- 440g can crushed pineapple in natural juice
- 1 cup plain white flour
- ½ cup wholemeal self-raising flour
- ½ tsp bicarb soda
- ½ tsp cinnamon
- ¾ cup brown sugar
- ½ cup desiccated coconut
- 2 large ripe bananas, mashed
- 3 passionfruit pulp
- 2 eggs, lightly beaten
- ¾ cup vegetable oil
Hummingbird cake
Serves: 20
Prep: 15
Cook: 50
Ingredients
Method
Step 1
Drain pineapple and reserve ¼ cup juice. Sift flours, bicarb soda, cinnamon and sugar into a large bowl. Stir in coconut.Step 2
Combine bananas, passionfruit pulp, eggs, oil, pineapple and reserved juice and stir into dry ingredients.Step 3
Place mixture into a greased and lined 23cm square tin. Bake in a moderate oven, 180°C for 50 minutes. Cool. Dust with icing sugar.
Tips
- Most traditional hummingbird cakes are served with a cream cheese icing. This recipe simply uses icing sugar for dusting, which cuts down the fat content.
- This cake is suitable for freezing, but be sure to wrap tightly or store in an airtight container while in the freezer.
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