I’ve been messing about in the kitchen again.
This time, I’ve made an adaptation of a cake known to many of you as Hummingbird Cake, and recently featured by Jamie Oliver on the Comfort Food series. Obviously, mine’s gluten free, and I’ve made a few other adjustments too. So rather than pretend it’s ‘proper’ Hummingbird Cake, I’m calling it Yellow Bird Cake, after the tune they play on steel drums in all movies when they want to indicate a Caribbean setting. After all, what could be more tropical than bananas, pineapples and passionfruit? And these are the flavours of Yellow Bird Cake, together with dark brown sugar, cinnamon and a touch of allspice. It’s filled and topped with a creamcheese and passionfruit blend which is delicious enough to eat by itself with a spoon.
Yes, alright, there are sticky crumbs and smears on my plate. And yes, I did fairly extensively lick the bowls and spatulas. And yes, the cake won’t win any prizes for looks because I went a little crazy with the topping and filling, so it’s extremely oozy, but it’s sooooo goooood!
350g (12oz) gluten free self raising flour (or use all purpose with 2 tsp baking powder)
1 tsp ground cinnamon
½ tsp allspice
large pinch salt
1 tsp baking powder
250ml (8 fl.oz) vegetable oil (I used olive, but sunflower or a nut oil would be nice too)
350g (12oz) soft dark brown sugar
4 small very ripe (even black) bananas, mashed
440g (15oz) can crushed pineapple in juice, drained
2 large eggs, at room temperature
250g (8oz) cream cheese at room temperature
Pulp of 2 passionfruit (you can sieve it if you want. I didn’t)
300g (10oz) icing (powdered) sugar
Preheat the oven to 180ºC/Gas 4/350ºF.
Grease and line the bottom of 2 springform 23cm cake pans.
Sieve and blend together the dry ingredients in a large bowl.
Mix the mashed bananas, oil, eggs and pineapple in another bowl till thoroughly blended, then gently fold them into the dry ingredients until there are no dry bits or flour showing. Don’t over mix. Divide the batter between the two cake pans, and bake for 35 – 40 mins until golden and springy. Run a knife around the outside, cool in the pan for 10 minutes, then turn out and cool completely on wire racks.
To make the filling, in a stand mixer with paddle attachment, beat the cream cheese till smooth, then add the passionfruit pulp and icing sugar, and beat until it’s just smooth. Refrigerate till needed – it will firm up a bit more in the fridge. You could consider adding the passionfruit pulp a bit at a time, in case yours are very large, you don’t want the filling to be quite as squidgy as mine… a firmer filling will be tidier.
When the cake halves are cool, sandwich together with the filling and spread the remainder over the top.
Then get stuck in!