• Refer to the video how to cut the pineapple.

-        1 fresh pineapple, half for the cake, the other half for the flowers.

-        For the cake, you’ll need the pineapples without core, crushed them with juice.

-        For the flowers, you’ll need the pineapples with core, in thin slices.

 

 

• Hummingbird cake

1.     In a food processor, crushed the fresh cut up pineapples (without core). Set it aside.

2.     Mash about 3-4 ripe bananas. Set it aside.

3.     Sift all the dry ingredients: flour, baking soda, cinnamon powder, nutmeg powder and salt. Set aside.

4.     Chop the pecans. Set aside.

5.     In a large mixing bowl, add 2 eggs and sugar. Mix vigorously until well combined.

6.     Add in the oil. Continue to mix vigorously until well combined.

7.     Add in the mashed bananas, crushed pineapple and vanilla extract. Mix until well combined.

8.     Add in the sift ingredients in 2 batches. Mix until combined, do not over mix. Use a spatula to scrape the bowl to ensure even mixing.

9.     Divide the batter into 2 prepared pans, greased and lined with parchment paper.

10.   Bake at preheated oven at 175°C/350°F for 30-35 minutes.

11.   Let the cake cool completely.

12.   Slice each cake into halves to make it 4 layers. I prefer to cut off the domes to give 4 even layers.

 

• Dried Pineapple Flowers

1.     For the other half of the pineapple (with core), slice as thinly as possible, about 3 mm.

2.     Place them on a paper towel and pat them dry.

3.     Transfer the pineapple slices to a flat baking tray.

4.     Bake at preheated oven at 95°C/200°F for 40-45 minutes.

5.     Flip the slices the other side and bake for another 40-45 minutes. This is a dehydration process.

6.     After about 45 minutes, the slices are soft, not crispy. The texture is more flexible and you can probably bend them.

7.     Place them in a muffin tray, gently pressed in the middle part of the slices, so that it could form a cup shape. Be gently as the slices are fragile. Bake them for another 40 minutes or so, to firm up the cups, or until you’ll see a little brown on the edge of the flowers.

8.     Let the flowers cool completely. You can refrigerate or cool in room temp before use.

 

• Cream Cheese Frosting

1.     In a large mixing bowl, add in cream cheese. Make sure the cream cheese is room temperature and softened to prevent lumps. Mix until creamy.

2.     Sift in the powdered sugar. Mix until well combined.

3.     Add in the whipping cream. Mix until combined.

4.     Add in the pineapple juice. This is optional, you can also add in 1 tsp of vanilla extract instead. Mix until combined and stiff.

 

• ·       Assemble the cake (refer to the video above)