Joy fusion cake or what’s left over?

Joy fusion cake made with what's in the cupboard.

Joy fusion cake made with what’s in the cupboard.

This is my version of a hummingbird cake. I love the possibilities of fresh fruit in cakes. Cooking should be pure joy and it is when I am on holidays and have time to play. I usually check out quantities of similar recipes and then make it up from there. In this case I looked at banana cake and hummingbird cake recipes and then took it in my own direction. I hope you enjoy it.

I remember making a version of this cake at Bulla. It is a love Ly fresh fruit cake. You can use similar quantities s if whatever fruit you like. Traditionally hummingbird cakes have coconut and pineapples fussy as I am, I don’t like cooked pineapple or coconut in cakes. Pear and berries are lovely to include but I didn’t have any today. Even ran out of self raising flour so did a split between self raising and plain flour.
I used a traditional 8 inch round cake tin and a loaf tin. There is a reasonable quantity in this recipe.
As this was originally a breakfast treat I added chia seeds and muesli. The muesli also absorbs some of the extra moisture…that’s the plan anyway.
Unsalted butter, for greasing
2 self raising flour
3/4 cup plain flour as not enough self raising flour
3 ripe bananas, chopped
2/3 cup finely cut apple
1 teaspoon ground cinnamon
1/2 teaspoon fresh finely grated ginger
1 1/4 teaspoons baking sodaP
3 large eggs, at room temperature
1 1/2 cup freshly packed brown sugar (used raw as no brown in cupboard)
6 tablespoons butter- approximately 1 cup ( put I cup water into jug then add butter pieces until the measure reaches 2 cups)
1/2 cup fresh orange juice
1/2 cup natural yoghurt
2 tablespoon chia seeds
1/2 cup good quality muesli
butter, for greasing

I wanted banana bread for a breakfast treat and got carried away so I will skip the frosting but you could easily make a cream cheese frosting or a lemon butter icing for this. You could even place a layer if apple slices on top in a pretty pattern before cooking. I thought of this but did not have enough apples…left over fruit not an organised buy and bake.
Make the cake: Preheat the oven to 200 degrees C. Butter two 8-inch round cake pans and line with baking paper. Butter the tin and add baking paper and butter the top of the paper and dust with flour.

I’m a simplicity cook so it all goes in and is stirred well and then placed in the pan.
All the dry ingredients went in first. I put the freshly squeezed orange juice, the eggs and the yoghurt in a bowl and mixed. I then melted the bitter slightly and mixed it with the dry ingredients and then added the liquids and stirred till all mixed through creating a reasonably thick batter (as the fruit has lots of moisture).

Place in the oven and cook for about an hour ( time is approximate depending on oven and the fruits you use as this will effect the moisture content and timing.) Cover with a spare sheet of baking paper if it is getting too brown. As their is lots of moisture in this cake you will use the finger test to see if the cake springs back when poked.

The cake is moist and worked perfectly. I will definitely make this again. The healthy additions did not make it heavy. It is a light and moist cake.

The 8inch round cake version.

The 8inch round cake version.

?? ENJOY! ?? ?

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