Hummingbird Cake

Hummingbird Cake

This is my Great Aussie Christmas cake recipe that captures the magical essence of summer: tropical pineapple, luscious mango and tangy passionfruit combined into a gorgeous cake that's bursting with goodness. 

The recipe is from my bestselling cookbook, Healthy Baking and featured on The Healthy Chef Recipes App. It’s a tropical and festive take on the traditional Christmas fruit cake and is full of nourishing, wholefood ingredients.

INGREDIENTS

Makes 1 large cake

2 ripe bananas, mashed
3 organic eggs
180 g (½ cup) raw honey
125 ml (½ cup) extra virgin olive oil
zest from 1 orange
1 teaspoon vanilla extract
1 teaspoon baking soda
240 g (2 cups) wholemeal spelt flour
100 g (1 cup) desiccated coconut
250 g fresh pineapple, finely diced
100 g pecan nuts, roughly chopped
Yoghurt Frosting (see below)
passionfruit or mango to garnish

YOGHURT FROSTING

250 g labna
3 tablespoons organic maple syrup
1 teaspoon vanilla extract

METHOD

PREHEAT your oven to 160°C fan-forced (320°F).
COMBINE banana, eggs, honey, olive oil, orange zest, vanilla and baking soda.
ADD spelt flour and coconut and mix through until combined.
FOLD in pineapple and pecans.
DIVIDE the batter between 2 x 20 cm (8 inches) lined baking tins.
BAKE for about 50-60 minutes or until the cake is cooked through.
REMOVE the tins from the oven and allow to cool.
SANDWICH the cake with yoghurt frosting and top with passionfruit or mango.

YOGHURT FROSTING
COMBINE labna, maple syrup and vanilla into a mixing bowl.
MIX until smooth and creamy.
FROST your cake and enjoy.

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