Hummingbird Cake

Why is it called the Hummingbird cake? Is a question we got a lot when serving up this three layered cake of dreams. Does it have birds in it? Does it hum happy birthday? Nope, no birds 'ere - in fact, it is 100% plant based. The Hummingbird cakes originates from Jamaica, the tropical fruit, sweet toasted pecans and spices are said to have attracted hummingbirds. In London it would just attract pigeons, but not to worry - it will be gobbled before it comes to that!

This recipe is from The Great British Bake Off ‘Love to Bake’ book, which I am gradually working my way through. A few of you said you would LOVE the recipe - so here it is:

Ingredients:

For the Apple Puree:

2 small eating apples, peeled, cored and sliced

For the Sponge:

100g pecans

3 ripe bananas (but not over ripe - freeze them and pop ‘em in a smoothie instead)

180ml vegetable oil (you could also use coconut oil)

160g light brown soft sugar

150g golden caster sugar

1tsp vanilla paste

330g plain flour

1.5 tsp baking powder

1.5 tsp bicarbonate of soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

30ml plant based milk

200g drained canned pineapple, crushed

For the Caramel Sauce:

50ml canned coconut milk or coconut cream

75g light brown sugar

1/2 tbsp golden syrup

1/4 tsp vanilla paste

1/2 tsp cornflour

For the Vanilla Frosting:

400g icing sugar, sifted

125g vegan spread

1 tsp vanilla paste

1 tbsp plant based milk if needed

To decorate…

Remaining pineapple slices, cut into triangles, blueberries, passion fruit, mint leaves, chopped pecans

You will need:

20cm sandwich tins x 3, greased and lined. 1 small piping bag with large writing nozzle, 1 medium piping bag with large plain nozzle, 25cm plate or cake board.

Firstly, let’s make the apple puree. Once your apples are peeled, cored and sliced - pop them in a small plan with 1 tablespoon of water. Cook on a low heat, simmering for 10 minutes until soft. Leave to cool a little, then blitz either with a hand-held stick or in a food processor to puree. Weigh out 150g of puree and set aside.

Head your oven to 180C / 160 fan / Gas 4.

Now for the sponge. Spread the pecans out on a baking tray and toast in the oven for 7 minutes. Allow them to cool down, then roughly chop.

Peel and mash the bananas, then measure out 270g.

Pour your oil into the bowl of a stand mixer fitted with a whisk. Add the brown sugar, caster sugar, vanilla, banana and apple puree - whisk on a medium speed until combined.

Remove the bowl from the mixer, then sift in the flower, baking powder, bicarbonate of soda, cinnamon and nutmeg, then gently fold to a thick batter. Add the plant based milk, crushed pineapple and toasted pecans and fold gently. Do your best not to over-mix! Divide the mixture equally between the lined sandwich tins and level out with a palette knife or back of your spoon.

Bake two sponges in the middle shelf, and one on the top for 25-30 minutes, until well risen, dark toffee colour, and a skewer comes out clean! Remove from the oven and leave the tins to cool completely.

Whilst things cool down, make the caramel sauce. Take two teaspoons of your coconut milk and place the remainder in a small pan. Add the sugar, syrup and vanilla. Cook over a low heat, stirring, until the sugar dissolves.

Mix the cornflour with the reserved coconut milk / cream into a paste, then whist into the hot sauce. Bring to the boil, reduce the heat then simmer for 5 minutes, until the sauce has reduced by around half to a thick, syrupy consistency. Leave to cool, then pour into the small piping bag. Note - if you don’t have a piping bag, don’t worry! You can drizzle with a spoon!

Make the vanilla frosting. Beat the sifted icing sugar, vegan spread and vanilla paste either in a mixer on a medium speed for 2-3 mins, or with the power of elbow grease and a wooden spoon until you have a light, pale and creamy frosting. If it is thick, add a small amount of plant based milk to get the perfect, spreadable consistency. If you have a large piping bag, spoon it into that.

Tip: Use a mug to stand the end of your piping bag down into with the nozzle folded upwards (so the icing / caramel doesn’t pour out before needed).

Turn the sponges out of the tins. Place a small circle of frosting onto your plate to secure your first sponge. Pipe frosting and a generous swirl of caramel on the first cake, repeat with he 2nd sponge. Top with final sponge and pipe a thick layer of frosting over to finish.

Use a palette knife to create a smooth finish, then use the rest of the caramel to pipe a big swirl on top. Get creative and decorate the cake! Grab yourself a big slice, pour a cup of tea, pop your feat up and enjoy!