Hummingbird cake with caramelised meringue and sugared pecans
Serves 15·Added 5 May 2026 by Tom Melhuish
DessertVegetarian
Ingredients
| 3 | cups | plain flour(sifted) |
| 1 3/4 | cups | caster sugar |
| 1 | tsp | bicarbonate of soda |
| 1/2 | tsp | baking powder |
| 2 | tsp | mixed spice |
| 1/4 | tsp | ground nutmeg |
| 1/2 | cup | desiccated coconut |
| 1/2 | cup | pecans(roughly chopped) |
| 3 | eggs(lightly beaten) | |
| 440 | g | crushed pineapple in juice |
| 1 1/4 | cups | mashed banana(approx 3 large bananas) |
| 1 | cup | light flavoured olive oil |
| 2 | tsp | vanilla extract |
| 250 | g | cream cheese(softened) |
| 75 | g | unsalted butter(softened) |
| 1 1/2 | cups | pure icing sugar(sifted) |
| 1 | egg white | |
| 2 | tbs | whisky |
| 1 | cup | white sugar |
| 6 | egg whites | |
| 1 1/2 | cups | caster sugar |
Method
1.Preheat oven to 170°C. Grease two 20 x 30cm slice pans and line with baking paper.
2.Mix flour, sugar, bicarb, baking powder, spices, coconut and pecan in a large bowl. In a separate bowl, whisk eggs, pineapple with juices, banana, oil and vanilla, until smooth and well combined. Add pineapple mixture to flour mixture and stir to just combine. Divide mixture evenly among prepared pans. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
3.For the sugared pecans, line a baking tray with baking paper. Place egg white in a small bowl and whisk until frothy. Add whisky and whisk to combine. Place sugar in a separate bowl. Add pecans to egg white mixture. Stir to coat. Remove using a slotted spoon. Toss in the sugar. Place in an even layer on prepared tray. Bake, stirring halfway, for 15-20 minutes until toasted and dry. Cool completely. Roughly chop.
4.For the icing, place all ingredients in the bowl of a stand mixer with the paddle attachment and beat for 4-5 minutes until pale and smooth.
5.When ready to serve, make meringue. Place egg whites and sugar in the heatproof bowl of a stand mixer set over a saucepan of simmering water. Stir until sugar has dissolved and mixture is hot. Place bowl in stand mixer and whisk on high for 8-10 minutes until mixture is thick and has completely cooled.
6.Place one cake layer on a serving plate. Spread with the cream cheese icing. Top with the second cake. Spoon over the meringue and use a blowtorch to lightly brown the meringue. Sprinkle with the sugared pecans to serve.
Recipe Notes
AI · may be inaccurate
Tips
You'll need a kitchen blowtorch for this recipe.
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