Mary Berry Hummingbird Cake

Mary Berry Hummingbird Cake is delicious and was created using self-raising flour, caster sugar, baking powder, ground cinnamon, walnut pieces, ripe bananas, pineapple chunks, eggs, vanilla essence, and sunflower oil. Making this recipe takes about 1 hour and 30 minutes and serves 10 people.

Try More Mary Berry Recipes:

• Mary Berry Chocolate Eclairs
• Mary Berry’s Death By Chocolate Cake
• Mary Berry Chiffon Cake Recipe

💗 Reasons To Add This Recipe To Your Repertoire

• Flavorful Blend. When you mix ripe bananas, pineapple, and cinnamon in the cake, you get a delicious flavor.
• Moist and tender. Thank you to the bananas and pineapple for making the cake moist and soft.
• Easy to make. Cooks of all skill levels can use this recipe because it is simple to follow.
• Irresistible Icing. The tangy and tasty cream cheese filling makes the cake taste even better.

❓ What Is Mary Berry’s Hummingbird Cake Recipe?

The Mary Berry Hummingbird Cake is a moist and flavorful dessert made with self-raising flour, ripe bananas, pineapple chunks, and a touch of cinnamon. The bright and delicious blend of ingredients, like a hummingbird, inspired its name.

📜 Mary Berry Hummingbird Cake Ingredients

For The Sponge

• 250g (9oz) self-raising flour
• 250g (9oz) caster sugar
• 1 teaspoon baking powder
• 1 tsp. ground cinnamon
• 50g (2oz) walnut pieces, chopped
• 2 large ripe bananas, peeled (200g–250g/ 7oz–9oz peeled weight) and mashed
• 1 x 432g tin of pineapple chunks, drained and finely chopped (see tip)
• 2 eggs, beaten
• 1 tsp. vanilla extract
• 175ml (6fl oz) sunflower oil, plus extra for greasing

For The Icing

• 100g (4oz) butter, softened
• 175g (6oz) full-fat cream cheese (see tip)
• 300g (11oz) icing sugar, sifted
• 1 tsp. vanilla extract

👩‍🍳 Mary Berry Hummingbird Cake Instructions

1. Preheat your oven to 200°C (180°C fan/gas 6). Grease two 20-cm (8-in) round cake tins and line their bases with baking paper.
2. In a large bowl, mix flour, sugar, baking powder, cinnamon, and chopped walnuts. In another bowl, combine mashed bananas, chopped pineapple, eggs, vanilla extract, and sunflower oil. Gently mix the wet and dry ingredients, avoiding overmixing.
3. Divide the batter evenly between the prepared tins and bake for 25–30 minutes until golden and springy. Let them cool, then remove them from the tins.
4. For the icing, beat together softened butter, cream cheese, sifted icing sugar, and vanilla extract with an electric hand whisk. Chill for 30 minutes.
5. Assemble the cake by spreading half the icing on one sponge, then placing the other sponge on top and spreading the remaining icing.

💭 Recipe Tips

• Use ripe bananas. Ensure your bananas are fully ripe for maximum sweetness and flavor in the cake.
• Drain pineapple well. Make sure to drain the pineapple chunks thoroughly to avoid excess moisture in the cake batter.
• Don’t overmix the batter. Mix the ingredients until just combined to prevent a dense texture in the cake.
• Use full-fat cream cheese. Opt for full-fat cream cheese to achieve a rich and creamy icing for the cake.
• Let the cake cool completely. Allow the cake to cool completely before icing to prevent the icing from melting or sliding off.

🍨 Serving Ideas For This Hummingbird Cake

The Mary Berry Hummingbird Cake pairs well with a dollop of whipped cream or a scoop of vanilla ice cream serve it alongside a cup of hot coffee or tea for a delightful dessert experience.

Storage Guidelines For Hummingbird Cake

• In the fridge. Wrap the traditional Mary Berry Hummingbird Cake tightly and keep it at room temperature for up to two days. For up to five days, put it in the fridge.
• In the freezer. Put the cake in a tight package and freeze it for up to three months. Let it thaw in the fridge before you serve it.

How To Reheat Hummingbird Cake?

• Microwave. Place a slice of cake on a microwave-safe plate and heat it in 10-15 second intervals until warm.
• Oven. Preheat the oven to 350°F (175°C). Wrap the cake in foil and heat it for about 10 minutes or until warmed through.
• Toaster Oven. Place individual slices in the toaster oven and heat them on a low setting for a few minutes until warm.

FAQs

Try More Mary Berry Recipes:

• Mary Berry’s Death By Chocolate Cake
• Mary Berry Chiffon Cake Recipe
• Mary Berry Strawberry Shortcake Recipe

Mary Berry Hummingbird Cake Nutrition Facts

Serving Size: 1 slice

• Calories: 400 calories
• Total Fat: 20 grams
• Saturated Fat: 5 grams
• Cholesterol:50 milligrams
• Carbohydrates:50 grams
• Fiber: 2 grams
• Sugar:30 grams
• Protein: 4 grams

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

1. Mary Makes it Easy Cookbook
2. Mary Berry’s Baking Bible
3. Baking with Mary Berry
4. Mary Berry’s Simple Comforts (recommended)
5. Mary Berry Quick Cooking