Hummingbird cake – The Irish Times
Ingredients - For the sponges: - 4 medium-sized ripe bananas - 4 eggs - 1 tsp vanilla extract - 250ml sunflower or light olive oil - 75ml milk - 250g pineapple
Keywords
- magazine
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Ingredients
- 4 medium-sized ripe bananas
- 4 eggs
- 1 tsp vanilla extract
- 250ml sunflower or light olive oil
- 75ml milk
- 250g pineapple (fresh or tinned), cut into small cubes
- 375g self-raising flour
- 1 tsp ground cinnamon
- 325g light brown sugar
- 75g pecan nuts, roughly chopped
- 300g soft butter
- 160g icing sugar, sifted
- 160g runny honey
- 400g cream cheese, at room temperature
- 50g caster sugar
- 20ml water
- 100g pecan nuts, cut into halves or small pieces
- Edible flowers (optional)
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