• Partnered with
  • Serves 20
  • 20 mins prep
  • 25 mins cook

Hummingbird slice

Hummingbird slice

Hummingbird slice

Ingredients

Icing

  • 160 g cream cheese
  • 20 g butter, softened
  • 1 1/2 cups pure icing sugar, sifted
  • 1 passionfruit, pulp

Hummingbird slice

  • 150 g butter, softened
  • 2/3 cup brown sugar, firmly packed
  • 3/4 cup pecans, finely chopped
  • 1 carrot, peeled, grated
  • 225 g can crushed pineapple, drained
  • 2/3 cup self-raising flour
  • 2/3 cup plain flour
  • 1/2 cup buttermilk
  • 2 eggs, lightly beaten

Steps

Hummingbird slice

  1. Preheat oven to moderate, 180°C. Lightly grease and line an 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 a 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.

Icing

  1. 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.
  2. Spread icing over cooled slice. Cut into squares to serve.
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