Click here to view the full video tutorial on YouTube.

HUMMINGBIRD CAKE

1. Grease and line the cake rings as demonstrated in the video, then place them onto a baking tray lined with a Silpat baking mat.
2. Heat the oven to 180°C (356°F), fan forced.
3. Add some of the flour to the chopped pineapple and mix to lightly coat, then set aside.
4. Sieve the flour, nutmeg, cinnamon, bicarbonate soda and salt, then set aside until required.
5. In the bowl of a stand mixer fitted with a whisk attachment, place the eggs, caster sugar and brown sugar, then whip for 3-4 minutes, until light and aerated.
6. Slowly stream in the oil while continuing to whip.
7. Add the vanilla bean paste and whisk to combine.
8. Remove the bowl from the mixer and fold in half of the sieved ingredients.
9. Add the mashed banana and fold through.
10. Add the remaining sieved ingredients and gently fold through.
11. Lastly, fold in the flour-coated pineapple and roughly chopped pecans.
12. Evenly divide the mixture between the 3 prepared cake rings.
13. Bake in the pre-heated oven for approximately 40 minutes, until the centre bounces back when gently pressed or a skewer is inserted and comes out clean.
14. Once removed from the oven, allow to sit at room temperature for 5 minutes before turning upside down onto a cooling rack and removing

NOTE

• If you choose to make the cake in 1 cake tin, you will need to increase the baking time. Once baked, freeze the cake and then cut it into 3 even layers.

SUGAR-COATED PECANS

• Heat the oven to 160°C (320°F), fan forced.
• Place the water and sugar into a saucepan and bring to the boil.
• Once the sugar has completely dissolved, reduce to a simmer and add the chopped pecans to the syrup.
• Ensure the nuts are submerged in the syrup and simmer for 5 minutes.
• Strain and remove the excess syrup, then spread the pecans over a baking tray lined with a Silpat baking mat.
• Bake in the pre-heated oven for 15 minutes, rotating the nuts every 5 minutes to ensure even baking.
• Cool completely at room temperature, then store in an airtight container.

NOTE

• The syrup can be stored in an airtight container in the refrigerator and used to soak cake or in cocktails.

SUGAR-COATED PINEAPPLE

1. Heat the oven to 120°C (248°F), fan forced.
2. Place the water and sugar into a saucepan and bring to the boil.
3. Once the sugar has completely dissolved, reduce to a simmer and add the chopped and sliced pineapple to the syrup.
4. Ensure the pineapple is submerged in the syrup and simmer for 20 minutes.
5. Strain and remove the excess syrup.
6. Spread the pineapple over a baking tray lined with a Silpat baking mat, separating the quarter slices from the chopped pineapple and laying them flat on the tray.
7. Bake in the pre-heated oven for 20 minutes.
8. Cool completely at room temperature, then store in an airtight container.

NOTE

• The syrup can be stored in an airtight container in the refrigerator and used to soak cake or in cocktails.

CREAM CHEESE FROSTING

1. Place the cream cheese into the bowl of a stand mixer fitted with a paddle attachment and mix until completely smooth.
2. In a second bowl of the stand mixer fitted with a paddle attachment, place the room temperature butter and vanilla bean paste, then mix until completely smooth.
3. In 2 additions, add the cream cheese to the butter and mix to combine.
4. To avoid the icing sugar going everywhere when the mixer is turned on, gradually add it to the bowl and mix to combine.

NOTES

• If you only have one stand mixer bowl, ensure the cream cheese and butter are softened and mix them together until completely smooth, then add the vanilla, and lastly the icing sugar.
• If the frosting becomes too soft due to overwhipping or your room temperature being warm, place it into the refrigerator for a couple of hours before whipping slightly to achieve the right consistency.

ASSEMBLY

1. Trim the tops of the cakes as demonstrated in the video.
2. Place the first layer of cake, upside down, onto a serving plate.
3. Transfer one third of the frosting on top and spread it all the way to the edge, before generously scattering sugar-coated pecan nuts and sugar-coated pineapple cubes on top.
4. Repeat with the second layer of cake, frosting, pecans, and pineapple cubes.
5. Place the final layer of cake on top and cover with the remaining frosting.
6. Lastly, arrange the sugar-coated pecans and quartered pineapple slices around to create a halo.

And just like that, your Hummingbird Cake is complete! Now it’s time to slice in and enjoy every layer of this moist, flavorful masterpiece. Whether you’re making it for a special occasion or just because, this cake is guaranteed to impress!

If you need any ingredients or equipment to bring this recipe to life, head over to Savour Store where we’ve got everything you need to bake with confidence.

Click here to view the full video tutorial on YouTube.

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