Cake of the Day: Hummingbird-ish Cake
Photo: Sarah Tuck
Today’s flower-dappled cake comes From The Kitchen, by New Zealand’s Sarah Tuck. The recipe developer has worked under celebrity cook Annabel Langbein, with whom she tested recipes, photographed, and delved in food styling. She’s also a contributor for Dish magazine.
Her food philosophy? “Real food for real people,” she explains. “Sometimes I crave a perfectly cooked piece of steak, other times all I want is loads of fresh, gorgeous vegetables or salads, occasionally a nice big piece of cake…”
Which brings us to her recipe for a dessert she calls Hummingbird-ish. “It’s a little less spongey and a bit moister that I think they usually are,” she writes. Her take on the classic contains mashed up ripe bananas, canned crushed pineapples, and coconut powder. She bakes two layers and fills it with a tart passion fruit curd, and slathers it all in a cream cheese frosting. She calls it “the perfect ‘mid-afternoon with a big cup of tea’ cake.”
Get the recipe: Hummingbird-ish Cake
More cakes that go well with a big cup of tea:
Madeira Cake with Caramelized Tangerines
Almond Cake with Rose Mascarpone Frosting
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