Hummingbird Cake
Loaded with pineapple, banana, chia seeds and carrot, this luscious tropical cake, crowned with creamy cream cheese frosting, is sure to win over the entire family. Put the kettle on and treat yourself to a generous slice.
Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.
Ingredients
Cake
- 3 bananas
- 190g crushed pineapple, drained
- 1 /2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups carrot, grated
- 4 large eggs
- 2 cups Woodstock Rosella Flour - find this in our Provedore
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 cup Rich Glen Extra Virgin Olive Oil
- ½ cup chia seeds
- 100gm pecans, roughly chopped
- Rich Glen olive oil spray
Frosting
- Juice of a lemon
- 100gm light cream cheese
- 1 cup icing sugar
- 1 cup flaked coconut (to garnish)
- 100gm pecans, roughly chopped
- 1 tsp Rich Glen Lemon Agrumato Oil
- Cream Cheese
Directions
- Preheat the oven to 180°C. Spray a 20cm spring form tin with Rich Glen Olive Oil Spray lined with baking paper.
- In a bowl, add drained pineapple, eggs, mashed bananas, chia, pecans, carrot and olive oil.
- In a separate bowl sift the flour, baking soda, baking powder, cinnamon, and nutmeg.
- Pour the wet mixture into the flour and mix until just combined.
- Pour cake mix into the prepared tin and bake in the oven for 40 minutes or until golden brown. Test the centre with a skewer. Remove from the oven and leave to cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
- To make the icing, beat the cream cheese and icing sugar for a few minutes, add the lemon juice, Rich Glen Lemon Agrumato Olive Oil and beat thoroughly until smooth.
- To toast coconut, sprinkle coconut onto a microwave safe plate and cook on high for 2 minutes, stirring every 30 seconds or until browned..
- Spread the frosting over the top. Sprinkle toasted coconut and pecans over the cream cheese frosting and enjoy!
