Name: Hummingbird Cake
Prep time: 20 min
Cook time: 40 min
Yield: Serves 8
Ingredients: 1 cup self-raising flour; 1 tsp McKenzie's Ground Cinnamon; 1 tsp ground cardamom; ½ cup maple syrup; 1 × 440g can crushed pineapple; ½ cup McKenzie's Desiccated Coconut; 2 ripe bananas, mashed; ½ cup chopped McKenzie's Raw Pecans; 2 eggs, lightly beaten; 1 cup sunflower oil; 1 cup cream; 250g mascarpone; 1 tsp vanilla extract; ¼ cup maple syrup; ½ cup chopped McKenzie's Raw Pecans, toasted; ½ cup McKenzie's Desiccated Coconut, toasted

Step 1

Preheat oven to 170°C. Grease and line a 24 cm round springform cake tin.

Step 2

Sift the flour, cinnamon and cardamom into a large bowl, then add the maple syrup, crushed pineapple, coconut, mashed banana, pecans, eggs and oil. Mix until well combined.

Step 3

Pour the mixture into the prepared tin and bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool on a rack.

Step 4

Whisk the cream, mascarpone, vanilla and maple syrup by hand or in a stand mixer until firm peaks form, then spread over the cooled cake. Lightly toast the extra pecans and coconut in a dry frying pan, allow to cool, and sprinkle over the top before serving.

Hummingbird Cake