Weet-Bix™ hummingbird cake with orange frosting
Prep
15 min
Cook
30 min
Serves
10
Skill
Vegetarian
Prep
15 min
Cook
30 min
Serves
10
Skill
Try this easy to prepare Hummingbird cake with orange frosting - a yummy way to combine Weet-Bix and fruit.
Ingredients
- 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
Nutrition per serving
1400 kJ
energy kj
4 g
protein
4 g
saturated fat
1.8 g
dietary fibre
62 g
carbohydrate
53 g
sugars
417 mg
sodium
Method
- 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.
- 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
Nutrition per serving
1400 kJ
energy kj
4 g
protein
4 g
saturated fat
1.8 g
dietary fibre
62 g
carbohydrate
53 g
sugars
417 mg
sodium
- 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.