the oven and run a pallete knife around the edge of the sponge. Leave for 10 minutes to cool.
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After 10 minutes remove the sponge cakes from the tins and remove the baking paper. Place on cooling wires to cool.
Make the filling
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Gather the ingredients together.
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Place the icing sugar in a sieve over a mixing bowl.
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Now, sieve in to the bowl.
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Pour the icing sugar into a blender and add the butter. Blend gently to a paste.
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Add the cream cheese, zest and juice of 1 lime and mix in to a creamy texture. Do not over mix. Refrigerate until you are ready to assemble the cake.
Make the pecan brittle
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Gather the ingredients together.
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Put the sugar into a non stick frying pan over low heat and swirl around in the pan, do not stir. When the sugar starts to color add the pecan and cover with the syrup.
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When the sugar has turned golden pour the mixture on to greased baking paper and allow to cool and harden.
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Once cooled add to a blender.
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Now, blend until the pecan dust is created.
Assemble the Hummingbird Cake
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Place one of the sponge cakes on to a cake stand.
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Spoon half of the icing on to the base and smooth over.
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Add the second sponge and repeat with the remaining icing.
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Grate the zest from the remaining lime over the icing.
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Finally, sprinkle some of the pecan dust over the top (the rest can be used to sprinkle over ice cream or any cream dessert).
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And there you have it. Cut into slices and enjoy this delicious humble hummingbird cake with sweet pecan dust.
