Ripe Deli's Salted Caramel Hummingbird Cake
Photography Sally Greer.
Decadent, sweet and salty - this indulgent cake recipe is taken from popular Auckland delicatessen Ripe Deli's latest recipe collection box, out now.
INGREDIENTS
The Cake
2 ½ cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of sea salt
4 eggs
1 cup rice bran oil
1 cup brown sugar
1 cup caster sugar
2 teaspoons vanilla extract
4 large bananas, mashed
420 gram tin crushed pineapple, drained
1 cup walnuts, chopped
The Icing
1 cup brown sugar
1 tablespoon golden syrup
1 cup cream
½ teaspoon sea salt
500 grams cream cheese
2 x 23cm cake tins, greased and lined
METHOD
Preheat oven to 180°C.
In a large bowl, sift together the dry ingredients. In a second bowl, whisk together the eggs, oil, sugars and vanilla.
Make a well in the middle of the dry mix. Pour in egg and oil mix, the mashed bananas, pineapple and ½ of the walnuts, mix until just combined.
Divide the batter evenly between the two tins. Bake for 35 to 40 minutes or until a skewer inserted into the middle comes out clean. Remove the cakes from the tins and set aside to cool.
To make the icing: In a saucepan over a medium heat, add the brown sugar, golden syrup, cream and salt, bring to the boil, cook for 5 minutes. Remove from the heat, set aside to cool.
Beat the cream cheese until smooth, add ½ the caramel sauce and beat until creamy.
To assembl: Slice the cakes in half, divide the icing between each layer, drizzle a spoon of the caramel over each layer. Spread the remaining icing on top and around the sides. Drizzle over the rest of the caramel and sprinkle with the reserved walnuts.
The Box by Ripe Delicatessan
This recipe is an extract taken with permission from Ripe Delicatessen's recipe collection, The Box. Housed in a pretty New Zealand pine and alluminium storage box designed by Jeff Edgecombe are 16 new and classic Ripe recipe cards, indexed with tabs.
For more information and to purchase online, click here.
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