Although I have a Simnel cake already for Mothering Sunday if you’re not keen on marzipan. I’ve made a Hummingbird cake you could make instead.

The cake contains leftover ripe bananas and a budget tin of pineapples, but once you make it into this delicious cake no one will be any the wiser.

Hummingbird Mother’s Day Cake

Serves 8-10

For the sponge
250g self-raising flour
250g caster sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
50g walnuts, chopped
2 ripe bananas, peeled and mashed
1 x 432g tin of pineapple chunks, drained and finely chopped
2 eggs, beaten
1 teaspoon vanilla extract
175ml sunflower oil

For the icing
100g Butter, softened
175g Full-fat cream cheese
300g icing sugar, sifted
1 teaspoon vanilla extract

Method

Grease and line two 20cm (8in) round, loose-bottomed sandwich tins. Then preheat the oven to 200°C.

Mix the flour, sugar, baking powder and cinnamon into a large bowl, and add the chopped walnuts.

Either in a blender or a separate bowl, mix together the mashed bananas and chopped pineapple with the eggs, vanilla extract and oil. Add this to the dry ingredients and stir well.

Divide the cake mixture between the tins, and bake in the oven for about 25 minutes until golden and springy to the touch.

Let the sponges cool down before turning out. While you make the butter cream icing.

For the icing, mix together with a whisk the butter, the cream cheese, icing sugar and vanilla extract a then chill for about 30 minutes in the fridge.

To make up the cake, place one cake on a plate and spread with half the icing, sit the other sponge on top and spread with the rest of the icing, then decorate with sugar flowers, homemade icing flowers, anything girly and pretty really.