Summer Lemon Hummingbird Cake with Grape Compote Filling

Say hello to Carrot Cake’s friend, Hummingbird Cake 🙂 (version two as a matter of fact, after the wintery version one)


It was the first thing I baked when I got home for the holidays; being in a kitchen not too small and not too big was incredible! It took three steps to get the fridge, as opposed to the ten or zero I am used to.



It’s decorated with a big long string of lemon zest, kaffir lime leaves and some fresh pansies. Also I used up some old grapes for the filling (‘waste not, want not’).



And lemon cream cheese frosting; that was a mandatory. It seems there is something about cream cheese frosting….




It’s a wonderful summer cake 🙂


I hope you are having a wonderful time even if you aren’t able to eat on the lawn thanks to the weather at the moment!


Here is the recipe!

Lemon Hummingbird Cake with Grape Filling and Lemon Cream Cheese Frosting
3 cups flour
3 tsp baking powder
1 cup brown sugar
Zest of one lemon
1/2 cup desicated coconut
1 cup olive oil
425g crushed pineapple, drained
2 eggs
1 tsp vanilla
Lemon juice (of two lemons)
6 small bananas or 4 medium, ashed
1 cup red grapes
75g butter
100g cream cheese
Lemon zest and juice
1 cup icing sugar
To Decorate:
Lemon Zest
Kaffir Lime Leaves

Preheat the oven to 180 degrees celsius and line two 18cm diameter cake tins.

In a large bowl, mix the flour, baking powder, brown sugar, lemon zest and coconut until combined. In another bowl, mix the olive oil, pineapple, eggs, vanilla, lemon juice and bananas. Gently mix the wet ingredients into the dry until combined. The mixture will be very thick, don’t worry! Divide between the two tins, spread out evenly and bake for about 50 minutes, until golden and a skewer comes with only a few crumbs sticking when inserted. Cool in the tins.

Meanwhile, make the grape filling. In a small saucepan, add the grapes and cover with water generously. Over low heat, cook until juicy and popped, squishing occasionally. When the juice has reduced and there is not much left, pour into a bowl and cool.

For the frosting, mix the butter and cream cheese together until smooth. It will be difficult to start with but then soften up. Mix in as much lemon juice and zest as desired (I used one only!) and the icing sugar. Beat until smooth.

To assemble, pick which layer you want to be the bottom. Place on the plate and spread about 1/3 of the frosting on top, followed by the grape filling. Place the top layer on top and then spread on the rest of the frosting. Decorate with the lemon rind, pansies and kaffir lime leaves. Serve!

Makes  a big cake with about 14 servings at least. Keeps, iced, extra well 🙂




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