Light and fluffy, with banana, pineapple, currants and zesty mascarpone, our take on the classic Hummingbird cake is moist, delicious and made from wholesome ingredients. Naturally sweetened with honey, and free from gluten and refined sugar. We hope you enjoy!
2 cups ground almonds
zest of 2 lemons
1 ripe banana
1/2 cup crushed pineapple
1 cup currants
1/3 cup coconut oil
¼ cup honey
1 tsp cinnamon
4 free range eggs
1 tsp baking soda
1 tbsp apple cider vinegar
Preheat the oven to 160 C
Add all wet ingredients to a food processor. Process until smooth. Add the remaining ingredients and continue to process until combined.
Pour in to a greased cake tin, and then bake in the oven for 40-45 minutes or until a skewer comes out clean once inserted.
Leave to cool completely before carefully turning out on to a plate.
Ice with pure mascarpone if desired and sprinkle with silvered almonds.
Will keep for 2-3 days in an airtight container.
*Dairy Free (with no mascarpone)