“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.
Adapted from Donna Hay Magazine Issue 45
3/4 cup brown sugar
1/2 cup olive oil
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
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.