The classic hummingbird cake made into a party-sized slice, although the frosted slice can be frozen and thawed at room temperature so you can freeze half of the slice have this delicious cake on hand when unexpected guests pop over for tea. To turn the slice into a layer cake, simply bake the batter in 2 spring form pans for 30 minutes and layer with the cream cheese frosting.
Note: If you would like to decorate the slice with the dehydrated pineapple flowers, you will need to start on them a day ahead.
Makes a party-sized slice
1 medium pineapple (divided use if making dehydrated pineapple flowers – see note above)
2½ cups plain flour
1 teaspoon bicarb soda
½ teaspoon salt
1½ teaspoons cinnamon
½ teaspoon allspice
½ teaspoon ground cloves
2 large bananas
½ cup olive oil, plus extra for greasing
1 cup dark brown sugar
¾ cup raw sugar
2 teaspoons vanilla extract
Cream Cheese Frosting
1 (250g block) cream cheese, softened at room temperature
50g unsalted butter, softened at room temperature
¾ cup icing sugar
1 tablespoon milk
To make the dehydrated pineapple flowers: preheat the oven to 90°C. Line a large baking sheet with non-stick baking paper.
Cut pineapple in half across, peel and slice into 5mm rounds. Place pineapple rounds on the baking sheet and dehydrate in the oven for 7-8 hours, turning pineapple round over every couple of hours or so. Once leathery in texture, remove from the oven and cool on a wire rack. Store in an airtight container in the pantry for up to a week.
To make the hummingbird slice: preheat oven to 180°C. Line a large (24cmx36cm) baking or roasting tin with non-stick baking paper.
In a large bowl, sift and whisk the flour, baking soda, cinnamon, allspice, add salt. Chop pecans and add 150g to the flour, reserving 30g (about 2 tablespoons) for decorating.
In a large bowl mash banana. Peel remaining pineapple and cut into chunks, process about 250g of the peeled pineapple in a food processor to a small chunk consistency (remaining pineapple, if any, can be stored in an airtight container in the fridge for up to 5 days – perfect for snacking). Add processed pineapple to the bowl along with eggs, oil, sugars and vanilla. Whisk well to combine.
Pour wet ingredients into dry ingredients and whisk until completely combined.
Transfer batter into the prepared baking tin and spread evenly. Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean.
Remove slice from the oven and allow to cool completely in the tin set on a wire rack. (After about 30 minutes, you can place the slice in the fridge to speed things up). Once completely cooled, remove slice from pan and transfer to a serving dish or a slice storer box.
To make the cream cheese frosting: in a large bowl using a handheld or stand mixer beat the cream cheese and butter on high speed until smooth and creamy, about 2 minutes. Add icing sugar, vanilla and milk. Beat on low speed for 30 seconds, then on high speed for a further 2 minutes.
To serve: using a knife or spoon spread frosting over the slice. Sprinkle the top with reserved chopped pecans and decorate with dehydrated pineapple flowers, if using.