Ginger Hummingbird Cake
A very delicious, moist sponge cake based on a classic carrot cake yet made with bananas, pineapple chunks and the JULES twist of finely chopped crystallised ginger. The icing is the classic cream cheese, icing sugar and butter topped with fresh lime zest as the wonderful Jamie Oliver recommends. I like to add fresh raspberries to this cake to lift its sweetness. A truly decadent cake which is wonderful especially when enjoyed with a cup of tea or coffee. Finally I recommend to read the notes for my Jules tips before you start!
Ingredients
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250ml sunflower oil- plus extra for greasing the tins
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350 g self-raising flour- sifted
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1 level teaspoon ground cinnamon
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350g caster sugar
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4 medium bananas- very ripe
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1 x 425g tin of pineapple chunks- drained
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2 large eggs
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1 teaspoon vanilla extract- or paste
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50g crystallised ginger- finely chopped
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Icing
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400g icing sugar- sifted or lump free
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150g unsalted butter- softened
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2 limes- zest and juice
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Filling
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Fresh raspberries
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Dust
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Icing sugar- sifted
Instructions
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Prepare cake tins:
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01 Grease and line the base of two 23cm round cake tins with non stick baking paper.
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Make cake:
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02 Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs, vanilla extract and finely chopped ginger. Mix until combined, then fold into the dry mixture until smooth.
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Bake:
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03 Divide the cake batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre. Allow to go cool in the tin. Run a knife around the edge of the tins, and then transferring to wire racks to cool completely.
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Make Icing
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04 Sift the icing sugar into a bow, add the butter and beat until pale and creamy. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, and beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
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Assemble:
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05 Place one sponge onto a cake board and spread with icing. Add a handful of fresh raspberries and a further layer of icing. Top with the other sponge and then grate all over with zest of the remaining lime. Dust with icing sugar.
Notes
Crystallised ginger has a very strong defined taste, a particular taste I really love but for some it may be too powerful so best to always chop finely. Again, be careful not to overheat the icing, as it may separate. I like to add fresh raspberries but they can be optional if preferred. Topping can be more icing or a simple grate of lime zest and a dusting of icing sugar using a sieve.
