Hummingbird Cake
- Preparation: 20min
- Cooking Time: 20-25min
- Serves: 12-16
INGREDIENTS
Dry Ingredients
– 360g plain flour
– 360g
– 8g (2 teaspoons) baking powder
– 3g (1 teaspoon ) ground cinnamon
– 3g (¾ teaspoon) baking soda
– 6g (¾ teaspoon) sea salt
Wet Ingredients
– 150ml Leccino Extra Virgin Olive Oil
– 3 large eggs, room temperature
– 1 tablespoon vanilla extract
Fruit & Nuts
– 350g
– 165g chopped fresh pineapple
– 125g finely chopped pecan
– 100g unsweetened shredded coconut
METHOD
Step 1
Preheat oven to 150°C fan forced. Line a rectangular sheet pan 33cm x 22cm x 4cm with baking paper.
Step 2
In a bowl, whisk together flour, coconut sugar, baking powder, cinnamon, baking soda, and salt.
Step 3
In a stand mixer fitted with paddle attachment, whisk the eggs, EVOO,
Step 4
Stir in the flour mixture.
Step 5
Fold in the pineapples, pecans and coconut.
Step 6
Pour the batter into the prepared sheet pan.
Step 7
Bake for 20-25 minutes until when tested with a cake tester, it pulls out clean. Cool the cake for 20 minutes in the pan. Remove and serve. Enjoy.
Step
Optional:
Decorate with cream cheese frosting, pineapple slices and fresh berries.
