Hummingbird cake

• vegetable oil↗225ml ml

  plus extra for the tins

• self-raising flour↗300g g
• baking powder↗½ tsp tsp
• golden caster sugar↗300g g
• ground cinnamon↗1 tsp tsp
• cardamom pods↗2

  cracked open and seeds finely crushed

• whole nutmeg↗

  for grating

• very ripe bananas↗2

  mashed

• medium eggs↗3

  beaten

• pineapple chunks↗150g g

  from a can, drained and chopped

• pecans↗80g g

  finely chopped

• full-fat soft cheese↗200g g
• softened, unsalted butter150g g
• runny honey↗80g g
• icing sugar↗80g g
• large orange↗1

  zested

• edible flowers

  and dried pineapple rings, to decorate (optional)

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.

2. 2

   Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.

3. 3

   Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.

4. 4

   Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.