Ooooh I always feel a little odd using (stealing?) another chef’s recipe but this fantastic cake looked incredible and having made it, I’m not sure there’s any room for improvement in the cake itself! I saw this as the recipe of the day on Jamie Oliver’s ❤ website and it looked stunning and so summery, so I just had to try it out! I had to sub out the pineapple chunks for peaches due to an allergy and having tasted the icing, I chose not to crumble the pecan brittle as it was all sweet enough already for me, but those with a real sweet tooth should go the whole hog.
Either way it’s gorgeous! The banana gives this cake a ridiculously light and velvety texture and bursting with summery peach, citrus notes and mellow nuttiness. Sometimes I’m too lazy to follow the icing recipes and often they make a nice light cake far too heavy for me but the icing really works here, chocca with zesty lime and whipped cream cheese…yes! With some simple decoration you have a showstopper for any occasion (or just a fabulous cake, for when you really need some cake). Uhhhh….always!
Jamie’s Hummingbird Cake
- 250 ml olive oil , plus extra for greasing
- 350 g self-raising flour
- 1 tsp ground cinnamon
- 350 g golden caster sugar
- 3 medium-sized very ripe bananas
- 1 x 410 g tin of peach halves, diced
- 2 large free-range eggs
- 1 teaspoon vanilla extract
- 50 g pecans
For the Icing:
- 400 g icing sugar
- 100 g unsalted butter
- 150 g cream cheese
- Juice of a lime
- Lime zest
- Crushed mixed nuts
First off, preheat the oven to 180°C/160°C fan/gas 4 then take out two 23cm round cake tins. Grease with some butter, line at least the bottom with baking parchment and leave for later.
In a large mixing bowl, combine the flour, cinnamon, sugar and salt. In a large (at least a pint) measuring jug, measure the oil, add the eggs and vanilla then give a good whip with a small whisk to add some air. In a separate bowl, smash up the lovely ripe bananas up with a fork and add them to the oil mix (this doesn’t look appetising at this point but bear with me!). Drain and finely chop the peaches, add to the liquids and mix until combined.
Next up, add the wet ingredients into the dry along with the chopped pecans and gently fold together, making sure to catch any flour at the very bottom of the bowl. Spoon half the batter into each of the prepped tins and bake in the centre of the oven for 35 to 40 minutes until golden and a skewer comes out clean. Allow to cool for 10 minutes before releasing from their tins and leaving to cool completely on a wire rack.
While the sponge is cooling, make the icing! First, sift the icing sugar into a mixer bowl (I use a Kenwood/KitchenAid), then add the butter and beat. Once that’s pale and creamy, add the cream cheese and juice of 1 lime, and mix until just combined. To assemble, place the lower sponge on a cake stand/board/slate and smother with half the icing, top with the other sponge and smooth on the other half. Sprinkle with crushed mixed nuts, lime zest and any edible flowers if you have them! Serve fresh with a cup of earl grey on a summery afternoon.