Hummingbird Cake

I was inspired to make this cake when I came across the recipe in this lovely book..(http://www.amazon.co.uk/Cake-Angels-Amazing-gluten-wheat/dp/0007439296/ref=sr_1_7?ie=UTF8&qid=1357295358&sr=8-7) a great baking book full of gluten, wheat and dairy free recipes, although the baker uses eggs in most of her cakes and a lot of sugar, so when I came across a cake called Hummingbird, the name and the look of it inspired me greatly, so I just adapted the recipe and made the creation wheat, dairy and sugar free, also light and lovely..just like a Hummingbird...

Here's the recipe...

Ingredients for cake

200g Gluten free flour mix

1 tsp baking powder

1tsp xantham gum

1 tsp cinnamon

1 tsp nutmeg

1 cup walnuts, chopped

1 flax egg

1/2 cup fruit sugar

200g pineapple - tinned or fresh - puréed

2 ripe bananas - mashed

1 cup sunflower oil

tiny drop of almond extract

Ingredients for filling

1 cup light tahini

1/2 cup honey

1/2 cup ground almonds

1/2 tsp nutmeg

1/2 cup pineapple juice

3 tbsp apple juice

To make the cake...

In a large bowl combine all dry ingredients, make a well in the centre and add the puréed pineapple, bananas, flax egg, sunflower oil, almond extract and walnuts and mix well until a combined batter forms. Pour the mixture into two cake tins and pop in the oven at 180oC for 25-30 mins.

When ready, take cake out of the oven and leave to cool for 10 mins, then  turn onto a wire rack to cool completely. Once cooled, make the filling and topping...

Mix all ingredients together in a bowl, adding more honey if desiring a sweeter taste, (I also added a little coconut cream too). Spoon half the mixture on top of one of the cakes, then pop the other cake on top, and spoon rest of mix on top of cake, decorate with almonds and walnuts.

and there it is..your beautiful little Hummingbird cake :)

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