Hummingbird cake

Serves:

Ingredients

• 1½ cups plain flour (use Gluten-free)
• ½ teaspoon bicarbonate of soda
• ¾ cup caster sugar
• 1 teaspoon cinnamon
• 2 over ripe bananas
• ¾ can crushed pineapple, drained
• 2 eggs, lightly beaten
• ½ cup oil

Icing

• 60g Philadelphia cheese
• 1½ cups gluten-free icing sugar
• 1-2 tablespoons of lemon juice

Method

Preheat the oven to 180°C.

Grease a round cake tin (mine is 22cm diameter) and line with baking paper.

Sift flour, bicarb and cinnamon into a large bowl, stir in sugar.

In a separate bowl, mash bananas, add pineapple, oil and eggs and whisk to combine.

Make a well in the centre of the flour mixture and stir in the banana mixture.

Pour mixture into cake tin and bake for 50-60 minutes until a skewer inserted in the centre of the cake comes out clean.

Cool in tin for 5 minutes, then invert onto a wire rack until cold.

To prepare icing, beat Philadelphia cheese with icing sugar and enough lemon juice to make a spreadable paste.

Spread over cold cake.

Notes:

• This recipe was kindly given to me by a friend, let’s call her Lola, who has Coeliac disease.
• She has been a great source of gluten-free advice.
• As yummy as the philly icing is, this cake is very moist and is fine without the icing.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note