Hummingbird Tres Leches Cake
- Rosie
- 1 minute ago
- 1 min read
A soft moist banana pineapple spiced sponge soaked in a triple milk mixture. Topped with whipped cream and a dusting of crushed pecans its light yet squidgey with a delicious tropical sweet flavour.
Made without eggs or dairy the sponge easily comes together in just one bowl for an easy dessert you’ll be making on repeat this Summer.
Hummingbird Tres Leches Cake
Here’s Why You’ll Love This Hummingbird Tres Leches Cake:
Light yet squidgey with a delicious tropical sweet flavour.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a soft, well risen sponge is self raising flour, in combination with levelling agents (trust me!). Self raising flour is much lighter than plain flour and will give that classic velvet texture.
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Buttermilk - it's tangy and creamy, giving that ultra moist crumb you know and love about a red velvet cake.
Pineapple: Crushed and canned - I popped mine into a blender to give it a smoother texture.
Banana: Ripe and soft - we will be using them in the sponge.
Recipe