Humming
Bird Cake
I often finish my set with the
song Sorrento- inspired by the little beach town on the coast
of Victoria-
Here in Sorrento Back Beach I first tasted Humming Bird Cake,
one of the most delicious cakes in the world, people in the UK
don’t seem to have heard of or tasted this delicacy and
I have been asked for the recipe by audience members… so
here it is, make it, eat it- you won’t be disappointed
http://www.abc.net.au/farnorth/stories/s443035.htm
Hummingbird Cake
Chef: Rosslyn Brimstone
A moist & delicious dessert cake to enjoy.
Serves as many as want to indulge
Degree of difficulty: Low
Preparation Time: 15 mins
Cooking Time: 1 hour
You need:
HUMMINGBIRD CAKE
1 cup plain flour
1/2 cup self-raising flour
1/2 teaspoon bi-carb. soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 cup firmly packed brown sugar
1/2 cup desiccated coconut
2 eggs
3/4 cup vegetable oil (or extra light olive oil)
1 cup mashed banana
450g can crushed pineapple in syrup, drained
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PASSIONFRUIT FROSTING:
100g Philly cream cheese
100g softened butter
1 cup icing sugar mixture
1 tablespoon passionfruit pulp
Method:
Preheat oven to moderate....(I use 170C F/F gas oven).
Grease a deep, 19cm square cake tin and line base with baking
paper.
Sift flour, soda and spices into a large bowl and stir in sugar
and coconut.
Combine lightly beaten eggs and vegetable oil and add to dry ingredients.
Then add mashed banana and drained pineapple.
When well combined, spread mixture into cake tin and bake in moderate
oven for about 1 hour.
Let cake stand for a few minutes before turning out onto rack
to cool.
When cold, top with the yummy passionfruit frosting!
Serving Suggestion: Just enjoy
it with coffee or a cup of tea. Leftover
Potential: You'll want to eat it all
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