Hummingbird cake

Yummy yum yum yum.
I've just finished scoffing this piece :-) I couldn't help it!

It is also gluten free and dairy free, and it is made of so much fruit it has to be healthy, right???
Next time you're looking for a classy tea-time treat and want to venture off the chocolate pathway (shock!) give this a try. You won't be sorry***


***unless you do not like or are allergic to bananas, pineapple or walnuts, then, you may be :-)

Gluten free, dairy free Hummingbird cake

Ingredients

250g gluten free flour (SRF or plain)
(2 teaspoons GF baking powder if using plain flour like I did)
1/2 teaspoon ground coriander (yes, I know, I was surprised too)
1/2 teaspoon ground cinnamon
270g brown sugar
440g crushed pineapple, drained
50g dessicated coconut
2 ripe bananas, mashed
1/2 cup walnuts, chopped
2 eggs
250ml (1 cup) oil (I used rice bran oil)

Preheat oven to 180 degrees. Grease and line a round cake tin.
Mix all dry ingredients in a bowl. Add the pineapple, bananas, walnuts, eggs and oil and combine.
Pour into pre-greased tin and bake until golden brown and skewer comes out clean (original recipe recommends 40 minutes; mine oven took 60 minutes).
Cool and then enjoy how you wish - I like mine as is with a mug of Japanese cherry green tea. You can ice it with cream cheese icing if you would prefer it dairy-fied.

(1 tub philadelphia cream cheese, icing sugar (GF), lemon juice - I did not measure any quantities, just mix in little bits of each until it tastes as you like it. I prefer mine less sweet so I don't add tons of icing sugar (maybe 1/2 cup??) and two (minimally enthusiastic) squeezes of a lemon half. But go mad...experiment!)

Enjoy!

xxx