Hummingbird Cake by Jamie Oliver

Votes: 5

How to Make Jamie Oliver's Hummingbird Cake

Time: 1 hour.
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 684, total fat 36 G., saturated fats G., proteins 5 G., carbohydrates 89 G., fiber G., cholesterol mg, sodium mg, sugar G.

Everything about the Jamaican Hummingbird Cake is perfect and harmonious: its Caribbean origins, its heavenly name, and its stunning composition of tropical fruits. Bananas, pineapple, and lime with spicy notes of cinnamon and pecans all give the cake a wonderfully unique flavor and aroma. The cake batter is very easy to mix, even without a mixer. They turn out so light, fruity, and airy, like a sponge. They pair perfectly with the cream cheese frosting with a subtle lime flavor. Spread the frosting all over the cake and sprinkle with crispy brisket crumbs. Enjoyment with every bite is guaranteed!

"Serve with a cup of tea and experience incredible bliss with every bite. Imagine eating it sitting on a fallen tree in a cornflower-filled forest clearing."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

250 ml olive oil + a little for greasing the pan
350 gr. self-raising flour
1 level teaspoon ground cinnamon
350 g of golden fine sugar
4 medium overripe bananas
1 can (425 g) of canned pineapple chunks
2 large eggs
1 tsp vanilla extract
50 g pecans

Glaze

400 g of powdered sugar
150 g of butter at room temperature
200 g cream cheese
2 limes

Grillage

100 g fine sugar
50 g pecans

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, bananas, Pineapple, curd cheese, eggs, vanilla extract, powdered sugar, pecans, lime juice, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 180°C. Grease and line 2 9-inch round cake tins with olive oil.
Sift flour and cinnamon into a bowl, then add sugar and a pinch of sea salt.

Peel the bananas and mash them with a fork in another bowl. Drain the pineapple and add it to the bananas. Next, add the olive oil, eggs, and vanilla extract. Mix everything together and then fold it into the flour mixture. Mix until smooth.

Finely chop the pecans and gently fold them into the batter. Then, divide the batter evenly among the pans. Bake for 35–40 minutes, until the cakes are golden brown and spring back when lightly pressed in the center.
Run a knife between the cake layers and the sides of the pans and let cool for 10 minutes. Then transfer the cake layers to a wire rack and cool completely.
Meanwhile, prepare the glaze.Sift the powdered sugar into the bowl of a stand mixer, add the butter and beat until pale and creamy.

Add the cream cheese, finely grated lime zest, and lime juice and mix until smooth. It's important not to overbeat the cream. Refrigerate until ready to assemble the cake.
Prepare the brittle. Place a nonstick frying pan over medium heat, add fine sugar, and a little water. Shake the pan, but do not stir the syrup. Continue shaking occasionally until the sugar dissolves and the syrup turns a light golden color.
Add the pecans and a pinch of salt. Stir until the nuts are coated with the syrup. When the brittle is a deep golden color, transfer it to waxed paper to set.

Once the candied nuts have set, crush them into fine crumbs (you'll need about half of the candied nuts for the cake. The rest can be used later as a topping for ice cream).
Assemble the cakePlace one cake layer on a cake plate and spread half of the filling on it. Top with the second cake layer and spread with the remaining glaze. Sprinkle with the grated zest of the remaining lime.

Sprinkle the cake with brittle and decorate with edible flowers such as violets, borage, or herb flowers, if desired.