A spicier version of the famous Hummingbird cake, in which the tropical taste of bananas and coconut is set off by the pleasant bitterness of hops indian pale ale. The cakes are very moist with saturated and rich fruity and spicy taste. Cover them with caramel cream with toasted poppy seeds. He will give the cake a pleasant warm taste. This option “Hummingbird” will appeal to everyone who loves new unusual flavor combinations, and will be an excellent treat for a man праздник. 
Time: 3 час.50 minutes Difficulty: easy Servings: one 5 – 20 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 2.5 tbsp. premium flour and optionally for powder of forms
- 1 and 1/4 tsp ground cinnamon
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 tbsp. sweet coconut flakes
- 2/3 Art. finely chopped walnuts
- 1 tbsp. mashed ripe banana (about 3 medium fruits)
- 2/3 Art. rapeseed oil
- 2/3 Art. granulated sugar
- 2/3 Art. dark brown sugar
- 1 and 1/4 tsp vanilla extract
- 2 large eggs
- Bottle (0.33 L). Pale Ale
Cream
- 1 tbsp. granulated sugar
- 1 tbsp. room temperature fat cream
- 220 gr softened butter
- 2 tbsp. powdered sugar
- 1 tbsp. l poppy seeds, slightly roasted and cooled
- 1 tsp vanilla extract
- 0.5 tsp salt
Recipes with similar ingredients: premium flour, bananas, sugar brown, eggs, walnuts, cream, dark beer, coconut shavings, poppy
Recipe preparation:
- Cream: in a small saucepan, mix granulated sugar and 1/4 Art. water and bring to a boil. Boil the syrup by shaking the pan, until it becomes a deep dark amber color (not stir!). Remove the pan from the stove and pour in the cream. After after the mixture stops boiling, mix the cream to completely dissolve caramel in them, and you get a thick caramel sauce. Refrigerate for at least 1 hour.
- Meanwhile, preheat the oven to 175 ° C. Grease creamy butter 2 molds for cake layers with a diameter of 22 cm. and lay their bottom parchment paper. Oil the paper and sprinkle with flour.
- Cakes: in a bowl, whisk the flour, cinnamon, soda and salt, then add coconut and walnuts, and again mix. In another bowl, mix until smooth. bananas, vegetable oil, sugar, vanilla, eggs and beer. Pour in liquid ingredients into dry and knead the dough. Pour the dough into prepared forms and bake cakes until the tester inserted into the middle of the cake, will not come out clean, 30 – 35 minutes.
- Cool the cakes without removing from the molds for 30 minutes, then put them on a wire rack and remove parchment paper so that they completely cooled.
- Remove the caramel cream sauce from the refrigerator and leave for 20 minutes at room temperature. Whip butter with a mixer at medium speed to a light creamy consistency, about 3 minutes. Add icing sugar, poppy seeds, vanilla and salt and whisk to mix everything evenly. Add caramel and beat until light and airy, about 3 minutes.
- Put one cake on a cake dish and apply on it with a pastry spatula or butter knife about 1 tbsp. cream. Put the second cake on top and put the remaining cream on it. Spread the cream evenly on top and on the sides of the cake. Put cake in the refrigerator for at least 30 minutes or overnight to cream froze and serve.
