Hummingbird Cake

I cannot believe that after all these years that I’ve been baking and blogging, not once have I written about my most favourite cake of all: the hummingbird cake. I can’t even remember how I came to know this cake, but all I can remember is that it was love at first and last bite.

Fast forward to over a decade later, and here I am heavily pregnant at almost 39 weeks, uncomfortable and so over this pelvic pressure. I’ve officially started my maternity leave this week, which is a relief as I could barely move around. I also happened to have read a million articles on pregnancy, babies, and how to induce labour naturally (I have a lot of time in my hands right now… enough to Google random things from sun up to sun down). Eat spicy food, raspberry leaf tea, dates (the fruit!), a little hanky panky, and pineapples.

Pineapples?

Pineapples.

Oookkk. Pineapples sound good. In a cake. With bananas. Topped with cream cheese frosting. 

I happened to have in my possession 4 ripe bananas waiting patiently in the freezer, thanks to my husband who eats this super fruit everyday. One quick trip to the local IGA and voila. Hummingbird cake it is for the heavily pregnant lady who has everything cravings and ready to pop this baby out ANY TIME NOW LITTLE ONE. 

I just realised this could potentially be the last cake I bake before our little man decides to grace us with his presence, so I will savour every bite of this moist, delicious, and absolutely amazing cake. Whether or not the pineapple trick does help with inducing my labour… is another thing. Fingers crossed. 

Hummingbird Cake 
Recipe from here

250 ml vegetable oil
2 eggs
1 tsp vanilla extract
2 cups caster sugar
2 1/2 cups self raising flour
1 tsp cinnamon powder
4 ripe bananas, mashed
400 g crushed pineapple, syrup or juice drained
50 g pecans, crushed

  1. Pre-heat the oven to 180C. Line the baking tin with paper.
  2. In a bowl, mix oil, eggs, vanilla extract, sugar and bananas. Add the pineapples and set aside.
  3. In another bowl, mix the flour and cinnamon powder. 
  4. Slowly add the flour mix to the banana and pineapple mix. Add pecans.
  5. Transfer to the baking tin. 
  6. Bake for approximately 50 – 60 minutes, or until a skewer or knife comes out clean. Set aside to cool.

Cream cheese frosting

200 g cream cheese
1 cup icing sugar
1 tsp vanilla extract

  1. Mix all ingredients in a bowl.
  2. Spread over the cooled cake.

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Cookie Doh Co. Raspberry & White Chocolate Edible Cookie Dough

Despite all the physical, mental, and emotional changes (and challenges!) of being pregnant, there are definitely some perks to this growing belly. There’s no denying my size now (yes, being in my third trimester and almost 37 weeks pregnant!), so why hide the round bump? I say flaunt it! Cravings are also another thing: from the most random food (eggplants!), the utterly weird (fresh lemons with salt, but hold the tequila!), to the most straightforward and easiest of them all… chocolate chip cookies. Dunked in milk, enjoyed while sitting on our couch, in my jammies, watching reruns of Outlander on Netflix (ohai Jamie!). I’ve also come across some pretty amazing cookie recipes, and have posted them here and here.

But who gets to lick the bowl and spoon covered in amazing leftover cookie dough? Me? Being pregnant means I have to be a bit more vigilant with what I eat, and raw cookie dough with raw eggs is a big no-no. So… goodbye swiss meringue buttercream, homemade aioli, and licking the spoon off leftover cookie dough and brownies.

Well thanks to these babies by Cookie Doh Co., I don’t really need to make a big batch of cookie dough from scratch when the cravings start, and because they don’t contain eggs – HEY MAMA IT’S PREGNANCY SAFE! Cookie Doh Co. recently released the limited edition Heartberry & White Chocolate (raspberry and white chocolate) and I was lucky enough to try them. Look at those cute, tiny red hearts. I had to check the calendar to make sure it wasn’t February (trust me, being pregnant makes you lose your focus and concentration. It also made me very gullible – true story). 

These two tubs of goodness may not be the healthy stuff (especially when I added them to vanilla ice cream… oops!), but boy did they hit the spot. Hey, a happy mummy is a happy baby, amiright?

Cookie Doh Co. originated in Melbourne, and they don’t use eggs or pasteurised substitute. The cookie dough can also last up to 2 weeks unrefrigerated in room temperature, or up to 3 months refrigerated (less than 4C). Currently, you can only purchase them online, but Cookie Doh Co. delivers all over Australia – see more info here!

This post was a collaboration between Cookie Doh Co. and Sugarlace. Thanks to Cookie Doh Co. for the tubs of cookie dough goodness! 

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Rashays Darling Harbour

One of my favourite events in the Sydney annual calendar is upon us once again. There’s something so magical with Vivid Sydney with all the colours, lights, arts, performances, food, and the people – Sydney is just filled with this beautiful neon glow and I absolutely love it. But going to Vivid requires a bit of planning, common sense, persistence, a good pair of comfortable walking shoes, lots of patience, and a full stomach. Enjoying Vivid requires a bit of strategising, as the 3 week event usually draws a crowd of millions of people to the city (apparently in 2017, there were 2.33 million people who attended!). So to enjoy Vivid to its fullest, probably forget about going down to the city on Thursdays to Sundays, leave the heels at home, layer up the winter clothing (and brolly!), and plan where you’re starting, where you’re ending, where and what you’re eating, and how you are getting home.

We’re lucky that our offices is based in the city, and our place is just a few minutes’ walk from Darling Harbour. I am extremely grateful that I actually walk through the Vivid lights in Darling Harbour every day. One thing that’s so important for me, especially since getting pregnant, is timing my meal times and making sure I don’t get too hungry or dehydrated. Rashays Darling Harbour is just on the other side of Pyrmont Bridge, providing the perfect location for a pre-Vivid dinner before embarking into a walk around Sydney – a city that turns into a beautiful city of neon lights after 6pm. The menu at Rashays is extensive, and yet still provides enough variety for our 3 different diets – Mr J’s must-have weekly evening steak, my ribs cravings, and mum’s rule that there always has to be vegetables with meals. The servings were very generous, that mum and I ended up sharing the beef ribs with a side salad, and those drink tumblers were huge! Added bonus was the dessert menu – treat your taste buds on banofee waffle, sticky date pudding, and a souffle dessert from the special desserts menu. It was definitely the perfect dinner to start off our Vivid evening – thank you Rashays Darling Harbour!

Vivid Sydney 2018 is running from 25 May – 16 June 2018.

Thanks to Rashays for the amazing dining experience. Trish, Trish’s mum and Mr J dined as guests of Rashays Darling Harbour.

 

Garlic bread

Medium rare sirloin steak from their special steak menu

Flame-grilled short beef ribs with smoky sticky BBQ sauce & chips

Side salad

Banoffee waffle

Banoffee souffle

 

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