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Seeded Hummingbird Cakes
A deliciously moist, and almost healthy, cake with pineapple, banana and toasted coconut!
440g can crushed pineapple in syrup • 1 cup whole wheat flour . cup self-raising flour • . teaspoon ground cinnamon . teaspoon ground ginger • 1 cup light brown sugar . cup desiccated coconut, toasted • 1 cup mashed banana 2 eggs, beaten • . cup oil
Cream Cheese Icing
100g butter, at room temperature • 150g cream cheese, softened 1. cup (240g) icing sugar, sifted
chocolate-dipped pretzel “twigs”
• shaved coconut, toasted
1 Preheat oven to 180. Grease a Bundt tin.
2 Drain the pineapple and reserve 60ml of the syrup; set aside.
3 Sift the dry ingredients into a bowl, add the sugar, stir and using a wooden spoon, stir in the crushed pineapple, reserved syrup, coconut, banana, egg and oil. Pour into the prepared tin.
4 Bake the cake for 40-50 minutes until a skewer inserted comes out clean. Stand cake in tin to cool before turning out onto a wire rack.
5 To make the icing: beat the butter and cream cheese together until light and fluffy, gradually add the icing sugar.
6 Spread cream cheese icing on the top of the cake and decorate with pretzel twigs and shaved coconut.