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Nutty HummingbirdA classic pineapple and banana cake with the addition of macadamia nuts. This cake is so simple to make and tastes better each day. The cake will keep for up to 5 days. Ingredients:
100g macadamia nuts, chopped
3 cups self-raising flour
1 cup caster sugar
3/4 cup brown sugar, lightly packed
1/4 cup desiccated coconut
1tsp ground cinnamon
3 ripe bananas, peeled
3 eggs
300ml light vegetable oil or extra light olive oil
1/2 ripe fresh pineapple, roughly pureeed or 440g can crushed pineapple in natural juice, lightly drained
2tsp vanilla extract
desiccated coconut, extra, for decorating
Cream cheese frosting:
250g cream cheese, softened
150g unsalted butter, softened
2 cups icing sugar mixture
2tsp finely grated lemon rind Method:
Preheat oven to 160C (140C fan forced). Grease and line the base and sides of a 24cm spring form cake pan.
Place the nuts onto a flat tray and roast for 5 minutes.
Place the flour, sugars, coconut and cinnamon into the mixing bowl with the food shield, attach the flat beater to the stand mixer. Turn to speed 1 and mix for 1 minute to combine. Remove from the bowl and set aside.
Place bananas into mixing bowl. Turn to speed 6 and beat for 1 minute to crush bananas. Turn off mixer, add eggs, oil, pineapple, vanilla and roasted nuts. Turn to speed 4 and mix for 1 minute. Add the flour mixture and mix for a further 2 minutes or until thoroughly combined.
Spread into the prepared pan, smoothing down the top. Bake for 1 hour to 1 hour and 10 minutes or until firm. Allow to cool completely before icing sides and top. Scatter with extra coconut.
Cream cheese frosting:
Place all frosting ingredients into the mixing bowl, attach the flat beater to the stand mixer and beat on speed 4 until smooth.
Makes 1 large cake Click here for Print Friendly Version Back to the recipe list... |
