Hummingbird traybake

Name: Hummingbird traybake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 150 g pecans; 250 g Supersweet Medium Pineapple, peeled, core removed and finely chopped; 375 g plain flour; 2 tsp baking powder; 1 tsp mixed spice; ½ tsp fine sea salt; 275 ml groundnut or vegetable oil; 300 g light brown soft sugar; 3 large free range eggs; 250 g very ripe bananas (around 250g peeled), mashed; 125 g unsalted butter, softened; 250 g Waitrose Le Roulé Full Fat Soft Cheese; 350 g icing sugar

Named after the southern US cake so-called because it’s sweet enough to attract tiny birds in search of nectar, this features a luscious soft-cheese icing.

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Vegetarian

Serves12
CourseCake
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

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150g pecans
250g Supersweet Medium Pineapple, peeled, core removed and finely chopped
375g plain flour
2 tsp baking powder
1 tsp mixed spice
½ tsp fine sea salt
275ml groundnut or vegetable oil
300g light brown soft sugar
3 large free range eggs
250g very ripe bananas (around 250g peeled), mashed
125g unsalted butter, softened
250g Waitrose Le Roulé Full Fat Soft Cheese
350g icing sugar

Preheat the oven to 180ºC, gas mark 4. Line a 30x20cm roasting or cake tin with baking parchment and put the pecans in it; bake for 6-8 minutes, until lightly toasted. Transfer to a board to cool, then roughly chop.
In a bowl, toss the chopped pineapple with 50g flour. In another bowl, mix the remaining 325g flour with the baking powder, mixed spice and salt. In a large bowl, use an electrichand mixer to whisk together the oil and sugar for 1 minute (or use a freestanding mixer). One at a time, beat in the eggs, then whisk for a further 2 minutes on a high speed untilyou have a light batter. Use a metal spoon to gently fold in ½ of the flour mixture, followedby ½ of the mashed bananas. Repeat with the remaining flour and bananas. Finish byfolding in the chopped pineapple mixture and ¾ of the pecans. Spoon into the preparedtin and bake for 45-50 minutes, or until cooked through and a skewer comes out clean. Leave to cool completely in the tin.
Meanwhile, put the butter in a large bowl and use an electric hand mixer to beat for 2 minutes until creamy (or use a freestanding mixer). Add the soft cheese and beat for a further 2 minutes, until smooth. Sift in the icing sugar and beat for 1 minute. Spoon over the cooled sponge and evenly spread it out with the back of a spoon. Sprinkle over the remaining chopped pecans and serve.

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