So here's the recipe I promised to publish earlier this week on Instagram. This cake has gone down a treat! (more than I imagined it would to be honest with you). Luke has been taking a piece to work each day, and he actually lamented when it was all gone. It's time for me to get back in to the kitchen this afternoon to prepare next week's baking - watch this space!
Traditionally, a Hummingbird Cake is a flavour amalgamation of pineapple and banana. This combination is light, fresh, and incredibly delicious - one of my absolute favoutires. But asides from the amazing flavour combination, I love this particular version of a Hummingbird Cake because it has only been sweetened by fruit and the ground almond base gives it a slightly dense and moist texture.
I particularly love coconut, so I have used 2/3 cup of desiccated coconut. If you don't adore coconut like me, you are welcome to halve this amount and it will come out absolutely beautifully.
The icing I have used has a dairy base, but if you are dairy intolerant you can easily swap this out for a lemon drizzle or make a cashew base icing.
I hope you enjoy this as much as we did!
What kinds of baking would you like to me to reinvent for a healthy palate? Please leave comments in the space below - I'd love to hear from you!
2 ripe bananas
4 organic eggs
1/3 cup raisins
1 x 480g can pineapple chunks, rinsed and drained
2 cups almond flour
2/3 cup desiccated coconut
1 ½ tsp baking soda
¼ cup coconut oil, melted
150g cream cheese
Juice and zest of 1 lemon
2 tsp raw honey
- Pre heat oven to 160 degrees.
- Place banana and eggs in a food processor and blitz until well incorporated.
- Add all other ingredients and blitz until mixed well.
- Pour mixture into a lined loaf tin.
- Place in the oven for 1 hour. I suggest checking after 50 minutes, depending on the heat of your oven.
- Allow to cool completely in the tin before icing.
- In a small pot over low heat, melt honey and lemon juice together. Mix well.
- Place cream cheese in a bowl and pour over lemon mixture.
- Using a fork, mix all the ingredients together.
- Taste and adjust as desired, i.e., add more honey if you would like it to be sweeter.
- Ice the loaf only once it is entirely cool.
- Place in an airtight container and keep in the fridge for up to 6 days.
Feed, nourish, value yourself.