Hummingbird Cake(Husband’s birthday)

hummingbird cake 0

by sivia

            Happy birthday My love, husband

To husband,

Every time life has been tough and every time a storm tried to blow me away, you have been my rock and you have always saved the day.

Every time I look at you and every time I see your handsome face, I feel lucky to be your wife and I feel glad that no one else took my place. Happy birthday my dear.

 Love, wife

Nothing big or exquisite of this birthday cake.

This year would love to bake something way different from the other birthdays

Hope he likes it.

I love the soft and moist of this hummingbird cake with so much of flavour from the bananas and pineapple. Top up with this cream cheese frosting,makes this cake extra moist and rich.


by sivia

Components you need:

  • Hummingbird cake
  • Cream cheese frosting
  • Hazelnut brittle

Hummingbird cake:

  • 3 large bananas, mashed
  • 400g pineapple from the tin, chopped(drain the excess juice)
  • 100ml vegetable oil
  • 150ml olive oil
  • 3 small size eggs (separate egg whites and yolks)
  • 350g self raising flour, sifted
  • 1 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • dash of  nutmeg powder (Optional)
  • 100g castor sugar
  • 100g brown sugar
  • 50g castor sugar
  • 1/8tsp sea salt

1)Preheat the oven to 190C. Grease and flour 2 x 20cm round cake tins.

2)Sift the flour, cinnamon,ginger and nutmeg powder  into a mixing bowl, then add the sugar and  sea salt.

3)Place mashed bananas in a bowl, add in chopped pineapple. Add in oil.

4)Lightly beat the egg yolks and add into the bananas mixture from step (3).Mix until combined.

5)Fold into the dry mixture until smooth.

6)In a clean mixing bowl: Beat egg whites until foamy, then slowly add in 50g of castor sugar in 2 additions.Fold meringue into the flour mixture in 2 additions until well combined.

7)Divide the batter evenly between your prepared tins. Bake for 60 to 70 minutes at 190C-200C, or until skewer inserted in the middle and comes out clean, depending on individual oven.

8)Once baked, allow to cool in the cake pan for 10 minutes, then transfer into cooling racks to cool completely.


a)You can use fresh pineapple, choose the ripen one.

Cream cheese Frosting:

  • 200 g icing sugar, sifted

  • 80 g Western Star unsalted butter, (at room temperature)

  • 125g, Philadelphia light version cream cheese(Room temperature)

  • 1 lemon, juice and zest