Australian Hummingbird Cake

Ingredients for 1 servings:

• 375 g flour
• 1 tsp baking powder
• ¾ tsp ground cinnamon
• ¾ tsp coriander, ground
• 400 g brown sugar
• 660 g pineapple, from the can, in pieces, drained
• 75 g desiccated coconut
• 3 banana(s), ripe
• ¾ cup walnuts, chopped
• 4 eggs
• 375 ml oil (sunflower oil or mild olive oil)
• 250 g cream cheese
• 30 g butter, soft
• 1 lemon(s), juice
• 250 g powdered sugar
• ½ cup chopped walnuts for decoration
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

With Cream Cheese Topping

Preheat the oven to 170°C. Grease and flour a 26 cm round or square springform pan. Sift the flour, baking powder, and spices into a bowl. Add the sugar, coconut flakes, eggs, and oil and mix well. Then stir in the pineapple pieces, walnuts, and chopped bananas. Pour the batter into the pan and bake for about 40 minutes, until a wooden skewer inserted comes out dry. Let the cake cool. For the icing, beat the softened butter well with a hand mixer, gradually adding the cream cheese. Add the lemon juice and finally stir in the sifted powdered sugar. Spread the icing over the cooled cake and decorate with the remaining walnuts.