Episode 1 – Wild Rose Hummingbird Cake

     
Episode 1 – Wild Rose Hummingbird Cake

Episode 1 – Wild Rose Cafe, Great Barrier Island

Wild Rose Hummingbird Cake

2 cups flour
2 cups castor sugar
1 tsp baking powder
2 tsp bicarb soda
3 tsp cinnamon
1 tsp nutmeg
Pinch salt
3 eggs
120g macadamias roughly chopped
1 cup shredded coconut
10 pieces crystallized ginger finely chopped
1/4 cup buttermilk
2 cups grated carrot
1/4 cup macadamia nut oil
1 tsp vanilla extract
Couple of handfuls of toasted coconut to serve
440g crushed pineapple, drained

Glaze
½ cup castor sugar
¼ cup buttermilk
60g butter
2 Tblsp Golden Syrup
1 tsp Vanilla Extract

Vanilla Cream
1 cup thickened cream
¾ cup sour cream
1 ½ tbsp icing sugar
1 tsp vanilla extract

1. Preheat oven to 180'c. Grease, line & dust with icing sugar 2 shallow 24cm cake tins

2. Sift flour, baking powder, bicarb, nutmeg, cinnamon & salt in a large bowl, add sugar & mix together thoroughly. Add coconut, macadamias, and ginger mix again.

3. In another bowl whisk eggs, then buttermilk then oil until just combined.

4. Stir in carrots, pineapple and vanilla extract.

5. Mix dry ingredients with wet, until just combined

6. Pour mixture evenly between cake tins, bake in middle of oven for about 40mins, or until skewer comes out clean

7. While cakes are cooking, place all ingredients for sticky glaze, except for vanilla extract in a small saucepan over medium heat, mix until sugar has dissolved, then bring to the boil, as soon as it boils bring the heat down to low so the syrup steadily bubbles, cook for 5 mins stirring constantly. Remove from heat - add vanilla extract.

8. When cakes are ready, pour sticky glaze over each cake while still in their tins, evenly coat the tops, this can be messy, leave them to cool in tins for about 30mins

9. Remove from tins & completely cool.

10. Whisk ingredients for vanilla cream until soft peaks form, spread half the cream on one of the cakes leaving a cm edge around the sides, place 2nd cake on top of and spread remaining icing on top, finish off with sprinkling toasted coconut over the top, keep refrigerate until ready to serve.

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