A month or so ago, I had some manky bananas and a tin of pineapple in the house and I wanted to bake. I googled ‘banana & pineapple cake’ and discovered recipes for Hummingbird Cake; a really light and moist fruity-flavoured delight of a cake. I had no passionfruit at the time, but I recreated it with the added addition of the passion fruit this week for a girly jumble sale I had in the house. It seemed to go down a treat. Here’s my version of this lovely cake, with pineapple mascarpone topping, perfect for Easter, I think.
Put some music on. Maybe something a bit fruity that makes you wiggle your booty. You need to do some kitchen dancing when baking this cake.
Melted butter, to grease
1 x 440g can crushed pineapple in juice or whizz up some pineapple rings. Save some juice.
1 cup blended overripe banana
3 x fresh passionfruit pulp (take pips out if you don’t want crunch in your cake)
215g caster sugar
2 eggs, lightly whisked
150g unsalted butter, melted
265g self-raising flour, sifted
2 tsp ground cinnamon
1 x 250g Mascarpone at room temperature
125g icing sugar
Crushed (not too bitty) walnuts
Preheat oven to 170°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper.
Drain pineapple, reserving 1 tablespoon of juice. Combine the pineapple, banana, passionfruit pulp, sugar and egg in a large bowl. Stir in the melted butter. Add the flour and cinnamon. Stir until just combined. I personally use an electro-whisk here, to make it light.
Spoon into the prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into centre comes out clean. Set aside in the pan for 5 minutes to cool. Turn onto a wire rack to cool completely.
To make the mascarpone icing, use an electric whisk to gently whizz the mascarpone, icing sugar and reserved pineapple juice in a bowl until smooth. Smooth over the top of the cake, sprinkle the walnuts in the middle. Cut into fat slices and serve with Rooibos tea. Perfect combo!