The cake that I baked over the jubilee weekend. :)
I have a few people asking me over Instagram and my Dayre on why the name Hummingbird? Like how a bird and cake link together (Mr Tan just calls it bird cake. LOL).
Actually.. I have no idea? Haha! I did google and there isn't really an explanation on that? If you do know, please share with me! :)
I would think it's because of the sweetness of the cake? Well, it least it is a lovely cake name! ^^
Ingredients (adapted from here):
1 cup (100 grams) pecans
3 cups all-purpose flour
1.5 cup granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, lightly beaten
3/4 cup cooking oil (I use canola oil)
2 teaspoons vanilla extract
227 grams can crushed pineapple (I used fresh pineapples)
400 grams mashed ripe bananas(~4 medium sized bananas)
Cream Cheese Frosting:
60g unsalted butter, room temperature
250g cream cheese, room temperature
2 cups icing sugar, sifted
Pecans, to decorate
1.Preheat oven to 150°C. Line a large baking sheet with parchment paper, spread the chopped pecans on the sheet and toast for 8 minutes. Remove from the oven and allow to cool
2. Turn the oven up to 180°C. Line two cake pans with parchment paper. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon. The stir in the chopped pecans. Set aside. In another bowl, whisk together the eggs, oil, vanilla extract, pineapple and mashed bananas.
4. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
7. Remove the cakes from the oven and let them cool on a wire rack. After 10 minutes, invert the cakes onto the wire rack, remove the pans and parchment paper and let them cool completely before frosting.
Cream Cheese Frosting (prepare when the cakes are cooling):
1. In bowl of electric mixer, beat the cream cheese and butter until blended with no lumps.
2. Gradually add the sifted sugar and beat until fully incorporated and smooth.
Place one cake layer onto your serving plate. Spread with about 1/3 of the frosting. Gently place the other cake onto the frosting and spread another 1/3 of the frosting over the top of the cake. Finally spread the remaining frosting all over the side of the cake. Decorate your cake with pecan or as you wish!:)
With the experience from baking carrot cake earlier on, it was much simpler when I baked this classic cake as well! :)
Actually, the steps are really similar just that I like to say that carrot cake is a vegetable (carrot) cake while hummingbird is a fruits (banana and pineapple) cake. Haha! Make sense? :D
I decorated the sides with black sesame seeds and almond bits!
That moment when I sliced into the cake! It a huge sense of satisfactory! ^^
Again, don't be fooled by the lengthy steps. Similar to carrot cake, I would say it is really a simple recipe! Simpler than chiffon cake in my opinion. Like you don't even need an electric mixer?
Whatever separate egg yolks and egg whites, soft peak and blah blah blah~ Nah! Just a whisker to whisk everything together! :D
How would I compare this to carrot cake? I feel that hummingbird cake is definitely sweeter (well, pineapples and bananas) and more moist!
Aiya, I love them both! :D
Hope you'll like this recipe as well. ^^