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Gluten-Free Hummingbird Cake Recipe - Great British Chefs Recipe

Name: Gluten-Free Hummingbird Cake Recipe - Great British Chefs
Ingredients: 1 pineapple, fresh; 125ml of light olive oil, or sunflower oil, plus extra for greasing; 125g of caster sugar; 3 large eggs, separated; 75g of nut butter, such as cashew, almond or peanut; 75g of pecan nuts, roughly chopped; 100g of pineapple, chopped (fresh or tinned); 1 passion fruit; 200g of banana, mashes (approximately 3 medium bananas); 100g of maize flour; 100g of desiccated coconut; 1 tsp gluten-free baking powder; 2 tsp vanilla paste, or vanilla extract; 1 tsp cinnamon; 150g of unsalted butter, softened; 150g of icing sugar, sifted; 1 lime, or lemon, zested; 1 dash of Malibu, or other coconut rum (optional); 280g of full-fat cream cheese; 6 glorious gluten-free treats to bake this half term; 6 glorious gluten-free treats to bake this half te...

greatbritishchefs.com

Ingredients

1 pineapple, fresh

125ml of light olive oil, or sunflower oil, plus extra for greasing

125g of caster sugar

3 large eggs, separated

75g of nut butter, such as cashew, almond or peanut

75g of pecan nuts, roughly chopped

100g of pineapple, chopped (fresh or tinned)

1 passion fruit

200g of banana, mashes (approximately 3 medium bananas)

100g of maize flour

100g of desiccated coconut

1 tsp gluten-free baking powder

2 tsp vanilla paste, or vanilla extract

1 tsp cinnamon

150g of unsalted butter, softened

150g of icing sugar, sifted

1 lime, or lemon, zested

1 dash of Malibu, or other coconut rum (optional)

280g of full-fat cream cheese

6 glorious gluten-free treats to bake this half term

6 glorious gluten-free treats to bake this half te...

Method

Line a tart tin

Preheat the oven to 110°C/gas mark ¼ and line 2 baking sheets with baking parchment

Put the slices on the lined baking sheets and bake for at least 1 hour, turning them over after about 30 minutes. When the slices are dry to the touch and beginning to turn papery, carefully transfer them to a mini muffin tin (or any similar bun tin) to shape them into flowers

Reduce the oven temperature to its lowest setting (if it will go any lower) and keep checking until the pineapple flowers have dried out completely. You can even turn off the oven and leave overnight. Store the flowers in an airtight container until needed

Preheat the oven to 180°C/gas mark 4. Grease 2 15cm (6 inch) loose bottom or springform cake tins and line with baking parchment

To make the cake, whisk the oil with the sugar in a large mixing bowl, then add the egg yolks, nut butter, chopped pecans and chopped pineapple

Scoop out the passion fruit seeds and pulp and add this to the mix, along with the mashed banana. Stir in the flour, coconut, baking powder and flavourings and mix well

In a separate bowl, whisk the egg whites until stiff, and then carefully fold them into the cake mixture, so they are incorporated without losing too much air

Divide the mixture between the 2 tins and bake for about 30 minutes, until the cakes have shrunk slightly from the sides of the tins and a skewer inserted in the centre of the cake comes out reasonably clean

Let the cakes cool in the tins for a while, then turn out onto a wire rack

To make the frosting, whisk the softened butter with the icing sugar, lemon or lime zest and a little coconut rum, if using. Add the cream cheese and keep whisking until light and fluffy

To assemble, slice each cake in 2 horizontally and place 1 half on a plate or cake stand. Sandwich the cakes together with 3/4 of the frosting, then top with the rest. Decorate with pineapple flowers before serving

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