Hummingbird Christmas Cake
PREP: 20 MIN | COOK: 35 MIN | SERVES: 8
What you’ll need…
- 200g self-raising flour
- 150g caster sugar
- 65g desiccated coconut
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- 330g crushed pineapple in natural juice
- 1 small banana, mashed
- 1 small carrot, grated
- 150g roasted sweet potato flesh (about 2 sweet potatoes)
- 1 small zucchini, grated
- Zest of 1 lime
- 80g Sunbeam Raw Cashews, plus extra to decorate
- 200g Angas Park Fruit Medley
- 140ml coconut oil
- 3 eggs
- Pinch of sea salt
- Australian native flowers and Angas Park Fruit Salad, to decorate
CREAM CHEESE ICING
- 375g cream cheese, room temperature
- 120g cultured butter, room temperature
- 150g icing sugar, sifted
- Natural coconut essence, to taste
- Juice of 1 lime
Method
Preheat 170ºC (150ºC fan). Grease and line 2 x 17cm round cake tins.
Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl. Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined. Divide evenly among the two pans then bake for 35 mins. Allow to cool completely in tins before turning out.
To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.
To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top. Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.