Hummingbird Bakery Peach Meringue Cake T R L Food

HUMMINGBIRD BAKERY PEACH MERINGUE CAKE T-R-L

Steps:

• In a mixing bowl, combine cake mix orange juice, egg yolks.
• Beat on medium speed four minutes.
• Pour into greased and floured 9-inch pans; set aside.
• In a mixing bowl, begin beating egg whites.
• When the whites begin to foam, add cream of tartar.
• Gradually beat in 1 cup of sugar, a little at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Spread the meringue evenly over cake batter.
• Bake for 35 minutes or until meringue is lightly browned.
• Cool in pans on wire racks (meringue will crack).
• Beat cream until in becomes thick.
• Add 1 cup confectioners' sugar and beat until stiff. (DO NOT over-beat because you will get butter).
• Fold in the 2 cups chopped sweetened peaches.
• Loosen edges of cakes from pans with knife.
• Using two large spatulas, carefully remove cake to serving plate, meringue side up.
• Carefully spread with about 1/2 of cream mixture.
• Arrange sliced peaches over cream mixture.
• Repeat layers. Store in refrigerator.

SPICED HUMMINGBIRD CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.
• Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.
• Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.
• Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.