Ripe Deli's Salted Caramel Hummingbird Cake

. December, 2014
Photography by Sally Greer.
Ripe Deli's Salted Caramel Hummingbird Cake

Decadent, sweet and salty - this indulgent cake recipe is taken from popular Auckland delicatessen Ripe Deli's latest recipe collection box, out now.


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


​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.