Chef lecturer Caren Marimuth’s from Capsicum Culinary Studio’s Hummingbird Cake. No birds will be harmed in the making of this cake!
You’ll need: 125g white sugar; 125g brown sugar; 250g cake flour; 5g baking soda; 5g baking powder; 2g salt; 5g ground cinnamon; 5g ground nutmeg; 2 bananas, mashed; 15g flaxseed powder (to be mixed with 45ml water); 180ml vegetable oil; 5ml vanilla essence; 200g crushed pineapple; 125g chopped walnuts; 250g grated carrots, grated; 60g desiccated coconut.
Frosting: 50ml aquafaba (from canned chickpeas); 125g – 250g white sugar; 5ml vanilla essence; 10g freeze-dried pineapple; passion fruit (optional).
How to:
Line an 8cm cake tin with baking paper, alternatively use spray and cook on silicone moulds.
Preheat the oven to 160°C. Prepare the flaxseed by whisking a tablespoon of flaxseed powder into 45ml of lukewarm water, allow to stand for at least 5 minutes or until it firms up and becomes gloopy.
Sift cake flour, white sugar, baking powder, baking soda, salt and spices into a bowl. Add brown sugar and mix until well combined.
In a separate bowl mix mashed bananas, oil, vanilla, pineapple and flaxseed ‘egg’. Mix wet ingredients into dry ingredients, then gently fold in chopped walnuts, carrots and coconut.
Pour into the prepared baking tin or silicone moulds and bake for 15 – 25 minutes (or until a skewer inserted into the centre comes out clean).
For the frosting:
Drain the chickpeas and reserve the liquid (aquafaba).
Whip the aquafaba with a handheld mixer or in a stand mixer and when soft peaks are formed start adding sugar gradually, until desired sweetness. Whip until medium peaks, then mix in vanilla.
Dollop onto the cooled cake/s, swirl and decorate with freeze-dried pineapple pieces and passion fruit.
Chef notes:
*Cinnamon and nutmeg can be substituted with ground ginger and allspice for a spicier kick.
*For decorating, freeze-dried pineapples can be substituted with toasted coconut or candied carrot.
