Hummingbird Cake by Jamie Oliver and Andy Chef

Name: Hummingbird Cake by Jamie Oliver and Andy Chef
Total time: 2 h
Yield: 12
Ingredients: 200 g Sugar; 195 g Wheat flour; 0.5 teaspoon Cinnamon; 0.5 teaspoon Baking soda; 0.5 Bananas; 125 g Pineapples; 2 Chicken eggs; 90 g Vegetable oil; to taste Vanilla extract; 200 ml Cream; 800 g Cottage cheese; 130 g Powdered sugar; 1 g Food coloring; 100 g Chocolate; 3 Kumquat

The famous juicy and very fragrant cake! Both for the holiday and for yourself! This cake mercilessly captures the minds and stomachs of everyone who baked it or tasted it (or both). The cakes smell like pineapples and bananas and are positively loaded with fruity, tropical notes. Well, and cream... cream cheese has long taken a leadership position, this is no secret. Although, sour cream with thick, weighed sour cream is also perfect for this cake. It turns out no worse, but a little more economical.

134

13958

Layla Lee

Recipe author

Hummingbird Cake by Jamie Oliver and Andy Chef

Calories

503kcal

Protein

9g

Fat

28g

Carbs

49g

*Nutrition per serving

Ingredients

Servings: 12

200g

195g

0.5teaspoon

0.5teaspoon

0.5

125g

2

90g

to taste

200ml

800g

130g

1g

100g

3

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Prepare and measure all ingredients. Cut the pineapple into pieces, mash half a banana into a puree.
STEP 2
Place flour, sugar and cinnamon soda in one bowl.
STEP 3
Mix the dry mixture well until smooth.
STEP 4
In another bowl, place all the remaining ingredients for the dough - eggs, vegetable oil, vanilla extract and fruit.
STEP 5
Mix the liquid (wet) ingredients well.
STEP 6
Adding dry to liquid in portions, combine the dough ingredients.
STEP 7
Stir until smooth and the dough is ready.
STEP 8
Divide the dough into two small baking dishes and bake two cakes (180 degrees, 25-35 minutes). Cool them and trim the tops.
STEP 9
To prepare the cream, place the cream and cheese in a whipping bowl and start whisking. When the mass gets a little stronger and the cheese disperses, add powder and beat further. The result will be a light cream that holds its shape. Keep it in the refrigerator for a while before using - this will make it easier to work with. Apply the cream to the bottom cake in an even layer.
STEP 10
Place the top layer and level the cake.
STEP 11
Apply cream to the top and sides of the cake.
STEP 12
Smooth out the sides and top with a spatula or spatula. You can make streaks, take a textured spatula or make strokes with a spoon, you get a very interesting effect.
STEP 13
Make a palette from the leftover cream by separating them and painting each one a different color.
STEP 14
Using the back of a spoon, apply strokes in a chaotic manner.
STEP 15
Decorate the cake with pieces of Bounty bars and halved kumquats (these are small citrus fruits, mostly sold dried).
STEP 16
Now you can cut the cake and brew tea.
STEP 17
This is how the cut turns out - loose and juicy. You can decorate the Hummingbird cake according to your taste and desire.