Slow-cooker hum­ming­bird cake

serves 8-10 | prep 15 mins (+ cool­ing time) | cook­ing 3½ hours - - THIS MONTH -

300g (2 cups) plain flour

200g (1 cup, firmly packed) brown sugar

45g ( 12⁄ cup) des­ic­cated co­conut

1 tsp bak­ing pow­der

1 tsp ground cin­na­mon

½ tsp bi­car­bon­ate of soda

3 eggs, lightly whisked

180ml ( 3 ⁄4 cup) light ex­tra vir­gin olive oil

440g can crushed pineap­ple

260g (1 cup) mashed banana (about 3 ba­nanas)

105g ( 3 ⁄4 cup) pecans, toasted, chopped, plus ex­tra, to serve

1L (4 cups) warm water

Store-bought caramel sauce or dulce de leche, to driz­zle

cream cheese ic­ing

250g pkt cream cheese, chopped, at room tem­per­a­ture

70g un­salted but­ter, chopped, at room tem­per­a­ture

1 tsp vanilla ex­tract

300g (2 cups) ic­ing sugar mix­ture

1 Grease a round 20cm (base mea­sure­ment) cake pan. Line base with bak­ing pa­per. Whisk flour, sugar, co­conut, bak­ing pow­der, cin­na­mon, bi­carb and a pinch of salt in a bowl un­til com­bined. Make a well in cen­tre.

2 Add egg, oil, pineap­ple and banana to the well. Stir to com­bine. Stir in the pecans. Pour into pre­pared pan. Smooth sur­face.

Place a wire trivet or rack in a 5L slow cooker. Add enough water to slow cooker to cover base, leav­ing top of rack ex­posed. Place pan on rack. Cover and cook on Low for 3½ hours or un­til a skewer in­serted in cen­tre of cake comes out clean. Re­move from cooker and cool com­pletely in pan.

3 For the ic­ing, use an elec­tric beater to beat the cream cheese, but­ter and vanilla in a bowl un­til smooth. Grad­u­ally beat in the ic­ing sugar un­til well com­bined.

4 Use a large ser­rated knife to cut cake in half hor­i­zon­tally. Spread with a third of the ic­ing. Top with re­main­ing cake. Spread re­main­ing ic­ing all over cake. Driz­zle with caramel. Scat­ter with the ex­tra pecans.

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