This gluten free hummingbird cake incorporates bananas, pineapple and passionfruit with a zesty pineapple and orange cream cheese frosting and pecan topping.
Preheat the oven to 180'C/Gas 4. Grease and line two 20cm diameter baking tins and set aside.
Add the flour, xantham gum, cinnamon and sugar to a large mixing bowl and stir with a wooden spoon until combined.
Next add the eggs, oil, pineapple, banana and passion fruit to the flour mixture and beat until combined. Add the chopped pecan nuts and stir through.
Separate the mixture between the three cake tins (it should be approx 510g of mix per tin) and bake in the centre of the oven - see notes. Once cook, remove from the oven and cool on a wire rack.
Once all of the cakes are completely cool, make the frosting by beating all of the ingredients in a large bowl until smooth. Assemble the cake by placing one sponge on top of the other, sandwiching and then topping with the frosting. I used a spatula to spread frosting around the sides of the cakes too, and then decorate as you wish with pecans and some extra orange zest.