Light, moist and absolutely delightful, this hummingbird cake with cream cheese frosting is the ultimate Easter treat.
Below, we show you how to make this easy recipe step-by-step!
PREPARATION TIME: 15 minutes
COOKING TIME: 1 hour
For the Cake:
For the Cream Cheese Frosting:
Preheat the oven to 180°C. Combine the flour, sugar, baking powder, cinnamon and salt in a batter bowl. Add the eggs and oil and stir. The mixture will be quite dry at this stage.
Puree bananas in a food processor and add to the mixture. Add the canned pineapple (with juice), chopped pecans and vanilla essence, and mix well.
Pour the batter into a Le Creuset TNS Bakeware Bundt Tin and place in the oven. Bake for 45 minutes and test the cake with a thin cake tester. If it is still moist on the tester, bake for another 15 minutes. Remove from the oven and leave to cool in the tin for about 10 minutes, before turning out onto a cooling rack.
Cream the butter in a food processor and add half of the icing sugar gradually. Add the cream cheese and mix at low speed. Add the rest of the icing sugar and vanilla essence, but do not over mix. Refrigerate until needed.
Once the cake has cooled, spread icing on top and decorate with micro herbs, small chocolate Easter eggs and edible flowers.
Congratulations to the following winner, who has won a Le Creuset TNS Bakeware Bundt Tin and Batter Bowl set, valued at R1180!
– Shilpa Valavi
* Winner has been notified directly