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BakingBirthdayRecipesShane Smith

Hummingbird Gateaux

35 mins Cook
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It is said the Hummingbird Cake was named after the bird because it was sweet enough to attract hummingbirds (who eat only nectar), while others say the yellow streaks of banana are reminiscent of the bird’s feathers! Either way, this is the beautiful Cake Shane Smith created for us.

“If you like Pineapple and Pecan then this Cake will be love at first bite!” 🍍

Shane Smith

Enjoy and share your creations with us by tagging us on Social Media using #GemBakes. Find us on Instagram, Facebook and Youtube!

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Hummingbird Gateaux

Hummingbird Gateaux

agnesgempackfoods-ie
prep time
25 mins
cooking time
35 mins
servings
10

Equipment

  • large bowl

  • 2 x 20cm loose bottom round cake tins

  • Sieve

  • wire rack to cool

Ingredients

Instructions

1
For the dried pineapple slices to garnish the cake, preheat your oven to 100C.
2
Peel the pineapple carefully removing the rind. Using a small knife, remove any of the dark eyes that remain on the sides.
3
Turn the pineapple sideways and cut into thin slices. The thinner you slice the pineapple, the faster it will dry in the oven.
4
Place the slices on a lined baking tray and pop this in the oven for 2 hours, turning the slices over every 30 minutes. If your slices are thick they may require more time, so do keep an eye on them.
5
To make the sponge, preheat the oven to 180C/160C fan.
6
Grease and dust 2 x 20cm loose bottom round cake tins and set aside.
7
Into a bowl, add the mashed banana, brown sugar, oil and eggs, whisk to combine.
8
Sieve the flour, cinnamon, baking powder and salt into a large bowl and make a well in the centre.
9
Add the wet ingredients and stir through.
10
Finally fold through the chopped pineapple and pecans.
11
Divide this batter between the two tins and place in the preheated oven for 35 minutes.
12
Once baked, allow to rest in the tins for 5 minutes before removing onto a wire rack to cool completely.
13
To make the buttercream, cream together the room temperature butter, sugar, vanilla and lime zest until soft creamy and pale in colour.
14
To assemble your cake, cut each sponge lengthways leaving you with 4 thin sponges.
15
Place the base sponge on your cake board and spread on some of the buttercream, add another sponge on top and repeat this process until the cake is assembled.
16
Cover the outside of the Hummingbird cake with the remaining buttercream.
17
Garnish the cake with some of the dried pineapple slices and a sprinkling of chopped pecans. Enjoy!
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