Hummingbird cake. Gluten free version
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
12 serves
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Cuisine
Australian
Hummingbird cake. Gluten free version
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This is a great cake for any time. Creamy delicious icing and moist and flavourful cake that is very easy to make. Plus it's gluten free.
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Ingredients
wet ingredients
- 425g Pineapple in juice or syrup crushed, and pureed slices or pieces
- 100 gm Bananas (approx 2) (approx 2)
- 180g caster sugar just under a cup
- 40g brown sugar 1/4 cup
- 125 gm oil 1/2 cup
- 200 gm eggs (4 eggs)
dry ingredients
- 150 gm gulten free flour 1 cup + 1 Tablespoon
- 150 gm almond meal 1 and 1/2 cups
- 50 gm coconut 1/2 cup
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp xanthan gum
- Salt, a pinch
Cream cheese icing
- 500 gm cream cheese ( chopped room temp) 17.6 oz
- 200 gm butter (chopped room temp) 17.6oz
- 250 icing sugar or to taste 10.6 oz
- 30-40 ml lemon juice ( or crystals see below) 1
- 1 tsp vanilla
Lemon curd
- 150 gm eggs aprox 3
- 150 gm lemon juice approx 3 or 5.05 fl oz
- 120 gm caster sugar 1/2 cup + 1 Tbsp
- 75 gm butter, chopped 2.65 oz
- 1.5 gelatine leaf or 1 tsp powdered
GARNISHES
- 100 gm coconut toasted 1cup
- pineapple, sliced dried
- 100 gm nuts toasted
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Instructions
The Cake
- Cake tins 2 x 15 cm (6 inch). Oven 160C (32F) . Spray with cooking spray and lined with baking paper. Puree the pineapple with the liquid until reasonably smooth (some lumps are ok)
- Mix all the dry ingredients in a large bowl and mix with a whisk.
- Crush the bananas, add the sugar and, mixing well. Add the eggs and mix well to break up. Add the oil and combine again. Add the liquid ingredients to the dry and mix until combined. This can be done in a mixer with a paddle attachment if wanted.
- Pour the batter into two cake tins 15 cm / 6 in and bake at 160C for approx 40 to 50 minutes. Gently press the middle of the cake and check if it springs back or test with a skewer. If it doesn't come out clean, leave for another 10 minutes
Lemon Curd
- This is a very firm lemon curd. It works well for this cake as it will not encourage the layers to slide around. The curd will need to be chilled over ice or into a cold bowl and popped into the fridge when made. Put a small pot onto the stove to simmer. Use a bowl that fits onto that pot for making the curd
- Soak the gelatine leaves in cold water until soft. Remove and set aside. If using gelatine powder add 2 tablespoons of cold water to the powder and set aside.Put lemon juice, eggs, sugar, and gelatine (powder or leaf) into a bowl over simmering water and continuously stir with a spatular until around 85 C or until just beginning to thicken but not boil. The mixture will look shiny and it coat the back of a spoon. Take off the heat and whisk in butter (this can be done with a stick blender). Pour into a cold bowl cover and chill
Cream cheese Icing
- Mix the butter with a paddle in a stand mixer or a hand held mixer until soft and airy. Add the cream cheese and combine well. Add the sugar 1/3 at a time. (Add the pineapple crystals here if using). Add the lemon juice and scrape down continuously.
- Once the mixture is light and well combined stop mixing. This mixture will cover the small 4 layered cake. For extra icing or elaborate piping, you may need to do 1 1/2 times the icing recipe
- Decorate with piped cream cheese icing, nuts and or coconut
Notes
- This recipe is measured by weight including the bananas
- You can use fresh pureed pineapple as long as you add some juice or water to brig the consistency to the canned type.
- Want more pineapple flavour? You can add a 85 gm packet of pineapple flavoured jelly crystals to the cream cheese icing. It will not effect the texture.
- There are many more cream cheese icings on this site if you want more of a buttercream style, search cream cheese in the search bar
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