Teresa Cutter's healthy hummingbird cake

Name: Teresa Cutter's healthy hummingbird cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 12
Ingredients: 600g thick Greek-style yoghurt; 150ml organic maple syrup; 2 tsp vanilla bean paste; 150g mashed banana (about 2 bananas); 3 eggs; 1/2 cup (180g) raw honey; 1/2 cup (125ml) extra virgin olive oil or macadamia oil; Finely grated zest of 1 orange; 1 tsp vanilla extract; 1 tsp bicarbonate of soda; 240g wholemeal spelt flour; 100g desiccated coconut; 250g pineapple flesh (from about 1/2 a pineapple), finely chopped; 2/3 cup (95g) pecans, roughly chopped; 1/4 cup (60ml) passionfruit pulp (from about 3 passionfruit)

2 ratings

10m

Hummingbird cake with labneh and passionfruit

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by delicious. team

delicious. team

May 01, 2017

A luscious cake that’s bursting with real fruit goodness! It’s loaded with fresh chunks of sunny pineapple and scented with vanilla, capturing the magical essence of a tropical paradise by the ocean. This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.

600g thick Greek-style yoghurt
150ml organic maple syrup
2 tsp vanilla bean paste
150g mashed banana (about 2 bananas)
3 eggs
1/2 cup (180g) raw honey
1/2 cup (125ml) extra virgin olive oil or macadamia oil
Finely grated zest of 1 orange
1 tsp vanilla extract
1 tsp bicarbonate of soda
240g wholemeal spelt flour
100g desiccated coconut
250g pineapple flesh (from about 1/2 a pineapple), finely chopped
2/3 cup (95g) pecans, roughly chopped
1/4 cup (60ml) passionfruit pulp (from about 3 passionfruit)

Method

1.

To make labneh frosting, combine yoghurt and 1/2 tsp salt in a bowl. Transfer to a colander lined with muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover and place a plate on top to weigh down. Chill for 24 hours for liquid to drain.
2.

The next day, fold maple and vanilla paste through labneh. Chill until needed.
3.

Preheat oven to 180°C. Grease the base and sides of two 20cm cake pans and line with baking paper.
4.

Combine banana, eggs, honey, oil, orange zest, vanilla and bicarb in a bowl. Fold through flour and coconut, then add pineapple and pecan and fold to combine.
5.

Divide the batter evenly between the prepared pans. Place in the oven and bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool for 30 minutes in pans, then remove cakes from pans and transfer to wire racks to cool completely.
6.

When cool, place one cake on a cake stand. Spread with 1/2 cup frosting, then top with the second cake. Spread the remaining frosting thickly over top and sides, smoothing with a palette knife. Top with passionfruit pulp to serve.