Hummingbird Cake | Comfort Food | Jamie Oliver

http://www.jamieoliver.com/recipes/recipe/hummingbird-cake/#ETeS...

Hummingbird cake
TREAT YOURSELF!

SERVES: 14

COOKS IN: 1 HOUR

DIFFICULTY: SHOWING OFF

NUTRITION PER SERVING

Calories

Fat

Saturates

Protein

Carbs

Sugar

Salt

Fibre

684

36.4g

11g

5.1g

89.7g

69g

0.5g

1.5g

34%

52%

55%

11%

35%

77%

8%

OF AN ADULT'S REFERENCE INTAKE

Ingredients

Method

250 ml olive oil , plus extra for

Quite simply, this beautiful cake is bloody delicious bake it, and get

greasing

it in your gob. Light uy sponge with banana and pineapple galore,

350 g self-raising our

1 level teaspoon ground cinnamon
350 g golden caster sugar

a crunchy dusting of pecan brittle, and a little reminder that zesty

cream cheese icings rock its near perfection. For special occasions,
to treat your loved ones, or purely for those moments when you just
need a good slice of cake, this hummingbird beauty is guaranteed to
hit the spot.

4 medium-sized very ripe bananas

1 x 425 g tin of pineapple chunks
2 large free-range eggs
1 teaspoon vanilla extract
50 g pecans
FOR THE ICING:

Preheat the oven to 180C/350F/gas 4. Grease and line two 23cm

round cake tins. Sift the our and cinnamon into a mixing bowl, then
add the sugar and a large pinch of sea salt. Peel the bananas and mash
them up with a fork in another bowl. Drain and nely chop the
pineapple and add to the bananas with the oil, eggs and vanilla
extract. Mix until combined, then fold into the dry mixture until
smooth. Finely chop the pecans and gently fold in, then divide the
batter evenly between your prepared tins. Bake for 35 to 40 minutes,

400 g icing sugar

or until risen, golden and the sponges spring back when touched

150 g unsalted butter , (at room

lightly in the centre. Run a knife around the edge of the tins, then

temperature)

leave to cool for 10 minutes before transferring to wire racks to cool

200 g cream cheese

1 de 2

completely.

25/04/2016 16:37

Hummingbird Cake | Comfort Food | Jamie Oliver

http://www.jamieoliver.com/recipes/recipe/hummingbird-cake/#ETeS...

2 limes
FOR THE BRITTLE:
100 g caster sugar
50 g pecans

2 de 2

Meanwhile, to make the icing, sift the icing sugar into a free-standing
electric mixer, add the butter and beat until pale and creamy. Add the
cream cheese, nely grate in the zest of 1 lime and add a squeeze of
juice, then beat until just smooth its really important not to
over-mix it. Keep in the fridge until needed. To make a brittle
topping, place the caster sugar and a splash of water in a non-stick
frying pan on a medium heat. Shake at and dont stir it, just swirl
the pan occasionally until dissolved and lightly golden. Add the
pecans and a pinch of salt, spoon around to coat, and when nicely
golden, pour onto a sheet of oiled greaseproof paper to set (check out
the how-to video below). Once cool, smash up to a dust (youll need
about half to top the cake save the rest for sprinkling over ice
cream.
To assemble the cake, place one sponge on a cake stand and spread
with half the icing. Top with the other sponge, spread over the rest of
the icing, then grate over the zest of the remaining lime. Scatter over
the brittle dust and decorate with a few edible owers, such as violas,
borage or herb owers, if you feel that way inclined. With a cup of
tea on the side, this will make everyone who eats it extremely happy.
Serve in a bluebell wood on a fallen tree, as you do.

25/04/2016 16:37