Hummingbird cake

Ingredients

• 140 g Cashew nuts, halves, soaked in water for 12 hours
• 110 g Pineapple, crushed
• 80 g Pecans, raw, chopped
• 60 g Coconut flour, unsweetened
• 50 g Almond flour
• 50 ml Apple cider vinegar
• 1 1/2 pcs Eggs
• 1 1/2 pcs Bananas, sliced and mashed
• 100 ml Coconut oil
• 1 1/2 tbsp Lemon juice, fresh
• 1 1/2 tbsp Water
• 1 tbsp Honey
• 1/2 tsp Baking soda
• 1/2 tsp Cinnamon, ground
• 1/2 tsp Vanilla pod, seeds scraped

Method

1. Prepare cream "cheese:" drain and rinse cashews under water and place in food processor. Add cider vinegar, water, and lemon juice; pulse until very smooth.
2. Set in refrigerator.
3. Meanwhile, make the cake; combine the flours, soda, and salt in a large bowl.
4. Whisk eggs with honey, vanilla extract, and oil.
5. Combine wet and dry ingredients until almost combined.
6. Stir in pecans, mashed banana, and pineapple.
7. Pour batter into 3 greased and floured with coconut flour 16-cm spring cake forms and bake in preheated oven at 180°C for 25-30 minutes.
8. Set cake sponge to cool, before removing from the spring form.
9. Spread prepared “cheese” frosting on layers and at the sides of cake.
10. Sprinkle with chopped pecans and cool for 30 minutes before slicing.