Hummingbird Cake

I love, love Food & Home Magazine, and they’ve been really good to me and my food writing over the years, so I was delighted when they asked me to test a couple of the recipes from their exciting new baking app. They’ve collaborated on the project with the lovely people at Le Creuset, so we were also given a beautiful batter bowl and spatula to help us out, as well as a SPAR voucher for buying all the ingredients. The recipes allocated to me for testing were this very happy-making Hummingbird Cake, topped with lavish swirls of decadent cream cheese icing; as well as Rainbow-Rippled Meringues (coming up tomorrow) – all just in time to add to any Easter feasting you have planned. Nice hey?

The cake, besides being horribly delicious, is all kinds of interesting – it’s filled with the usual hummingbird-esque crushed pineapple, as well as mashed bananas, cranberries and a tumble of pecan nuts and then covered in generous slathers of silky rich icing. So, basically, it’s utterly irresistible. And absolutely fool-proof (and food processor friendly), as I made it in a bit of a hurried flurry in between looking after our new little baby Isla and picking up her big sister from school.

So that you can have all this and more deliciousness at your fingertips anytime, anywhere via your tablet, here’s a link to more information about the App, as well as how to download it.