AB’S HUMMINGBIRD CAKE WITH HONEY AND CINNAMON CREAM
A beautifully flavourful cake brimming with the tropical flavours of bananas and pineapple. Finished with a luscious honey and cinnamon cream frosting, our Hummingbird Cake by AB’s Honey is the perfect cake for any special occasion or simply just because.
Ingredients
- 450 g can crushed pineapple in syrup
- 1 ½ cups self-raising flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 cup brown sugar
- 2 eggs lightly beaten
- ¾ cup vegetable oil
- ½ cup desiccated coconut
- 1 large over ripe banana
- 300 ml cream
- 60 g cream cheese
- 3/4 cup icing sugar
- 1 tsp cinnamon
- 2 tbsp AB’s Macadamia honey
Instructions
- Preheat the oven to 180 degrees.
- Drain the pineapple reserving 1/4 cup of the syrup.
- Combine the pineapple and banana in a blender until whipped together.
- Add in the oil and eggs and reserved syrup.
- In a bowl add the flour, spices, sugar, and coconut. Mix the dry ingredients then add in the wet ingredients.
- Pour between two small round 11cm tins and bake for 40 to 45 minutes or cooked through (you can check with a skewer).
- Alternatively, you can use two larger round tins for a thinner cake layer.
- For the icing:Whip cream with the cream cheese.
- Add the icing sugar and cinnamon and honey and whip until thick.
- Use a spatula to spread onto cake layers. Put together and add more frosting to the top and sides.
