This showstopping spiced hummingbird cake tastes of summer, with pineapple and banana flavours, tangy cream cheese frosting and delicate edible flowers
Prep:30 mins
Serves 10-12
225ml vegetable oil, plus extra for the tins300g self-raising flour½ tsp baking powder300g golden caster sugar1 tsp ground cinnamon2 cardamom pods, cracked open and seeds finely crushedwhole nutmeg, for grating2 very ripe bananas, mashed3 medium eggs, beaten150g pineapple chunks, from a can, drained and chopped80g pecans, finely chopped
STEP 1Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.STEP 2Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.STEP 3Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.STEP 4Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.
