FRESH PINEAPPLE AND BANANA HUMMINGBIRD CAKE WITH SWEET LABNE
Recipe
A moist cake flavoured with the tropics of coconut and fresh banana and pineapple. It’s simple to make, an easy mixing of the wet ingredients into dry. The only thing to plan is draining the yoghurt the day before to create the beautiful sweet labne. This adds a layer of freshness and tangy-ness instead of the usual super sweet cream cheese icing. Layer the cakes for an impressive presentation or serve as a single cake to enjoy during your coffee breaks or lunch box fillers and freeze the other.
Makes two 20cm round cakes (serves 8)
Start making the sweet labne the day before. Line a sieve with muslin or a clean ‘chux’ cloth and sit comfortably over a deep bowl. Tip the yoghurt into the lined sieve and fold any overhanging cloth across the top of yoghurt. Transfer to the fridge and allow yoghurt to drain for 24 hours.
Pre-heat the oven to 180°C (fan-forced 160°C). Grease two 20cm round cake tins and line the base with baking paper.Pour over the lemon juice and hot stock. Arrange the chicken pieces skin side up and the quince wedges over the top nestling into the rice. Cover the baking dish or pan with a large piece of foil sealing around the edges.
Cut away the peel from the pineapple, remove the core and cut flesh into chunks. Place the pineapple flesh in a food processor and pulse until finely chopped (crushed), but do not puree. Measure 250g (1 cup) of the crushed pineapple including juice and set aside. Enjoy eating any remaining pineapple. Return the food processor bowl to the machine.
Sift the flour baking powder, spice and salt into a large bowl. Stir in the nuts and coconut. Set aside.
Place the oil, sugar, eggs and vanilla in the bowl of food processor and blend until well combined and creamy in texture, about 2 minutes.
Pour the egg mixture, banana and pineapple into the dry ingredients and mix thoroughly with a spatula to combine. Divide the batter evenly between the two prepared cake tins. Bake for 35 minutes or until cooked when a skewer comes out clean when tested. Remove from the oven, set aside for 20 minutes before turning out onto a wire rack to cool completely.
When ready to decorate, remove the drained yoghurt from the fridge. Tip the yoghurt into a bowl , sprinkle over the brown sugar and stir with a spatula to combine well, the sugar will dissolve while stirring. Discard the drained liquid and the cloth can be cleaned and dried for use again. Place one of the cake bases down on a serving platter. Spread about ¾ cup of the sweet labne evenly across the top, then sit the other cake on top. Spread the remaining labne over the top in a decorative pattern. Scatter over pineapple crisps or toasted coconut flakes, to decorate the top.
To store: The un-iced cake can be frozen for up to 3 months. The cake will keep for up to 4 days in a sealed container in the fridge. It is best served at room temperature. Note that the pineapple crips or coconut decor will soften while stored in the fridge..
Ingredients
½ ripe medium pineapple (about 500g)
250g (1 2/3 cups) plain flour
3 teaspoons baking powder
1 teaspoon ground mixed spice
pinch sea salt
½ cup walnuts (or pecans, or macadamia nuts), roughly chopped
25g (1/3 cup) shredded coconut
185ml (3/4 cup) light olive oil (or sunflower oil, or rice bran oil), plus extra for greasing
220g (1 cup) raw caster sugar
2 eggs (size 70g)
1 teaspoon vanilla extract
2 ripe bananas (about 200g peeled), mashed
Sweet labne:
750g Greek natural yoghurt (full fat)
(75g) 1/3 cup brown sugar
Dehydrated pineapple chips (or ¼ cup toasted flaked coconut), for garnish
