My sixteenth recipe with Wednesday with Donna Hay was Hummingbird Slice (Click on the recipe for link to it), chosen by Gaye.
I made just a small size of this recipe, half of it fit nicely into a 6"x6" square baking pan, not because I didn't think we would eat it all, but because I figured we did not to be eating it all...we had some birthday cake and some of last week's TWD BwJ Lemon Loaf hanging around yet.
The cake goes together quickly and easily once you have all the ingredients measured out. It bakes nicely (my little pan baked for 22 minutes and the cake was done).
The flavors are very similar to carrot cake here in the States, except there is banana in this and no raisins. It is not frosted like the traditional carrot cake here, with cream cheese frosting, but rather honey is drizzled over the top when serving. The honey was nice, but I think the cake can stand on its own without additional sweetening as it is plenty sweet as it is. (Donna Hay is Australian so her recipes reflect her nationality and the food there, which is all rather fun to have a slightly different take on things at times.)
Mark loves carrot cake so it is no surprise that this was a big hit for him and he has been taking it in his lunch and eating a little at night. I thought it was delicious as well. (Originally I was going to give the whole of it away but Mark thought he would like to keep it and perhaps I could make something else to give away, obviously this was a hit.)
Gaye's post on this is here and Margaret's post is here at some point today (I know she made it because we baked it together Monday).
Next week the little group is going into hiatus for the summer and will be back in August, as I understand it. That said, I am going to continue to make DH recipes and post as I don't want to lose the great fresh produce of summer and I am love, love, loving her recipes for their ease, simplicity, and nutritional value...hopefully I will get one posted each week.