Entertaining Dessert

Hummingbird cake with caramelised meringue and sugared pecans

Name: Hummingbird cake with caramelised meringue and sugared pecans recipe
Yield: 15
Ingredients: 3 cups (450g) plain flour, sifted; 1 3/4 cups (385g) caster sugar; 1 tsp bicarb soda; 1/2 tsp baking powder; 2 tsp mixed spice; 1/4 tsp ground nutmeg; 1/2 cup (45g) desiccated coconut; 1/2 cup (70g) pecans, roughly chopped; 3 eggs, lightly beaten; 440g can crushed pineapple in juice; 1 1/4 cups mashed banana (approx. 3 large bananas); 1 cup (250ml) light olive oil; 2 tsp vanilla extract; 250g cream cheese, softened; 75g unsalted butter, softened; 1 1/2 cups (180g) pure icing sugar, sifted; 1 egg white; 2 tbs whisky; 1 cup (220g) white sugar; 1 1/2 cups (210g) pecans; 6 egg whites; 1 1/2 cups (330g) caster sugar

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by Georgina Esdaile

Food Editor

Nov 02, 2021

With layers of irresistible cream cheese and fluffy meringue, this hummingbird layer cake is worthy of any special celebration. You'll need 2 x 20cm x 30cm slice pans and a kitchen blowtorch for this recipe.

3 cups (450g) plain flour, sifted
1 3/4 cups (385g) caster sugar
1 tsp bicarb soda
1/2 tsp baking powder
2 tsp mixed spice
1/4 tsp ground nutmeg
1/2 cup (45g) desiccated coconut
1/2 cup (70g) pecans, roughly chopped
3 eggs, lightly beaten
440g can crushed pineapple in juice
1 1/4 cups mashed banana (approx. 3 large bananas)
1 cup (250ml) light olive oil
2 tsp vanilla extract

Cream cheese icing

250g cream cheese, softened
75g unsalted butter, softened
1 1/2 cups (180g) pure icing sugar, sifted

Sugared pecans

1 egg white
2 tbs whisky
1 cup (220g) white sugar
1 1/2 cups (210g) pecans

Meringue

6 egg whites
1 1/2 cups (330g) caster sugar

Method

1.

Preheat oven to 170°C/150°C fan-forced. Grease two 20 x 30cm slice pans and line with baking paper.
2.

Mix flour, sugar, bicarb, baking powder, spices, coconut and pecan in a large bowl. In a separate bowl, whisk eggs, pineapple with juices, banana, oil and vanilla, until smooth and well combined. Add pineapple mixture to flour mixture and stir to just combine. Divide mixture evenly among prepared pans. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
3.

For the sugared pecans, line a baking tray with baking paper. Place egg white in a small bowl and whisk until frothy. Add whisky and whisk to combine. Place sugar in a separate bowl. Add pecans to egg white mixture. Stir to coat. Remove using a slotted spoon. Toss in the sugar. Place in an even layer on prepared tray. Bake, stirring halfway, for 15-20 minutes, until toasted and dry. Cool completely. Roughly chop.
4.

For the icing, place all ingredients in a stand mixer fitted with the paddle attachment and beat for 4-5 minutes, until pale and smooth.
5.

When ready to serve, make meringue. Place egg whites and sugar in the heatproof bowl of a stand mixer set over a saucepan of simmering water (don't let base of bowl touch the water). Stir until sugar has dissolved and mixture is hot. Place bowl in stand mixer fitted with the whisk attachment and whisk on high for 8-10 minutes, until mixture is thick and has completely cooled.
6.

Place one cake layer on a serving plate. Spread with the cream cheese icing. Top with the second cake. Spoon over the meringue and use a blowtorch to lightly brown the meringue. Sprinkle with the sugared pecans to serve.