“Summer is a State of Mind” read the slogan on an icecream advertisement in Edinburgh. It still makes us laugh, because the few days of “summer” we experienced in Edinburgh were a lot like Sydney in winter. The sentiment is understandeable though. As we wind down to the solstice, and our longest, darkest night, I find myself longing for a taste of summer. Eating an icecream at the beach, even when the wind is icy, can let you pretend for a moment that the seasons have changed. Even summer in a can is better than no summer at all, so a recipe calling for crushed pineapple simply calls out to be baked.
Hummingbird slice is a colourful name for a fruity cake. With crushed pineapple, banana and grated carrot, the version in this month’s Donna Hay magazine sounded beautifully moist. If you want to create a gluten free cake, recipes with lots of moisture are best. Cakes that don’t rely on flour for their texture also turn out well gluten free. Being full of fruit for moisture and texture the hummingbird slice sounded like the perfect candidate for a gluten free cake.
The hummingbird cake is similar to a carrot cake, with pleasant hints of pineapple, and some cinnamon for fragrance. For the gluten free version I used a combination of almond meal and a commercial gluten free flour blend, which worked out quite well. When James said, “How did you get this to taste so un-gf?” I knew I’d be making this one again.
Hummingbird Slice
Adapted from Donna Hay Magazine Issue 45
Ingredients
3/4 cup brown sugar
1/2 cup olive oil
2 eggs
1/2 cup canned crushed pineapple (drained)
1 banana (mashed)
1 cup grated carrot
1/2 cup almond meal
1/2 cup gluten free plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon
1/4 cup desiccated coconut
Method
Preheat oven to 160 degrees celcius.
Put sugar, oil and eggs in a bowl and combine
Add pineapple, banana and carrot and mix again.
Then add almond meal, sifted gluten free flour, baking powder, bicarb-soda, cinnamon and coconut and mix well.
Pour the mixture into a lined 20 by 30 cm lamington pan.
Bake for approximately 40 mins, or until it springs back when you touch it.
The cake looks so moist and delicious, Arwen. And the fact that it leaves only one dirty bowl to clean means I will definitely make this.
Comment by Leela@SheSimmers — 20 June 2009 @ 9:08 am |
We will love the cake here in Santa Barbara, California, were it’s always (sorry) summer? actually we do have a month or so of grey skies. You all need to pack up and come visit?
Comment by s. Stockwell — 20 June 2009 @ 9:14 am |
Hehe I think you definitely need slogans like that in some parts of the UK! I’m very partial to Hummingbird cake but I confess I love cream cheese frosting on it
Comment by Lorraine @ Not Quite Nigella — 20 June 2009 @ 10:28 am |
I’m in for a slice of Summer!! With hints of pineapple and cinnamon…. hmmm… I’ll close my eyes and think of some nice weather
Comment by Anita — 20 June 2009 @ 1:17 pm |
I LOVE hummingbird cake! I’m such a tropical boy!
It’s even better with a slather of cream cheese frosting on top, but I’m just unhealthy that way 
Comment by Manggy — 20 June 2009 @ 2:27 pm |
I love the quote, I wish I could addapt it everytime
Hummingbird cake is to adore, but to make it slice-easy and un-frosted, leave a room for excuses to eat it more
Comment by Zita — 20 June 2009 @ 7:09 pm |
If it pasted the James taste test it must be good. You know, I dont think I’ve had hummingbird cake before. Sounds like something I would love, so I dont know why I haven’t eaten one yet!
Comment by Maria — 20 June 2009 @ 9:19 pm |
Mmm, hummingbird is one of my favourite cakes, and it’s very clever of you to come up with a gluten-free version. It may not be as risen as the cake, but your slice looks absolutely scrumptious!
Comment by Belle@OohLook — 20 June 2009 @ 10:05 pm |
It looks so moist! I’ve always thought that Hummingbird is a very cute name for a cake
I like the quote, it suddenly gives me to urge to throw a summer-themed party in the middle of winter, haha!
Comment by Steph — 21 June 2009 @ 8:54 am |
Oh it looks good! And I know how James must feel about gluten free goods. I can’t say it’s my favourite. There is a dedicated gluten-free bakery on Victoria road in Rozelle called Roberto’s cakes. Have you tried them yet?
Comment by Forager — 21 June 2009 @ 3:16 pm |
I’ve heard a lot about Hummingbird cake. I thought it was just carrot cake in a different name, because often carrot cake includes pineapple pieces in it, as so I used to make. My kids always love carrot cake and it doesn’t matter even if it’s a GF hehehe… Would love a piece for my cuppa, pls…
Comment by arfi — 22 June 2009 @ 9:15 am |
Oohh looks and sounds tasty but I am interested in its’ name. I cannot see the resemblance
Comment by FFichiban — 23 June 2009 @ 1:39 am |
Looks great, the perfect recovery type cake for me
Comment by Howard — 23 June 2009 @ 8:43 pm |
I like the idea of something carrot cakeish but with pineapple for a little something extra (carrot cake can be a bit disappointing sometimes).
Donna Hay magazine is one of my guilty pleasures – it costs a fortune in the UK once it has been imported, and it’s always the issue for the wrong season but I just love the photography.
Comment by Sophie — 24 June 2009 @ 5:52 am |
Wow. oh wow. I’m speechless, this cake sounds SOOO freaking good! And I’ll bet it’s not even cloyingly sweet, but just the right amount!
Comment by burpexcuzme — 24 June 2009 @ 1:19 pm |
Lovely recipe, Arwen, and *bonus* that it’s gluten-free. I’ll be sharing this recipe with Celiac Disease patients/clients.
Comment by Elaine — 25 June 2009 @ 7:13 am |
That sounds AND looks gorgeous. I’ve made a similar cake (non g-f) and didn’t realise it was called a hummingbird cake.
Comment by Y — 29 June 2009 @ 9:32 am |
Gorgeous! I want summer in a can today – it’s wild and woolly in Melbourne and a slice of this, with a nice cup of tea, would make me a very happy woman!
Comment by Lucy — 3 July 2009 @ 12:36 pm |