Treats and things

A few weeks ago I mentioned that I had been busy baking for a good friend’s pre-wedding high tea – I now have some photos to share with you…

We were fortunate to have a beautiful summers day for the occasion and about 15 of her friends joined us. One of the bridesmaids brought lanterns over from Australia which we hung above the table and I brought along a big bunch of hyndrangeas (our corner store always has an abundance of inexpensive fresh flowers!). We enjoyed Almond & Raspberry slice, little Chocolate Lamingtons, Ginger Kisses and Hummingbird Cake. Also, the bride’s mother made some delicious club sandwiches and my own mum brought Apricot and Chocolate truffles – it was a true feast!

I was surprised that many of the guests hadn’t tried Hummingbird Cake before, but they all enjoyed the subtle fruity and spicy flavours which are complemented so well by the cream cheese icing. I have included the recipe below the photos for those who wish to try it (it’s another ‘good to have’ recipe that is relatively easy to make and always gets great reviews!).

Hummingbird Cake

3 eggs
1 cup caster sugar
1/2 cup rice bran or grape seed oil
440g can crushed pineapple, drained of juice
2 mashed bananas
1/2 cup desiccated coconut
1 1/3 cups self-raising flour
Pinch of salt
1 tsp ground cinnamon

CREAM CHEESE ICING
250g cream cheese, at room temperature
1/2 cup icing sugar
Finely grated zest and juice of half a lemon

Heat oven to 160 degC fan bake. Grease and line the base of a 22cm round cake tin with nonstick baking paper.

Place the eggs and sugar in a bowl and beat until pale and creamy, then beat in the oil. Stir in the drained pineapple (but not the juice), mashed bananas and coconut.

Sift flour, salt and cinnamon over egg mixture and stir to combine. Spread mixture into prepared tin and bake for 65 minutes or until a skewer inserted in the centre comes out clean. Remove cake to cool completely.

To make cream cheese icing, beat cream cheese until smooth then beat in icing sugar, lemon zest and juice. Spread over cooled cake and decorate, as desired.