Tag Archive: cake

Hummingbird Cake

IMGP0935We hope you are all keeping well. We are having a lovely summer here in Auckland. Sorry we have not been around much due to family visits and commitment to work. Here is our take on Hummingbird cake, from the U.S.A, a cake that has only been on the cake scene over the past 35 years! Right, here we go guys & girls,

this is what you will need for the cake:IMGP0839 3 1/4 cups self raising flour

1 1/2 cups caster sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

3 eggs lightly beaten

300ml canola oil

220g tin of crushed pineapple

2 cups of crushed banana (approx. 4 bananas)

1 cup of pecan nuts, toasted and coarsely chopped

1 cup long thread coconut

For the vanilla cream cheese icing:

125g unsalted butter, at room temperature

175g full fat cream cheese

3 1/2 cups icing sugar, sifted

1 teaspoon good quality vanilla extractIMGP0895 you will also need a cake tin, we used a 22cm, which we borrowed from our lovely neighbor Molly (we haven’t made our millions yet), baking paper, nice big mixing bowl, measurement cups and a  skewer to check if the little beauty is cooked and a mixer! Lets get cracking! Preheat your oven to 180c, butter and line your cake tin with baking paper. Sift the flour ginger and cinnamon into a big mixing bowl, add sugar and mix.IMGP0847 Add eggs, oil and pineapple and mix gently till all combined.IMGP0851IMGP0853IMGP0855 Add banana followed by the coconut and pecan nuts and fold. IMGP0859IMGP0868IMGP0871IMGP0873 pour mixture into your pre prepared cake tin, IMGP0875IMGP0877place in the middle of the oven and bake for approx. 2 hours. IMGP0878When you insert your skewer into the center and it comes out clean, then its cooked! Remove from the oven, allow to cool slightly in the tin,IMGP0884 around 15 minutes, turn out on a cooling wire and allow to cool completely!IMGP0888 What we need to do now is trim the top off and cut the cake into 3, horizontally. IMGP0891IMGP0892IMGP0894

Now time to make the icing.

Using an electric mixer, beat the butter in a bowl until smooth.IMGP0898

Add the cream cheese and beat till well combined.IMGP0901Add one third of the icing sugar and beat well to combine.IMGP0906 Add the remaining icing sugar in 2 batches beating well after each one.IMGP0907

IMGP0913Today we have a very special guest learning some new skills and making sure we have 100% no wastage. Diesel.IMGP0919Add the vanilla and beat at high speed until light and fluffy.IMGP0920

Place the top of the cake on a cake board or a cake stand and spread a good dollop of icing sugar on it coming out to the edges.IMGP0923

Put the middle layer of the cake on top and repeat with the icing.IMGP0925IMGP0926

Place the final(being the bottom) layer and ice the top and sides.IMGP0928IMGP0931IMGP0934

Job done! Enjoy.

Lazy cake or Tinginys in Lt


This recipe is very easy, maybe that’s where the name comes from I don’t know 🙂 and it is very tasty! Great to get your kids to help you too.

So for this recipe you will need:

  • 400g Cookies (crunchy and not too sweet)
  • 100g butter
  • 2 small tins of sweet condensed milk
  • 5 tablespoons cocoa

Crumble the cookies.

Melt the butter in a saucepan (or microwave)


Add condensed milk and cocoa while stirring, bring to the boil.

To avoid lumps you can mix cocoa with a small quantity of milk before adding to butter.
Pour the biscuits into the mixture and stir well.

Spoon it on cling film.

and form like a salami to whatever size you want.


Let it cool slightly, place it in the fridge for several hours till it’s hard.


Orange and Almond cake

So as promised my lovely orange and almond cake!!!

It’s a very easy recipe only remember you do need to have a food processor! You see I get very excited about a recipe and don’t actually read it fully and in the middle of it realise that I am missing something 🙂 Well at least I got all my ingredients right ha ha.

And they are as follows:

  • 2 large navel oranges (choose oranges with unblemished skins as the whole fruit is used in this recipe)
  • 5 eggs
  • 250 g caster sugar
  • 250 g ground almonds
  • 1 tsp baking powder or gluten-free baking powder  if you want it to be gluten-free
  • Pure icing sugar to serve

So to start place the oranges in a large saucepan and cover with cold water, bring to the boil and simmer for 2 hours then drain and leave to cool. 

Now heat the oven to 170 C and get your tin ready. Grease the base and sides of a 23 cm/9 in spring-form tin and line it with baking paper.

My tin is a little smaller 🙂 so I left the sides slightly higher, just in case, ha ha.

Chop the oranges into quarters, discard any seeds, then place the chunks into a food processor and puree until smooth. I of course don’t have one so chopped the oranges with a knife till smooth, it took a while…

Then whisk the eggs and the sugar together until thick and foamy and the mixture forms the trail from the beater it is ready.

Stir together the ground almonds, baking powder and orange puree, add a large spoon of egg mixture to loosen it then fold the rest of it in.

Pour into the prepared tin (you can see my tin is tiny bit small)  Bake for 1 hourLeave the cake to rest in the tin for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake tastes better the next day and can be prepared up to 48 hours in advance. To serve, sift icing sugar on top and you can decorate with orange zest and almonds. Yum yum! It is soooo good!

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