Hummingbird Cake

INGREDIENTS

• 240g (1 1/2 cups) wholemeal spelt flour
• 35g (1/3 cup) rolled oats
• 35g (1/3 cup) desiccated coconut
• 60g (1/3 cup) coconut sugar
• 2 teaspoon baking powder
• 2 teaspoon ground cinnamon
• 1/2 teaspoon bicarbonate of soda
• 130g (1/2 cup) Greek-style yoghurt
• 100ml light extra virgin olive oil
• 2 eggs
• 60ml (1/4 cup) honey, plus extra, to drizzle (optional)
• 1 teaspoon vanilla extract
• 2 large, very ripe bananas, mashed
• 440g can crushed pineapple in juice, drained
• Toasted coconut flakes, to serve (optional)
• Lime zest, to serve (optional)

CREAM CHEESE FROSTING

• 200g light cream cheese, at room temperature
• 70g (1/4 cup) Greek-style yoghurt
• 3 teaspoons honey
• 1 lime, rind finely grated

METHOD

• Step 1
  Preheat the oven to 180C/160C fan forced. Grease the base and side of a 22cm (base measurement) springform pan with oil and line with baking paper.
• Step 2
  Combine the flour, oats, coconut, sugar, baking powder, cinnamon and bicarb in a large bowl. Make a well in the centre. Place yoghurt, oil, eggs, honey and vanilla in a jug. Use a fork to whisk to combine.
• Step 3
  Add the yoghurt mixture, banana and pineapple to the well. Stir until well combined. Spoon into the prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
• Step 4
  For the frosting, place the cream cheese, yoghurt, honey and lime rind in a bowl. Use a wooden spoon to beat until smooth.
• Step 5
  Spread frosting evenly over the cake. Drizzle with extra honey and sprinkle with coconut flakes and lime zest, if using.

Recommended Cake Tools:

Kitchen Strike Cake Decorating Kit