Name: Hummingbird squares with cream cheese frosting
Cook time: 40 min
Total time: 40 min
Ingredients: 1 sheet shortcrust pastry; 3/4 cup (110g) self-raising flour; 1/2 teaspoon mixed spice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon bicarbonate of soda; 1/2 cup (110g) firmly packed light brown sugar; 1/2 cup (40g) desiccated coconut; 1/2 cup (50g) walnuts, finely chopped; 1/2 cup mashed overripe banana; 1/2 cup (130g) pineapple pieces, drained, crushed; 1/3 cup (80ml) vegetable oil; 1 egg, beaten lightly; Cream cheese frosting; 250 gram cream cheese, softened; 1/2 cup (80g) icing sugar; 2 teaspoon finely grated lemon rind

Ingredients

1 sheet shortcrust pastry

3/4 cup (110g) self-raising flour

1/2 teaspoon mixed spice

1/2 teaspoon ground cinnamon

1/4 teaspoon bicarbonate of soda

1/2 cup (110g) firmly packed light brown sugar

1/2 cup (40g) desiccated coconut

1/2 cup (50g) walnuts, finely chopped

1/2 cup mashed overripe banana

1/2 cup (130g) pineapple pieces, drained, crushed

1/3 cup (80ml) vegetable oil

1 egg, beaten lightly

Cream cheese frosting

250 gram cream cheese, softened

1/2 cup (80g) icing sugar

2 teaspoon finely grated lemon rind

Method

1.Preheat oven to 220°C. Grease a 20cm x 30cm rectangular pan. Line base and long sides with baking paper then a strip of foil, extending paper 5cm over sides.

2.Trim pastry to fit base of pan and prick all over with a fork. Bake 10 minutes. Cool. Reduce oven temperature to 180°C.

3.Sift flour, spices and soda into large bowl and stir in remaining ingredients. Spread mixture into pan; smooth surface. Bake about 25 minutes. Cool slice in pan.

4.Meanwhile, to make cream cheese frosting, beat ingredients in a small bowl with electric mixer until smooth. Spread slice with frosting before cutting.

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Ingredients

Method

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