Hummingbird cake
A cake which history isn’t very long, dating back to the late 1960s. The recipe moved through tourists from the birthplace Jamaica to the southern part of the United States, where it now seems to be relatively popular. As I understand it, it can be bought even in cafes in Australian cities. In Estonia, this cake is relatively unknown, but for some reason, I chose it as Krista’s birthday cake.
Classically, this cake has two to three layers and contains banana, pineapple, pecans, and exotic flavors, spice, vanilla, cinnamon. For some reason, in Estonia, the mixed taste of spice and cinnamon is always associated with Christmas. Then let it be the Christmas cake, but it is served for a summer birthday.
Preparation time: 45 min baking. Mixing the dough and making the cream 30 min. The cake must be completely cooled before final assembly
Level: easy
Quantity: 16 slices of cake
Ingredients:
Cake:
350g flour
1.5 teaspoons baking powder
1.5 teaspoons ground cinnamon
0.5 teaspoons ground spice
250 g of crushed pecans. Leave some of the nuts intact and decorate the cake with it
0.5 teaspoons of sea salt
4 ripe bananas crushed
About 250 g jar of pineapple pieces
2 teaspoons vanilla sugar
300 g of brown cane sugar, may also be replaced by white sugar
3 large eggs
150 ml rapeseed oil or refined sunflower oil (olive oil has too strong a taste and is not suitable)
Cream:
400-600g cream cheese (for two-layer cake 400g)
150 g of butter
300 g icing sugar
1 teaspoon vanilla sugar
Pinch of sea salt
Preparation:
1. Crush bananas with a fork, mix with pineapple pieces
2. Crush the pecans relatively coarsely. Leave about 20-25 nuts intact to decorate the cake
3. Mix the oil, sugar, vanilla, crushed spice, cinnamon, and about ¾ of the pecans, leaving the rest to decorate the cake. Mix flour and baking powder
4. Add bananas and pineapple and me. Mix until smooth
5. Divide the dough into two 24 cm or three smaller baking tins lined in the bottom with baking paper and bake at 150 degrees for 40-45 minutes.
6. Cool the cake layers completely, meanwhile mix the cream.
7. Put together the cream components and mix them evenly.
8. Apply the cream to one cake base in a layer about 1 cm thick, place the other cake base on it, cover with cream. Cover the last layer of cake with cream and lubricate the sides of the cream and cake. Garnish the cake with pecans and the rest of the crushed pecans.
9. Ideally, let the cake stand at +4 degrees overnight – the flavors will mix
Done !!!
