Orange flour

White Chocolate Chip Hummingbird Tray Bake

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Adapted from my mum’s amazing sultana cake recipe (a home favourite of mine), this recipe combines all the classic flavours of Hummingbird cake with creamy white chocolate chips in a no-fuss slice! Packed full of nuts, spice and juicy fruit and with a crunchy sugar top – trust me, breaking your january cleanse is worth every bite!

Ingredients:

handful dried pineapple

4oz butter

6oz golden caster sugar

2 eggs

1 tsp ground cinnamon

handful pecans, roughly chopped

handful walnuts, roughly chopped

zest of 1/2 orange

white chocolate chips

handful white chocolate chips

6oz self-raising flour

1 medium ripe banana, cubed

1/2 medium mango, cubed

demerara sugar, to garnish

Method:

(preheat oven to 160*c and grease and line a 7″ x 9″ baking tray with greaseproof paper)

– in a large pan, boil dried pineapple in water for around 10 minutes to soften

– remove from heat and stir in butter until melted

– mix in sugar, cinnamon and eggs

– mix in nuts, orange zest and chocolate chips

– fold in flour

– gently fold in banana and mango

– pour batter into prepared tin and spread out, then sprinkle with demerara sugar

– bake at 160*c for 20 minutes, then lower oven temperature to 140*c and bake for a further 10-12 minutes, or until golden and cooked through

– leave to cool in tin for 10 minutes, then transfer to a wire rack to cool completely before cutting into slices

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4 comments on “White Chocolate Chip Hummingbird Tray Bake

  1. sophiebowns
    January 23, 2014

    Yummy!

  2. Lucy
    January 25, 2014

    Mmm, looks delicious 🙂 Can I ask…if you were to do a white chocolate and raspberry version, what weight of raspberries would you recommend? I’d love to try it but wouldn’t want the berries to make it soggy!

  3. SAFbakes
    January 26, 2014

    Hey Lucy,

    This recipe used quite a lot of fresh fruit (banana and mango) which I was worried about making the cake soggy, but it came out okay. I would recommend using around 1 1/2 cups fresh raspberries (or more if you like your cakes crammed with fruit :-)) and just be careful not to break them when folding them into the batter as this will release more of their juices. I have made cakes with raspberries and blueberries before and the fruit tends to stay quite whole while the batter bakes around it. Make sure you eat the cake within a couple days though as it when left in an airtight container or covered in cling film that the fruit starts to take effect! Good luck and let me know how they turn out! 🙂 x

  4. iona
    February 11, 2014

    yummy ckae can i have some please !!!!!!!!!!!!!!!!

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This entry was posted on January 23, 2014 by in Baking, Tray Bake and tagged , , , , , , , , , , , .
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