Pineapple traybake

Hummingbird traybake Named after the southern US cake so-called because it's sweet enough to attract tiny birds in search of nectar, this features a luscious soft-cheese icing. I often make it in a roasting tin and serve it straight from there!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 180°C, gas mark 4. Line a 30x20cm roasting or cake tin with baking parchment and put the pecans in it; bake for 6-8 minutes, until lightly toasted. Transfer to a board to cool, then roughly chop.

Step 2

2 In a bowl, toss the chopped pineapple with 50g flour. In another bowl, mix the remaining 325g flour with the baking powder, mixed spice and salt. In a large bowl, use an electric hand mixer to whisk together the oil and sugar for 1 minute (or use a freestanding mixer). One at a time, beat in the eggs, then whisk for a further 2 minutes on a high speed until you have a light batter. Use a metal spoon to gently fold in 1½ of the flour mixture, followed by 1/2 of the mashed bananas. Repeat with the remaining flour and bananas. Finish by folding in the chopped pineapple mixture and 3/4 of the pecans. Spoon into the prepared tin and bake for 45-50 minutes, or until cooked through and a skewer comes out clean, Leave to cool completely in the tin.

Step 3

3 Meanwhile, put the butter in a large bowl and use an electric hand mixer to beat for 2 minutes until creamy (or use a freestanding mixer). Add the soft cheese and beat for a further 2 minutes, until smooth. Sift in the icing sugar and beat for 1 minute. Spoon over the cooled sponge and evenly spread it out with the back of a spoon. Sprinkle over the remaining chopped pecans and serve.