Weet-Bix™ hummingbird cake with orange frosting
Try this easy to prepare Hummingbird cake with orange frosting - a yummy way to combine Weet-Bix and fruit.
- 1/2 cup (70g) plain flour
- 3/4 cup (140g) brown sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 4 Weet-Bix™ or Gluten Free Weet-Bix™ (crumbled)
- 1/2 cup (120ml) apple sauce
- 227g tin crushed pineapple, drained
- 1/4 cup dried apricots, chopped
- 1/2 cup sultanas
- 2 eggs
- 1 cup grated carrot, firmly packed
- 150g lite cream cheese
- 1/2 orange, juice and zest of
- 2 tablespoons margarine, melted
- 2 cups icing sugar
- Preheat the oven to 180°C. Line the bottom of a 20cm spring form tin with baking paper.
- Sift all the dry ingredients into a large bowl, and add the crumbled Weet-Bix™.
- Add the fruit, eggs and grated carrot. Mix until the dry ingredients are just mixed into the wet ingredients. Pour into the prepared cake tin.
- Bake for 30-45 minutes until a skewer inserted comes out clean. Allow to cool before icing.
- To make the icing, beat together the cream cheese, orange juice and zest, margarine and sugar. Spread over the cooled cake.
- This cake can easily use Weet-Bix™ or Gluten Free Weet-Bix™. Substitute the baking powder for Gluten Free baking powder, and the plain flour for rice flour.
- If apple sauce isn’t available, simply peel and cook 3 small granny smith apples in 2 tbs of water. Mash with a fork or blend with a hand held blender.
- This is a dense, fruity cake – do not expect me to rise significantly!
- Per Serve
- Energy (kJ)1400
- Protein (g)4
- Fat (g)8
- Saturated Fat (g)4
- Carbohydrate (g)62
- Sugars (g)53
- Dietary Fibre (g)1.8
- Sodium (mg)417
- Potassium (mg)312
- Calcium (mg)61
- Iron (mg)1.6