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Chef Imran's Hummingbird Cake Recipe

Max 1 People
30 Minute

Ingredients

HUMMINGBIRD CAKE INGREDIENTS

DRY INGREDIENTS

  • TOASTED PECANS, CHOPPED 75 GM
  • ALL PURPOSE FLOUR 290 GM
  • GRANULATED SUGAR 300 GM
  • BAKING SODA 4.5 GM
  • CINNAMON POWDER 2 GM
  • SALT FINE 1/4 TSP

WET INGREDIENTS

  • EGGS, LARGE 2 1/2 NOS
  • VANILLA EXTRACT 1 TSP
  • CORN OIL 140 ML
  • CANNED PINEAPPLE, CRUSHED (DON’T DRAIN) 170 GM
  • RIPE BANANAS, MASHED 300 GM


CREAM CHEESE FROSTING INGREDIENTS

  • BUTTER UNSALTED, ROOM TEMPERATURE 40 GM
  • CREAM CHEESE, ROOM TEMPERATURE 170 GM
  • ICING SUGAR 300 GM
  • VANILLA EXTRACT 1/2 TSP
  • TOASTED PECANS, CHOPPED 38 GM 

Method

  1. Pre-heat oven to 180C.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon powder and salt. Add in chopped pecans.
  3. In another mixing bowl, whisk together eggs, vanilla extract, oil, pineapple and mashed bananas.
  4. Add the wet ingredients to the dry ingredients and stir until combined.
  5. Bake for about 25 mins to 30 mins or until a toothpick inserted in the center of the cakes comes out clean. Remove from oven and let cool on a wire rack. After about 10 mins invert the cakes onto a wire rack, and remove pans and parchment paper. Flip cakes upright and let cool completely before frosting.
  6. In the bowl of electric mixer, beat butter and cream cheese on medium low speed, until very smooth.
  7. Add in icing sugar gradually and beat until fully incorporated. Scrape down the sides of the bowl as needed.
  8. Beat in vanilla extract and finely chopped pecans.
  9. Place one cake on cake platter or plate. Spread about a third of the frosting on the cake. Gently place the other cake on top and spread the rest of the frosting on top and sides of the cake.
  10. Refrigerate cake if not serving immediately. Bring to room temperature before serving.