In the Jamaican Hummingbird Cake, everything is perfect and harmonious: its Caribbean origin, heavenly name and amazing tropical composition fruit. Bananas, pineapples, lime with spicy notes of cinnamon and pecan – all this gives the cake a great unusual taste and aroma. Dough for cakes it is very easy to knead without using a mixer. They obtained so light, fruity and airy, like a sponge. Ideal with curd glaze with a delicate lime aroma. Coat the whole cake with icing and sprinkle with crispy roasted baby. Pleasure with every bite you guaranteed! “Serve with a cup of tea and feel the incredible bliss with every piece of cake. Imagine that you eat it, sitting on a fallen tree on a cornflower glade of the forest. ” value of one serving: (total 14) Calories 684, total fat 36 g., saturated fats, proteins 5 g, carbohydrates 89 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. Complexity: easy Servings: 14 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Cake
- 250 ml olive oil + a little to lubricate the mold
- 350 gr self-rising flour
- 1 tsp without a hill of ground cinnamon
- 350 gr golden fine sugar
- 4 medium ripe bananas
- 1 can (425 g) canned pineapple slices
- 2 large eggs
- 1 tsp vanilla extract
- 50 gr pecans
Glaze
- 400 gr. powdered sugar
- 150 gr. butter at room temperature
- 200 gr. cream cheese
- 2 limes
Grillage
- 100 gr. fine sugar
- 50 gr pecans
Recipes with similar ingredients: premium flour, bananas, Pineapple, curd cheese, eggs, vanilla extract, icing sugar, pecans, lime juice, cinnamon
Recipe preparation:
- Preheat the oven to 180 ° C. Grease with olive oil and cover 2 round cake tins with a diameter of 23 cm.
- Sift flour and cinnamon into a bowl, then add sugar and a pinch sea salt. Peel the bananas and mash them with a fork in another bowl. Drain the pineapples and put them on the bananas. Next add olive oil, eggs and vanilla extract. Mix everything and transfer to flour mixture. Stir until smooth.
- Chop the pecans finely and gently stir into the dough. Then evenly distribute the dough into forms. Bake cakes 35 – 40 minutes to rise, covered with a golden crust and springed with a slight pressure in the center.
- Walk with a knife between the cakes and the walls of the molds and leave cool for 10 minutes. Then shift the cakes to the wire rack and completely cool.
- In the meantime, prepare the icing. In the bowl of the stationary mix the sifters with powdered sugar, add the butter and whisk until a pale creamy mass is obtained. Add cream cheese, finely grated lime zest and lime juice and mix until smooth consistency. It is very important not to over-cream. Put in refrigerator before assembling the cake.
- Make the roast. Place a non-stick pan coated over moderate heat, pour in fine sugar and pour some water. Shake the pan, but do not stir the syrup. Keep shaking it periodically until sugar dissolves and the syrup will not get a light golden hue.
- Sprinkle pecans and a pinch of salt. Shuffle to nuts covered with syrup. When the roasting becomes dark golden color, pour it on wax paper so that it freezes. When the roasting will harden, rub it into small crumbs (for the cake you will need approximately half of the roasting. The rest can then be used to sprinkling ice cream).
- Collect the cake. Put one cake on the cake plate and apply half of the filling to it. Top cover second cake and spread the remaining glaze. Sprinkle with grated zest the remaining lime. Sprinkle the cake with roasted crumbs and decorate edible flowers such as violet, borage or flowers spicy herbs as desired.
