Hummingbird cake topped with pineapple flowers Recipe

Name: Hummingbird cake topped with pineapple flowers
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8-10 servings
Ingredients: 200g/7oz pineapple chunks (drained weight), drained and patted dry with kitchen paper; 200g/7oz bananas, peeled (weight after peeling); 100g/4oz pecans; 250g/9oz self-raising flour; 250g/9oz light muscovado sugar; 3 medium eggs; 200ml/7fl oz sunflower oil; Zest of 1 orange; 50g/2oz butter, softened; 50g/2oz icing sugar; 180 g. tub full-fat cream cheese; 125 mL carton double cream; ¼ tsp vanilla extract; 1 pineapple; 3 x 18cm/7in round sponge tins, greased and base-lined with baking parchment

Ingredients

200g/7oz pineapple chunks (drained weight), drained and patted dry with kitchen paper
200g/7oz bananas, peeled (weight after peeling)
100g/4oz pecans
250g/9oz self-raising flour
250g/9oz light muscovado sugar
3 medium eggs
200ml/7fl oz sunflower oil
Zest of 1 orange
50g/2oz butter, softened
50g/2oz icing sugar
180 g. tub full-fat cream cheese
125 mL carton double cream
¼ tsp vanilla extract
1 pineapple
3 x 18cm/7in round sponge tins, greased and base-lined with baking parchment

	PREP TIME 40m	COOK TIME 25m	TOTAL TIME 1h5m
YIELD 8-10 servings

Instructions

Preheat the oven to gas mark 4/180°C (160°C in a fan oven). Place pineapple chunks into a food processor with the peeled banana and nuts. Whizz until the banana is smooth, then add remaining cake ingredients and blend for a few seconds until mixed. Pour the mixture evenly between the 3 prepared tins and bake for 20 to 25 mins. Leave for 5 mins, then put on to a wire rack to cool.
To make the icing: beat the butter in a medium bowl until smooth, then beat in the icing sugar. Add the cream cheese and beat until smooth. Add the cream and vanilla extract and whisk until the mixture is thick enough to spread. Sandwich the cakes together with a little of the icing, then spread the remainder over the top and sides.
To make the pineapple flowers: cut the top and base off the pineapple. Using a sharp knife, cut away all the peel. You will be left with lots of little brown eyes, arranged in diagonal rows spiralling around the pineapple. Make shallow, V-shaped cuts to remove the eyes all around the fruit. Then, cut the fruit into the thinnest possible slices; they should be almost transparent. Lay the slices on kitchen paper and pat dry.
Heat the oven to gas mark ¼/120°C (100°C in a fan oven). Lay the pineapple slices in a single layer on one or two baking trays and bake for 30 mins. Turn each slice over and bake for a further 30 mins. Continue to cook, checking every 15 mins, until the fruit has dried out and become leathery and dry but not too brown. Remove and cool (you can store the dried pineapple slices in an airtight container for up to 2 weeks). When ready to serve, arrange the slices on top of the cake. The cake will keep for 3 to 4 days in a container in the fridge.

Desserts