Serves 10
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For the cake

For the icing

To decorate

  1. To make the dried pineapple slices to garnish the cake, preheat your oven to 100ºC.
  2. Peel the pineapple carefully removing the rind. Using a small knife, remove any of the dark eyes that remain on the sides.
  3. Turn the pineapple sideways and cut into thin slices. The thinner you slice the pineapple, the faster it will dry in the oven.
  4. Place the slices on a lined baking tray and pop this in the oven for 2 hours, turning the slices over every 30 minutes.
  5. If your slices are thick, they may require more time, so do keep an eye on them.
  6. To make the sponge, preheat the oven to 180ºC/160ºC fan.
  7. Grease and dust 2 x 20cm loose bottom round cake tins and set aside.
  8. Into a bowl, add the mashed banana, oil and eggs, whisk to combine.
  9. Sieve the flour, cinnamon, baking powder and salt into a large bowl and make a well in the centre
  10. Add the wet ingredients and stir through.
  11. Finally fold through the chopped pineapple and pecans.
  12. Divide this batter between the two tins and place in the preheated oven for 35 minutes.
  13. Once baked, allow to rest in the tins for 5 minutes before removing onto a wire rack to cool completely.
  14. To make the buttercream, cream together the room temperature butter, sugar, vanilla and lime zest until soft creamy & pale in colour.
  15. To assemble your cake, cut each sponge lengthways leaving you with 4 thin sponges.
  16. Place the base sponge on your cake board and spread on some of the buttercream, add another sponge on top and repeat this process until the cake is assembled.
  17. Cover the outside of the Hummingbird cake with the remaining buttercream.
  18. Garnish the cake with some of the dried pineapple slices and a sprinkling of chopped pecans.
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