Zoes Macadamia Hummingbird Cake Revised |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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When i first made this recipe, it had 1.5 cups of oil in it, 3 eggs and the cake it made was HUGE. (fine if you're feeding a crowd, but for a small family birthday, i dont think so) Anyway, this is my revised version, Still just as good as ever. Ingredients:
1 cup plain flour |
1 cup self-raising flour |
1 tsp baking soda |
1 tsp ginger |
1/2 cup raw sugar |
2/3 cup macadamia nuts, chopped |
2 cups mashed ripe bananas (thats about 3 small ones...) |
1/2 cup oil |
150 g tinned crushed pineapple, undrained |
2 eggs |
1 tsp vanilla essence |
***for icing |
125g cream cheese |
60g butter |
1 cup icing sugar |
Directions:
1. Preheat oven to 180 degrees celcius.
2. Line a 22cm round cake tin.
3. In a large bowl, sift togather flours, soda and ginger. Stir in the sugar and nuts.
4. In another bowl, mash the bananas, stir in the oil, pineapple, eggs and vanilla. Mix well.
5. Pour the wet ingredients onto the flour mixture and gently combine.
6. Pour batter into the cake tin and bake for 50 minutes.
7. Let it cool completley before icing.
8. ***FOR THE ICING***
9. Use electric beaters to combine the cream cheese and butter, then still with the beaters, mix in the icing sugar.
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