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Hummingbird cake

Serves: 20
Prep: 15
Cook: 50

    A delightful way to treat yourself with a hot drink for morning or afternoon tea.


    • 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


    1. Drain pineapple and reserve ¼ cup juice. Sift flours, bicarb soda, cinnamon and sugar into a large bowl. Stir in coconut.
    2. Combine bananas, passionfruit pulp, eggs, oil, pineapple and reserved juice and stir into dry ingredients.
    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.


    • 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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