Ripe Deli's Salted Caramel Hummingbird Cake
Photography by Sally Greer.
Decadent, sweet and salty - this indulgent cake recipe is taken from popular Auckland delicatessen Ripe Deli's latest recipe collection box, out now.
INGREDIENTS
The Cake
2 ½ cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of sea salt
4 eggs
1 cup rice bran oil
1 cup brown sugar
1 cup caster sugar
2 teaspoons vanilla extract
4 large bananas, mashed
420 gram tin crushed pineapple, drained
1 cup walnuts, chopped
The Icing
1 cup brown sugar
1 tablespoon golden syrup
1 cup cream
½ teaspoon sea salt
500 grams cream cheese
2 x 23cm cake tins, greased and lined
METHOD
Preheat oven to 180°C.
In a large bowl, sift together the dry ingredients. In a second bowl, whisk together the eggs, oil, sugars and vanilla.
Make a well in the middle of the dry mix. Pour in egg and oil mix, the mashed bananas, pineapple and ½ of the walnuts, mix until just combined.
Divide the batter evenly between the two tins. Bake for 35 to 40 minutes or until a skewer inserted into the middle comes out clean. Remove the cakes from the tins and set aside to cool.
To make the icing: In a saucepan over a medium heat, add the brown sugar, golden syrup, cream and salt, bring to the boil, cook for 5 minutes. Remove from the heat, set aside to cool.
Beat the cream cheese until smooth, add ½ the caramel sauce and beat until creamy.
To assembl: Slice the cakes in half, divide the icing between each layer, drizzle a spoon of the caramel over each layer. Spread the remaining icing on top and around the sides. Drizzle over the rest of the caramel and sprinkle with the reserved walnuts.
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