mini hummingbird loaves with cream cheese icing and salted caramel sauce
You’ve heard of pineapple on pizza, but what about pineapple in cake?
How lovely are these little hummingbird loaves? If you’re unfamiliar, the hummingbird cake is a delightful concoction of pineapple, banana, nuts, spices and a few baking staples (except for butter – this bad boy uses oil). The tropical dessert is believed to have originated in Jamaica in the ’60s – a decade that's notorious for its less-than-delicious culinary creations (we’re looking at you, gelatine-based everything). We can assure you that this invention, however, is absolutely scrummy. The dessert was originally known as Dr Bird Cake, which refers to the nickname given to Jamaica’s Red-billed Streamertail. You learn something new every day, eh?
Anyways, back to the mini hummingbird loaves… these fluffy fellows were cooked up by Olivia Galletly – the Auckland lass behind The Hungry Cook. Olivia’s recipe deviates from tradition by using walnuts rather than pecans and a drizzle of salted caramel sauce, but we’re sure your tastebuds won’t mind. Pop over here if you'd like to give it a whirl.
To accompany you while you embark on your next culinary quest, we’ve cooked up some lovely kitchen merch, including three colourful tea towels and a flower-power apron. The designs are pulled straight from the pages of the frankie 2022 diary, which is full of vintage kitchen-inspired artwork by Pilgrim Hodgson. Find the lot over at the frankie shop.