23/02/2024
Little Hummingbird Cakes with Passionfruit Frosting
Originating in Jamaica and named for their native Hummingbird that loves sweet flavours, these little cakes are choc-full of tropical fruits. You can also make them into muffins if you don't have a bar cake pan.
Makes:
12 muffin bar cakes or large muffins
Prep Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
- 1 large ripe banana
- 1 egg
- 1/2 cup extra light olive oil or vegetable oil
- 1/2 cup brown sugar
- 1 cup drained crushed pineapple
- 1/4 cup desiccated coconut
- 2 tablespoons chopped pecan nuts or walnuts
- 1 1/4 cups self-raising flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice
- extra shredded or desiccated coconut, for sprinking
- PASSIONFRUIT FROSTING
- 250g cream cheese, softened
- 1 cup icing sugar, sifted
- 1/3 cup passionfruit pulp
Method
- Using a fork, mash banana in a mixing bowl and mix in egg, oil, brown sugar, pineapple, coconut and pecan nuts. Sift flour and spices over the surface and mix in.
- Spoon into 12 buttered muffin pans (or 8 muffin bar cake pans) and bake at 170°C for 20-25 minutes until golden and cooked when tested. Turn out onto a wire rack and allow to cool.
- Ice cakes with frosting and decorate with coconut and remaining passionfruit.
- PASSIONFRUIT FROSTING Beat cream cheese with electric beaters until light and creamy. Mix in 2 tablespoons passionfruit and icing sugar and beat until smooth.
Tips
- Recipe can be doubled to make one large 25cm cake. Double mixture and pour into a buttered and lined 25cm round springform pan and bake at 170°C for 40-45 minutes or until golden and cooked when tested.
- STYLING Sprinkle coconut onto cream cheese frosting from a height for an even spread, then carefully dollop with a spoonful of passionfruit just before serving.
- DRINK Apple cider
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