Now this gorgeous little creature is a hummingbird....
.......and this gorgeous little bit of delectability is Hummingbird Slice!
Interesting thought to ponder. How did Hummingbird slice get its name?
Perhaps it might be something to do with the abundance of fruit and nuts in the recipe and the fact that a Hummingbird's diet consists of fruit, nuts and nectar?
Either way - this slice is to die for. Another amazing Donna Hay recipe.
Now I know I said that my baking these days was going to be limited to strictly Special Occasions - well....
Kendall and her Alan leave on Friday for their trip to Ireland! What more of an excuse do I need?
3/4 cup (140g) brown sugar
1/2 cup (125ml) vegetable oil
1/2 cup canned crushed pineapple, drained (REALLY squished until there is hardly any liquid left)
1 banana, mashed
1 cup grated carrot (about 2 carrots)
115g self raising flour, sifted
1/2 teaspoon bicarbonate of (baking) soda, sifted
1 teaspoon ground cinnamon
1/4 cup (20g) shredded coconut
1/4 cup (30g) chopped pecans (or walnuts)
passionfruit icing OR honey to serve
Preheat oven to 160 degrees C (320 degrees F). Place the sugar, oil and eggs in a bowl and whisk to combine. Add the pineapple, banana and carrot and mix to combine. Add the flour, bicarb of soda, cinnamon, coconut and nuts and mix to combine. Spoon into a lightly greased 20 x 30 cm tin lined with non-stick baking paper. Bake for 45 minutes or until cooked when tested with a skewer. Allow to cool in the tin.
Ice with passionfruit icing or slice and serve with honey.