1
00:00:07,133 --> 00:00:10,453
Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

2
00:00:10,613 --> 00:00:13,293
Speaker 1: from newstalk SEDB quarter.

3
00:00:13,373 --> 00:00:15,653
Speaker 2: It's a ten non news talks EDB. I have been

4
00:00:15,733 --> 00:00:19,413
Speaker 2: looking forward to this conversation so much. Nicki works Cook

5
00:00:19,493 --> 00:00:21,573
Speaker 2: is here this morning with I've said it, Nicki, I've

6
00:00:21,573 --> 00:00:25,773
Speaker 2: said it already. My favorite cake, my favorite cake, which

7
00:00:25,813 --> 00:00:28,693
Speaker 2: is a big call because I love a carrot cake. Yeah,

8
00:00:28,733 --> 00:00:30,613
Speaker 2: I love a carrot cake. But I only really I

9
00:00:30,653 --> 00:00:35,693
Speaker 2: got into a hummingbird cake vibe because I I've mentioned

10
00:00:35,693 --> 00:00:37,893
Speaker 2: them before, but I'm a huge fan of Ripe Cafe

11
00:00:37,973 --> 00:00:41,173
Speaker 2: and Deli in Auckland. Yes, and they make me of

12
00:00:41,213 --> 00:00:44,653
Speaker 2: your prey. Oh my gosh, they make this ridiculously decadent

13
00:00:45,333 --> 00:00:48,413
Speaker 2: hummingbird cake. In fact, I got one for my wife

14
00:00:48,493 --> 00:00:50,813
Speaker 2: recently and it was a classic thing where I sort

15
00:00:50,813 --> 00:00:53,293
Speaker 2: of I ordered a cake that I wanted for her birthday,

16
00:00:54,693 --> 00:00:57,053
Speaker 2: and then of course I did, and then it just

17
00:00:57,093 --> 00:00:58,813
Speaker 2: turns out that she loves it even more than me.

18
00:00:58,933 --> 00:01:00,613
Speaker 2: So you know that's fine.

19
00:01:00,853 --> 00:01:03,693
Speaker 3: Oh You're a match. You're a match made in heaven exactly.

20
00:01:04,173 --> 00:01:06,773
Speaker 3: And look, I agree with you. Anyone who loves a

21
00:01:06,773 --> 00:01:09,773
Speaker 3: carrot cake, actually, anyone who loves a banana cake as well,

22
00:01:10,213 --> 00:01:13,173
Speaker 3: I feel like the hummingbird cake is definitely not the

23
00:01:13,293 --> 00:01:16,933
Speaker 3: humble hummingbird cake. It really does take those two cakes,

24
00:01:17,213 --> 00:01:20,373
Speaker 3: the banana and the carrot cake, to the next level.

25
00:01:21,173 --> 00:01:23,133
Speaker 3: A lot of people haven't heard of hummingbird cake.

26
00:01:23,613 --> 00:01:24,053
Speaker 1: What is that?

27
00:01:24,933 --> 00:01:26,813
Speaker 3: You'll see it a lot in cafes, but no one

28
00:01:26,853 --> 00:01:29,013
Speaker 3: really asks, oh, you know, what's the story with it?

29
00:01:29,213 --> 00:01:31,093
Speaker 3: I like to say it is if a carrot or

30
00:01:31,093 --> 00:01:33,573
Speaker 3: a banana cake went on a bit of a Jamaican

31
00:01:33,573 --> 00:01:35,973
Speaker 3: holiday and they meet up with a bit of pineapple,

32
00:01:36,453 --> 00:01:41,253
Speaker 3: some warming spices and had a good old time and

33
00:01:41,453 --> 00:01:43,333
Speaker 3: a bit of coconut and there if you like as well,

34
00:01:43,773 --> 00:01:47,933
Speaker 3: it's awesome, it's great. Look this recipe here, so I

35
00:01:47,973 --> 00:01:49,893
Speaker 3: know what you mean. I sometimes make a sort of

36
00:01:49,973 --> 00:01:54,013
Speaker 3: four layered humming bird cake that is quite extravagant and extraordinary,

37
00:01:54,013 --> 00:01:56,413
Speaker 3: and if I was running right cafe, that's also what

38
00:01:56,493 --> 00:01:59,173
Speaker 3: I would do. However, this one is a nice, little,

39
00:01:59,213 --> 00:02:02,173
Speaker 3: humble version. It makes a nice, neat little cake that

40
00:02:02,213 --> 00:02:04,173
Speaker 3: you can split through the middle and put some of

41
00:02:04,173 --> 00:02:05,093
Speaker 3: the frosting in there.

42
00:02:05,973 --> 00:02:07,013
Speaker 1: So this is what we get.

43
00:02:07,053 --> 00:02:09,253
Speaker 3: What we do for the cake one and a half cup.

44
00:02:09,293 --> 00:02:11,293
Speaker 3: You're going to get all of the dry ingredients together,

45
00:02:11,373 --> 00:02:14,013
Speaker 3: one and a half cups of just plain flour. You

46
00:02:14,053 --> 00:02:17,733
Speaker 3: could substitute one and a quarter cups of gluten free

47
00:02:17,733 --> 00:02:20,053
Speaker 3: flour if you like. Three quarters of a cups of

48
00:02:20,413 --> 00:02:24,133
Speaker 3: brown sugar, half a cup of dessicated coconut. I don't

49
00:02:24,173 --> 00:02:27,413
Speaker 3: always put coconut in my hummingbird. You could leave it out.

50
00:02:28,013 --> 00:02:30,013
Speaker 3: I don't know. Sometimes I do, sometimes I don't. One

51
00:02:30,053 --> 00:02:33,813
Speaker 3: heat teaspoon of cinnamon. You could also put some allspice

52
00:02:33,853 --> 00:02:36,853
Speaker 3: in there as well, maybe half a teaspoon and then

53
00:02:36,893 --> 00:02:40,213
Speaker 3: half a teaspoon each of baking powder and baking soda.

54
00:02:40,493 --> 00:02:42,693
Speaker 3: Both of those are going to give our cakes some lift.

55
00:02:43,093 --> 00:02:44,653
Speaker 3: So you're going to just whisk all of that up,

56
00:02:44,653 --> 00:02:47,413
Speaker 3: all of those dry ingredients in one bowl. In another bowl,

57
00:02:48,013 --> 00:02:50,973
Speaker 3: you're going to beat together two medium to large eggs,

58
00:02:51,253 --> 00:02:53,533
Speaker 3: three quarters a cup of oil. I think this is

59
00:02:53,533 --> 00:02:56,453
Speaker 3: the key for this cake. It is so moist and

60
00:02:56,533 --> 00:02:59,973
Speaker 3: fantastic without being gloggy, and it's because it's got oil.

61
00:03:00,373 --> 00:03:02,893
Speaker 3: And I think that really is the key. With some cakes,

62
00:03:03,053 --> 00:03:07,773
Speaker 3: I use grape seed oil. Two do you with my bananas?

63
00:03:07,773 --> 00:03:12,893
Speaker 3: I've got too interested too ripe bananas. Two ripe bananas

64
00:03:12,933 --> 00:03:16,533
Speaker 3: I just throw in there, and I don't bother to

65
00:03:16,573 --> 00:03:18,973
Speaker 3: sort of mash them beforehand, because that's another dish that

66
00:03:19,013 --> 00:03:20,573
Speaker 3: I need to wash. What I do is I just

67
00:03:20,653 --> 00:03:22,373
Speaker 3: break off bits and then I beat it all together

68
00:03:22,413 --> 00:03:24,733
Speaker 3: with the oil. And then what you want to do

69
00:03:24,853 --> 00:03:28,173
Speaker 3: is you want to pour the wet mixture into the

70
00:03:28,253 --> 00:03:31,013
Speaker 3: dry mixture and then add in one cup of crushed

71
00:03:31,013 --> 00:03:34,653
Speaker 3: pineapple with about a quarter of a cup of juice,

72
00:03:35,853 --> 00:03:37,813
Speaker 3: and just stir all of that together till you've got

73
00:03:37,813 --> 00:03:40,893
Speaker 3: a lovely batter. Don't overmix it. Scrape that batter into

74
00:03:40,893 --> 00:03:43,613
Speaker 3: a tin I've got. You can use anything from a

75
00:03:43,653 --> 00:03:47,013
Speaker 3: twenty to a twenty three centimeat around tin that you've

76
00:03:47,013 --> 00:03:51,173
Speaker 3: greased and mined oven is on one eighty and it

77
00:03:51,253 --> 00:03:53,933
Speaker 3: takes a good while, you know, forty five to fifty

78
00:03:53,933 --> 00:03:58,133
Speaker 3: five minutes, and the price of their variation and the

79
00:03:58,173 --> 00:04:00,413
Speaker 3: time there is really because if you've got a smaller tin,

80
00:04:00,693 --> 00:04:02,493
Speaker 3: it's going to be a deeper cake and it'll take

81
00:04:02,533 --> 00:04:05,053
Speaker 3: about ten to fifteen minutes longer to cock. You want

82
00:04:05,053 --> 00:04:07,493
Speaker 3: to make sure a skewer comes out nice and clean,

83
00:04:08,253 --> 00:04:11,253
Speaker 3: and then rest that cake for about ten minutes before

84
00:04:11,293 --> 00:04:14,693
Speaker 3: you turn it out. And of course I wonder Jack

85
00:04:14,773 --> 00:04:16,893
Speaker 3: if the bit you really love about a humming bird

86
00:04:16,933 --> 00:04:19,213
Speaker 3: cake is the icing which has cream.

87
00:04:19,053 --> 00:04:21,253
Speaker 2: Cheese in it, I honestly think that is a big

88
00:04:21,293 --> 00:04:23,093
Speaker 2: part of it. If I'm totally which is how I

89
00:04:23,093 --> 00:04:27,093
Speaker 2: cannot at to a carrot cake. Yeah, yes, I mean

90
00:04:27,133 --> 00:04:30,413
Speaker 2: you know, it's not a bad thing. Yeah, it's not

91
00:04:30,413 --> 00:04:32,813
Speaker 2: a bad thing, especially if you can do how to

92
00:04:32,853 --> 00:04:34,573
Speaker 2: take that Yeah gone.

93
00:04:34,453 --> 00:04:37,813
Speaker 3: Sorry you go? No, no, no, Well I take my

94
00:04:37,893 --> 00:04:41,493
Speaker 3: cream cheese ic into the next level by making one

95
00:04:41,573 --> 00:04:45,253
Speaker 3: hundred grams worth of brown butter. That's that slightly burned

96
00:04:45,453 --> 00:04:48,373
Speaker 3: biscuitty kind of butter. You just melt it in a pot.

97
00:04:48,453 --> 00:04:51,373
Speaker 3: It sounds flash, but it's super easy. You keep cooking it.

98
00:04:51,373 --> 00:04:55,053
Speaker 3: It'll splutter away. Keep that spluttering going for about four

99
00:04:55,053 --> 00:04:58,933
Speaker 3: to six minutes until it spluttering stops. Turn the temperature

100
00:04:58,973 --> 00:05:01,493
Speaker 3: down a little bit, and then it'll start to foam

101
00:05:01,533 --> 00:05:04,893
Speaker 3: and it starts to brown because that's the milk solids

102
00:05:05,053 --> 00:05:08,013
Speaker 3: getting getting cooked, you like, and it smells all biscuity.

103
00:05:08,253 --> 00:05:11,213
Speaker 3: You want it to have that lovely nutty aroma. Cool

104
00:05:11,293 --> 00:05:14,213
Speaker 3: that completely. So I often do that this part before

105
00:05:14,253 --> 00:05:17,293
Speaker 3: I start making the cake, or whilst is cooking. Once

106
00:05:17,373 --> 00:05:19,733
Speaker 3: it's called you want to beat that with, you know,

107
00:05:19,773 --> 00:05:22,613
Speaker 3: two hundred and fifty grams of full fat yes I

108
00:05:22,693 --> 00:05:26,653
Speaker 3: mean full fat cream cheese, and round about one to

109
00:05:26,733 --> 00:05:29,133
Speaker 3: one and a half cups of icing sugar. And make

110
00:05:29,173 --> 00:05:33,093
Speaker 3: sure your icing sugar is nice and chilled, and that'll

111
00:05:33,093 --> 00:05:35,653
Speaker 3: stop it going too running. And you smother that all

112
00:05:35,733 --> 00:05:38,893
Speaker 3: over the cooled cake. Maybe as I mentioned at the start,

113
00:05:39,053 --> 00:05:40,573
Speaker 3: you know, split it in the middle and put some

114
00:05:40,613 --> 00:05:42,653
Speaker 3: of the frosting in the middle, and then you've got

115
00:05:42,693 --> 00:05:45,653
Speaker 3: this beautiful two laid cake with still a nice big

116
00:05:45,733 --> 00:05:47,253
Speaker 3: thlick layer of icing on top.

117
00:05:47,693 --> 00:05:49,293
Speaker 2: And if you want to do what they do, dream

118
00:05:49,333 --> 00:05:51,453
Speaker 2: pat you, then it is one hundred percent of my

119
00:05:51,493 --> 00:05:53,053
Speaker 2: dream cake. You then get a little bit of like

120
00:05:53,173 --> 00:05:56,733
Speaker 2: caramel sauce, like a salted caramel be at the very

121
00:05:56,733 --> 00:05:58,573
Speaker 2: top of a little caramel sauce.

122
00:05:59,573 --> 00:06:04,293
Speaker 3: Crawley, some crush toasted wallnuts. This is the thing. You

123
00:06:04,333 --> 00:06:07,013
Speaker 3: can go all out. It's a good cake. I expect

124
00:06:07,453 --> 00:06:09,333
Speaker 3: many of our listeners will be making this.

125
00:06:09,133 --> 00:06:11,893
Speaker 2: This week as someone who obviously has a bit of

126
00:06:11,933 --> 00:06:14,653
Speaker 2: a sweet tooth, just a bit of one. I have

127
00:06:14,773 --> 00:06:19,573
Speaker 2: not you. I've just you said, chill your icing sugar. Yeah,

128
00:06:20,093 --> 00:06:22,173
Speaker 2: so odd that weird is that I've not heard of

129
00:06:22,213 --> 00:06:22,733
Speaker 2: it before.

130
00:06:23,893 --> 00:06:26,053
Speaker 3: You know, I've just started doing it. I start. I've

131
00:06:26,093 --> 00:06:28,653
Speaker 3: started keeping my icing sugar in the freezer because I

132
00:06:28,693 --> 00:06:32,413
Speaker 3: had a couple of batches of icing you know, cream cheese,

133
00:06:33,133 --> 00:06:35,213
Speaker 3: if you using cream cheese or musca pony, and then

134
00:06:35,213 --> 00:06:37,893
Speaker 3: I'd put my icing sugar in it. And on these

135
00:06:38,053 --> 00:06:40,773
Speaker 3: days that start to get warmer, the whole thing turns

136
00:06:40,853 --> 00:06:43,813
Speaker 3: runny and you think, oh, I just need to add

137
00:06:43,813 --> 00:06:47,293
Speaker 3: more icing sugar. It just gets runnier and running. So

138
00:06:47,373 --> 00:06:49,933
Speaker 3: I asked a one. Yeah, I asked a wonderful little

139
00:06:49,933 --> 00:06:53,813
Speaker 3: friend of mine from Nippy's Eatable Art, and she's a

140
00:06:53,853 --> 00:06:56,853
Speaker 3: cake baker, and I asked her what do I do here?

141
00:06:57,213 --> 00:06:59,813
Speaker 3: And she said, oh, you really need to keep your

142
00:06:59,973 --> 00:07:02,653
Speaker 3: icing sugar in the freezer because it'll keep it nice

143
00:07:02,693 --> 00:07:04,533
Speaker 3: and chilled and then it doesn't go running. And she

144
00:07:04,693 --> 00:07:06,853
Speaker 3: is right. You get fluffy frosting if you do that.

145
00:07:06,893 --> 00:07:09,253
Speaker 2: It's such a good tip. That is a really good tip.

146
00:07:09,973 --> 00:07:12,773
Speaker 2: Here you go, top of the text machine. Jack Nicki's

147
00:07:12,813 --> 00:07:16,213
Speaker 2: Hummingbird cake is amazing. I've had rave reviews from my

148
00:07:16,253 --> 00:07:18,853
Speaker 2: friends as it's the best cake ever. Thank you, Nicki.

149
00:07:18,893 --> 00:07:20,973
Speaker 2: There you go, good, There you go right.

150
00:07:21,493 --> 00:07:24,213
Speaker 3: I do it. I do it periodically over the years,

151
00:07:24,253 --> 00:07:26,733
Speaker 3: and Jacket's always at about this time of year that

152
00:07:26,773 --> 00:07:28,653
Speaker 3: I tuned to the humming cake because there's not a

153
00:07:28,693 --> 00:07:30,893
Speaker 3: lot of other fruits in season. You're not making a

154
00:07:30,973 --> 00:07:33,813
Speaker 3: lemon cake, you're not making a freshberry cake with blueberries,

155
00:07:34,453 --> 00:07:36,973
Speaker 3: so you turn to your good old staples of bananas

156
00:07:36,973 --> 00:07:39,773
Speaker 3: and canned crushed fine apple grace.

157
00:07:39,853 --> 00:07:42,173
Speaker 2: I think I know it's a win them. Thank you

158
00:07:42,213 --> 00:07:44,173
Speaker 2: so much. We're going to make sure that recipe is

159
00:07:44,253 --> 00:07:47,133
Speaker 2: up and available online NEWSTALKSDB, dot co, dot M, zed

160
00:07:47,213 --> 00:07:48,093
Speaker 2: forward slash Jack

161
00:07:48,653 --> 00:07:51,773
Speaker 1: For more from Saturday Morning with Jack team, Listen live

162
00:07:51,853 --> 00:07:54,653
Speaker 1: to News Talks hed B from nine am Saturday, or

163
00:07:54,733 --> 00:07:56,653
Speaker 1: follow the podcast on iHeartRadio