Hummingbird bundt
Recipes taken from Bundt by Melanie Johnson, photography by Nassima Rothacker, published by Ebury Press, £28.
SERVES 8
Has a cake ever had a more romantic name? Red velvet is certainly in the running but ‘hummingbird’ conjures images of brightly coloured birds with a tropical backdrop of palm trees and turquoise water. The name has done its job; pineapple and coconut will take you to the island of Jamaica, where the hummingbird cake originated in the 1960s.
For the bundt tin
1tbsp butter
1tbsp plain flour
For the cake
225g (8oz) unsalted butter, melted
200g (7oz) golden caster sugar
3 free-range eggs, beaten
1tbsp vanilla bean paste
225g (8oz) bananas, mashed
200g (7oz) tinned crushed pineapple
65g (2oz) desiccated coconut
225g (8oz) self-raising flour
100g (3½oz) pecans and walnuts, chopped
For the cream cheese frosting
1tsp vanilla bean paste
125g (4½oz) cream cheese
50g (1¾oz) unsalted butter, softened
