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Hummingbird cake with vanilla icing

Food Ed Chiara created this no-waste masterpiece! If you love baking, or just cake, this hummingbird cake with vanilla icing is the perfect treat.

SERVES 8-12 // COOKING TIME 55 min

For the hummingbird cake
3 tbsp flaxseed flour
⅔ cups water
¾ cups white sugar
1 cup light brown sugar
¼ cup vegetable oil
4 bananas, mashed
1 tin (225 g) crushed pineapple, drained
2 tsp vanilla essence
3 cups cake flour, sifted
1½ tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp nutmeg
½ tsp salt
1 cup pecan nuts, toasted and chopped
For the vanilla icing
500 g margarine, at room temperature
1 kg icing sugar, sifted
1 tsp vanilla essence
2 tbsp water
To assemble
1 acetate sheet
½ cup pecan nuts, toasted
3 tbsp honey
150 g honeycomb

For the hummingbird cake
1. Preheat the oven to 180°C and grease a deep 30 x 15 cm baking tin.
2. In a small bowl, mix the flaxseed flour and water together and set aside. Whisk together the flaxseed mixture and sugar until light and creamy.
3. Pour in the oil and continue to whisk, then fold in the mashed bananas, pineapple and vanilla.
4. Gently fold the wet ingredients into the dry ingredients and mix in the pecan nuts.
5. Place in the baking tin and bake for 30 minutes, then remove from the oven and allow to cool.
6. Using a 20 cm cake cutter, cut out 2 cake rounds and then cut two half circles from the remaining edges of the cake, making sure there is no waste.
For the vanilla icing
1. Beat the margarine in a large bowl until soft and creamy. Add the icing sugar, vanilla and water and beat until combined, then beat on a higher speed for another 2 minutes.
2. Place the cake cutter on a board and line the inside with an acetate sheet.
3. Place one layer of cake inside the lined cake cutter and spread the buttercream evenly on top. Repeat with the second layer, ending off with icing the top.
4. Allow to set in the fridge, then remove the acetate sheet and transfer the cake on to a plate or board.
To serve
1. Decorate with the remaining pecan nuts, honey and honeycomb.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen //

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