Debra Smith serves up an absolutely gorgeous hummingbird cake with a decadent, lemon flavored mascarpone frosting.
By Debra Smith
Hummingbird Cake with Lemon Mascarpone Frosting
- Total Time: 1 hour 30 mins
- Yield: Makes 1 cake 1x
Description
Debra Smith serves up an absolutely gorgeous hummingbird cake with a decadent, lemon flavored mascarpone frosting.
Ingredients
Scale
- 84 grams brown rice flour
- 84 grams sorghum flour
- 126 grams sweet rice flour
- 126 grams potato starch
- 1–3/4 cups granulated sugar
- 2–1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3/4 teaspoon cardamom
- 3 eggs, slightly beaten
- 1–3/4 cups mashed bananas (approximately 4 small)
- 1 8-ounce can crushed pineapple, including juice
- ¾ cups grape seed oil
- 1–1/2 teaspoons vanilla paste (can sub pure vanilla extract)
- 1–1/2 cups toasted pecans, chopped
For the glaze:
- ½ cup Mascarpone cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla paste (can sub pure vanilla extract)
- 2 to 3 Tablespoons whole milk
- 1 teaspoon freshly grated lemon zest
Instructions
- Preheat oven to 350°
- Bake pecans in a single layer on a sheet pan for 5-7 minutes or until toasted and fragrant, stirring halfway through; set aside to cool
- Place flours, sugar, baking soda, salt and cardamom in a large bowl; whisk until ingredients are blended
- Add eggs, banana, crushed pineapple, grape seed oil and vanilla paste, stirring just until dry ingredients are moistened; add 1 cup of the toasted pecans and stir until just combined
- Pour batter into a buttered and floured 10-cup Bundt pan
- Bake at 350° for 45 minutes to 1 hour or until a long wooden pick inserted in center comes out clean – start checking at the 45-minute mark as some pans bake faster than others
- Cool cake in pan on a wire rack for 10 minutes; remove from pan on to a wire rack and cool completely
- If possible, lightly cover with plastic wrap or a kitchen towel and let sit overnight on the counter before frosting
For the glaze:
- Place powdered sugar, mascarpone cheese, vanilla paste, lemon zest and 2 Tablespoons milk in the bowl of a stand mixer fitted with paddle and blend until smooth and creamy, adding more milk if necessary, 1 teaspoon at a time; the frosting should be thick yet thin enough to slightly drizzle down the side of the cake
- Immediately pour glaze over cooled cake; top with remaining chopped pecans if desired
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Cake
- Cuisine: American
