I love baking. It's not something I do often these days, because with there only being three of us I end up eating too much, but when I do I love to cook something that I enjoy eating and sharing.
Having blogged yesterday about Poke Cake assembled with predominately manufactured ingredients I thought I owed you the real thing.
Hummingbird cake, not to be confused with the delicious confections from the Hummingbird bakery, is something that I was introduced to when I was living in Tasmania. I often used to go to the Queen Victoria Museum in Launceston which was in the centre of town. It had an amazing Chinese Joss House which was sometimes actually used by the Chinese community, and the most amazing art displays. It also had a tiny cafe with the most incredible homemade cakes.
Originating in the Deep South of America Hummingbird cake is one of my favourites. Recipes vary but it always has banana and pineapple. It can contain carrot. The version I chose to make has both walnuts and pecans, of course you could just use one or the other, or leave them out if entirely necessary, but both makes a difference. Walnuts are more bitter, pecans are buttery and softer to the bite. Without the nuts it's still fine, but unless there was a really valid reason for ommission, leave them in!
This version also contained mango and passionfruit. A real fruit cake. One of the amazing things about Hummingbird cake is that it keeps really well, it still is moist and fresh a few days later, if it lasts that long. Hummingbird cake needs a cream cheese frosting, with plenty of citrus flavour in it I think. However the cake is fine unfrosted, and is a great addition to lunchboxes unfrosted. If you leave out the mango, up the tinned pineapple and leave out the passionfruit it becomes a lot more budget friendly.
I used the BBC website recipe for Hummingbird Cake which originally is a Great British Bake Off recipe. The only alterations I made was I used self raising flour instead of plain and bicarbonate of soda, and I used rapeseed oil, as its local, and brilliant.
What's your favourite cake?
Having blogged yesterday about Poke Cake assembled with predominately manufactured ingredients I thought I owed you the real thing.
Hummingbird cake, not to be confused with the delicious confections from the Hummingbird bakery, is something that I was introduced to when I was living in Tasmania. I often used to go to the Queen Victoria Museum in Launceston which was in the centre of town. It had an amazing Chinese Joss House which was sometimes actually used by the Chinese community, and the most amazing art displays. It also had a tiny cafe with the most incredible homemade cakes.
Originating in the Deep South of America Hummingbird cake is one of my favourites. Recipes vary but it always has banana and pineapple. It can contain carrot. The version I chose to make has both walnuts and pecans, of course you could just use one or the other, or leave them out if entirely necessary, but both makes a difference. Walnuts are more bitter, pecans are buttery and softer to the bite. Without the nuts it's still fine, but unless there was a really valid reason for ommission, leave them in!
This version also contained mango and passionfruit. A real fruit cake. One of the amazing things about Hummingbird cake is that it keeps really well, it still is moist and fresh a few days later, if it lasts that long. Hummingbird cake needs a cream cheese frosting, with plenty of citrus flavour in it I think. However the cake is fine unfrosted, and is a great addition to lunchboxes unfrosted. If you leave out the mango, up the tinned pineapple and leave out the passionfruit it becomes a lot more budget friendly.
I used the BBC website recipe for Hummingbird Cake which originally is a Great British Bake Off recipe. The only alterations I made was I used self raising flour instead of plain and bicarbonate of soda, and I used rapeseed oil, as its local, and brilliant.
What's your favourite cake?
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