HUMMINGBIRD CAKE


INGREDIENTS

  1. 245 grams (1 and 3/4 cups) plain flour
  2. 1/2 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon ground nutmeg
  6. 150 grams (3/4 cup) caster sugar
  7. 45 grams (1/4 cup) brown sugar
  8. 105 grams (1 cup) pecans, roughly chopped
  9. 1 cup mashed banana (approximately 2–3 overripe bananas)
  10. 1 cup tinned crushed pineapple in juice
  11. 180 ml (3/4 cup) vegetable oil
  12. 2 large eggs
  13. 1 teaspoon vanilla extract

Pecan cookie crumbs
  1. 105 grams (1 cup) pecans, finely chopped
  2. 70 grams (1/2 cup) plain flour
  3. 50 grams (1/4 cup) caster sugar
  4. 1 teaspoon cornflour or cornstarch
  5. 60 grams (1/4 cup) unsalted butter, melted

Cream cheese frosting
  1. 60 grams (1/4 cup) butter, softened
  2. 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
  3. 1 teaspoon vanilla extract
  4. 435 grams (3 and 1/2 cups) icing sugar

INSTRUCTIONS

  1. Preheat oven to 180 C (360 F). Grease and line an 8 inch baking tin with baking or parchment paper.
  2. In a large bowl, place flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar and brown sugar. Add pecans. Stir briefly to combine.
  3. Mash bananas well with a fork and measure out 1 cup. Make a well in the centre of dry ingredients, add crushed pineapple and mashed banana. Add oil, eggs and vanilla.
  4. Use a spatula to gently fold ingredients together until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.
  5. Transfer cake to a cooling rack and leave to cool completely before frosting.
  6. To make the pecan cookie crumbs, add pecans, flour, sugar and cornflour to a medium mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand.
  7. Line a baking tray with baking or parchment paper. Add cookie crumbs and spread into one even layer. Bake for approximately 10-12 minutes or until just golden. Leave to cool completely.
  8. To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.
  9. Add frosting to cake and use a small spatula to spread to the edges. Sprinkle over pecan cookie crumbs. Cut into slices and serve.

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