Hummingbird cake recipe
 Packed full of fruit, this impressive three-tiered cake would make an indulgent birthday cake. 250g/8¾oz plain flour250g/8¾oz caster sugar1 tsp ground cinnamon1 tsp bicarbonate of soda3 free-range eggs, beaten200ml/7fl oz sunflower oil, plus extra for greasing50g/1¾oz pecan nuts, roughly chopped50g/1¾oz walnuts, roughly chopped2 bananas, mashed1 large mango, peeled, stoned removed, flesh mashed2 passion fruit, pulp only85g/3oz tinned pineapple, mashed1 orange, zest only 250g/8¾oz plain flour 250g/8¾oz caster sugar 1 tsp ground cinnamon 1 tsp bicarbonate of soda 3 free-range eggs, beaten 200ml/7fl oz sunflower oil, plus extra for greasing 50g/1¾oz pecan nuts, roughly chopped 50g/1¾oz walnuts, roughly chopped 2 bananas, mashed 1 large mango, peeled, stoned removed, flesh mashed 2 passion fruit, pulp only 85g/3oz tinned pineapple, mashed 1 orange, zest only 200g/7oz full-fat soft cheese50g/1¾oz unsalted butter, softened1 orange, zest only400g/14oz icing sugar 200g/7oz full-fat soft cheese 50g/1¾oz unsalted butter, softened 1 orange, zest only 400g/14oz icing sugar Method Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake. Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins. Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl. Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined. Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined. Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown. Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake.