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Hummingbird slice

Put on the kettle and cut yourself a large piece. - by Better Homes and Gardens
  • 06 Aug 2021
Hummingbird slice
Prep: 20 Minutes - Cook: 25 Minutes - Easy - Serves 20
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There is something especially decadent about this slice. Packed full of pineapple, banana and coconut and topped with a cream cheese frosting, this tropical dessert will hit the spot. 

Ingredients

150g butter, softened

⅔ brown sugar, firmly packed

¾ cup pecans, finely chopped

1 carrot peeled, grated

225g can crushed pineapple, drained

⅔ cup self raising flour

⅔ cup plain flour

½ cup buttermilk

2 eggs, lightly beaten

Icing

160g cream cheese

20g butter, softened

1½ cups pure icing sugar, sifted

1 passionfruit, pulp

Method

  1. Preheat oven to moderate, 180C. Lightly grease and line and 18cm x 28cm slice pan with baking paper. 

  2. In a medium bowl, using an electric mixer, beat butter and brown sugar together until pale and creamy. Stir in pecans, carrot and pineapple. 

  3. Fold sifted combined flours into creamed mixture alternately with combined buttermilk and eggs. 

  4. Pour mixture into pan and smooth the surface. Bake for 25-30 minutes, until cooked when tested with a skewer. Cool for 15 minutes, before transferring to a wire rack to cool completely. 

  5. To make icing, in a small bowl, using an electric mixer, beat cream cheese and butter together until pale and creamy. Add icing sugar and passionfruit, beating until smooth. Spread icing over cooled slice. Cut into squares to serve. 

Top Tips! 

  • Carrot can be replaced with zucchini.
  • Strain seeds from passionfruit pulp if preferred.
  • To test slice, insert a skewer in the centre. It should be clean and dry when removed if slice is cooked. 

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