Hummingbird cake recipe | Sainsbury`s Magazine

Ingredients

• 125ml vegetable oil, plus extra to grease
• 125g pecans
• 1 x 227g tin pineapple (slices or pieces)
• 320g plain flour
• 175g light brown soft sugar
• 125g golden caster sugar
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp fine salt
• 1½ tsp ground cinnamon
• 5 cardamom pods, seeds finely crushed
• 425g mashed overripe bananas (about 4-5 medium)
• 180ml almond milk
• 1 tsp vanilla extract
• 8 x 1-2mm pineapple rounds (thinly sliced from a peeled pineapple)
• 2 tsp maple syrup
• 200g Flora plant-based salted butter, softened
• 400g icing sugar
• 1 tbsp almond milk
• zest of 1 lime, plus the juice of ½