It's starting to get cooler in old Sydney town. Mornings are crisp, leaves are falling from trees and I've taken the blankets and heater out; all sure signs that autumn has arrived and the Easter break is well underway. Preferring to hang out where the temperature is a little warmer (aka the kitchen when the ovens on) and with Easter lunches and dinners to attend, I found myself baking a cute little Hummingbird Cake; a dense, moist cake made from banana, coconut and pineapple. Decorated with roasted pecans and lathered in a cream cheese frosting, this cake is great to bake in autumn, as there are plenty of sweet pineapples on offer. It's also a good way to use up any overripe bananas that might be hanging around in the fruit bowl. If your a banana bread fan, see recipe below.
Two side notes, the first being I recently entered the Pink Lady Food Photographer of the Year awards and was very excited to have been announced as a finalist in the Food Blogger category. Check out the gallery of finalists here or you could catch the exhibition on show at the Mall Galleries in London in April. I'll be keeping my fingers crossed back here in Oz for the winners announcement very soon.
The second is sweetgastronomy.com is a nominee for Best Australian Blogs 2014, under the following two categories; Outstanding Use of Photography (acknowledges the use of beautiful photography that inspires readers) and Food (Blogs that are primarily focused on food topics and are recipe driven). You can vote here until May 5 in the 'Peoples Choice' award. Good luck to everyone who entered.