Hummingbird lamingtons

Hummingbird cake is the most delicious of cakes - a delicate soft crumb, delicious fruity flavour, warmly spiced with a welcome nutty pecan crunch. The cake is traditionally made in the American south, but originates from Jamaica. And it's often served with a generous amount of cream cheese frosting which is never a bad thing.

While I love a big fat slice of cake, I love my own 'personal' cake even more - and that's where lamingtons come in. I've always been so keen on mini versions of big things, and lamingtons are ideal, a discrete little package of cake for one. Not to mention the aesthetically satisfying visual appeal of a perfectly square portion of cake. The coconut coating of a lamington beautifully pairs with the pineapple and banana favour of the Hummingbird cake. These Hummingbird Lamingtons are a tropical flavour explosion all in one neat little bite!

I filled my lamingtons with cream cheese frosting and homemade pineapple curd, which added to the tropical flavour, but whipped cream and jam - the more traditional lamington filling - would be just as good. Try topping your lamingtons with a pineapple flower (they take a couple of hours in a slow oven - time consuming but super simple to make) or a fresh flower for a pretty and colourful touch.