Organic Coconut Sugar
Made from the nectar of the...
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Cakes
Hummingbird Cake - Gluten Free
15 mins
1 hours
Easy
10
If you would like an extra zesty flavour in this Hummingbird Cake, add in the lemon zest of 1 ½ lemons when making the cake, and sprinkle a little zest on the cream cheese icing.
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- Ingredients
- Method
Ingredients
Cake
- 1 x 440g can crushed pineapple in natural syrup, drained
- 1 ripe banana, peeled, mashed
- Finely grated rind of 1 lemon
- ⅓ cup (60g) desiccated coconut
- 1 cup (220g) Chelsea Organic Coconut Sugar
- 1 cup (150g) ground almonds
- 1 cup (150g) Edmonds Gluten Free Plain Flour
- 2 tsp Edmonds Baking Powder
- 2 tsp ground cinnamon
- 4 extra large eggs
- ½ cup (125ml) Simply Pure Vegetable oil
Cream Cheese Icing
- ½ cup (125g) cream cheese, softened
- ¾ cup (115g) Chelsea Icing Sugar, sifted
- 2 tsp lemon juice
- Shredded coconut, for decoration
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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5
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Method
Preheat oven to 180ºC conventional (160ºC fan forced). Grease a 6cm deep, 21cm x 10cm loaf tin or tin of similar size, and line with baking paper, allowing a 2cm overhang at sides.
Cake
Combine pineapple, banana, lemon rind, coconut, Chelsea Organic Coconut Sugar and ground almonds in a medium sized bowl. Sift over the Edmonds Gluten Free Plain Flour, Edmonds Baking Powder and cinnamon.
Put eggs and oil in a separate bowl and whisk with a fork until combined. Add to flour mixture and use a wooden spoon to mix until combined.
Pour mixture into prepared pan. Bake for 1 hour, or until skewer inserted comes out clean. Stand in tin for 10 mins to cool, then invert onto cooling rack.
Icing
Beat the cream cheese with an electric mixer until smooth and creamy. Add Chelsea Icing Sugar and lemon juice and beat until light and creamy. Spread over cake. Decorate with coconut.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Icing Sugar
Icing sugar can also be...
Reviews
5
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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