Exploding Bakery 'Hummingbird Cake' recipe from Bake It Easy book
A cake that was forged in 60s Jamaica; a showcase that was published in newspapers to spread the word and champion the vibrant and sun-soaked fruits of the island
A cake born from the unfolding global awareness of all the island has to offer and a recipe that champions the amazing flavours and produce available. Originally called the Dr Bird Cake after the island's national bird, the Hummingbird, this truly has the power to heal the cake blues. It's a recipe that urges you to rummage in the cupboards for the tinned pineapple and various other packets of half-used nuts and spices.
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Here's our recipe but if you are not into baking, maybe just order yourself one via our online shop, although we only made a limited batch to celebrate the end of Summer. So you better be quick!
TO MAKE THE CAKE
135ml (41/2fl oz) rapeseed (canola) oil (or any flavourless oil will work)
110g (33/4oz) ripe bananas, mashed 130g (41/2oz) tinned pineapple
chunks, diced into small pieces 4 eggs
160g (51/2oz) soft light brown sugar 190g (63/4oz) self-raising flour
1 teaspoon bicarbonate of soda
(baking soda)
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons desiccated (dried
shredded) coconut
40g (11/2oz) pecans, finely chopped
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TO MAKE THE ICING
200g (7oz) icing (confectioners’) sugar, sifted
finely grated zest and juice of 2 limes
Caramelized Coconut Flakes (see page 135), to sprinkle (optional)
Preheat your oven to 170°C fan/340°F/Gas 5 and line a 20cm (8in) square tin using the scrunch-up method (see page 11).
To make the cake, add the oil, mashed banana, diced pineapple, eggs and brown sugar to a large mixing bowl, then mix until well combined.
Next, sift in the flour along with the bicarbonate of soda, ground cinnamon and salt, then add the desiccated coconut and diced pecans. Give everything a good mix until you have a smooth batter.
Pour the batter into the prepared tin and bake for 40 minutes, or until a toothpick inserted comes out clean and the sponge springs back when pressed. Leave to cool completely in the tin.
Whilst the cake is cooling, prepare the icing by mixing the sugar and lime zest and juice together to a smooth consistency.
Once the cake is cool, pour the icing over the top, almost as though you are ‘flooding’ the cake. Using a spatula, spread it evenly over the top, making sure it is fully covered.
To add some extra crunch, try topping it with the coconut flakes.
