Hummingbird Cake

Recipe by Chrissyo
READY IN: 1hr 10mins




  • Preheat oven to 180°C fan forced.
  • Drain pineapple keeping juice for icing.
  • In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
  • Stir bicarb soda into apple sauce (it will froth) and add to bowl.
  • Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
  • Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
  • Pour mixture into a round cake tin (19cm) that has been coated with cooking spray.
  • Bake 35- 40 minutes or until firm to touch in the centre.
  • Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
  • Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
  • Spread over top of cake.
  • In humid weather it is best to keep this cake refrigerated.