Hummingbird slice

  • 20 mins preparation
  • 25 mins cooking
  • Serves 20
  • Print


  • 160 gram cream cheese
  • 20 gram butter, softened
  • 1 1/2 cup pure icing sugar, sifted
  • 1 passionfruit, pulp
Hummingbird slice
  • 150 gram butter, softened
  • 2/3 cup brown sugar, firmly packed
  • 3/4 cup pecans, finely chopped
  • 1 carrot, peeled, grated
  • 225 gram can crushed pineapple, drained
  • 2/3 cup self-raising flour
  • 2/3 cup plain flour
  • 1/2 cup buttermilk
  • 2 eggs, lightly beaten


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.
  • 5
    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.
  • 6
    Spread icing over cooled slice. Cut into squares to serve.


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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