Beautiful Summer days call for a picnic in the park. All you need is a blanket, our Picnic Basket and this delicious gluten-free hummingbird cake, with a sweet passionfruit curd. Created by our friend, Maddy Trueman, this must-try treat is almost too pretty to eat...

Hummingbird Cake with Passionfruit Curd

Ingredients - Makes 4 -6 servings

Hummingbird Cake

3 large eggs
1/2 cup coconut sugar
2 small ripe bananas, mashed
1/2 cup avocado or olive oil
1 tsp vanilla bean paste
1 cup gluten free flour
1 cup hazelnut or almond meal
1 tsp baking powder
1 tsp cinnamon
1/2 cup shredded coconut + 1/4 cup for decoration - 1 cup fresh pineapple, chopped finely
1/2 cup walnuts, chopped roughly

Passionfruit Curd

3 eggs
2 egg yolks
4 tbsp raw honey

120g passionfruit pulp (approx 5 passionfruit) - Juice of 1 lemon
150g unsalted butter, cubed

Edible flowers, to decorate

Method

Passionfruit Curd

Add eggs, yolks, honey, passionfruit pulp and lemon juice in a medium sized bowl. Place over a double boiler. Continuously whisk until mixture thickens.
Remove bowl from heat and slowly mix in the cubes of butter until incorporated.
Refrigerate to set before using.

Hummingbird Cake

Preheat oven to 180 degrees fan forced. Grease and line a round cake tin.
Add eggs and coconut sugar to a stand mixer, or use a hand mixer to beat until creamy.
Add banana, avocado oil and vanilla bean paste and mix until combined.
In a small bowl, combine the gluten free flour, almond flour, baking powder, cinnamon and
coconut. Slowly incorporate into the wet mix.
Using a spatula, gently fold the pineapple and walnuts through the mix. Pour into the cake tin
and sprinkle evenly with shredded coconut.
Bake for 40-50 minutes or until a skewer comes out clean when inserted in the centre of the
cake. Set aside to cool before removing from the tin.
Distribute passionfruit curd across the top of the cake. Decorate with edible flowers.

Picnic Must-Haves