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Hummingbird Cake or Hummingbird Cake

Dessert80 minutes14 people500 calories
1/52/53/54/55/5 (9 votes)
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By Irene Arcas

Inspiration, affection, love, illusion, work, effort, passion, dedication… What's behind a special recipe like today's? It is made with the heart to dedicate it to our colleague Ascen and, especially to her daughter, who has her birthday today.

A Mayan legend tells that when a Hummingbird It passes near you, you should not touch it because it is there to take your thoughts and desires and take them to another person. It is said that it is a bird so fragile and so light that the hummingbird could approach the most delicate flowers without moving a single petal, its feathers shone in the sun like raindrops and reflected all colors. It was admired because, despite its size and colorful beauty, it showed great strength, precision and power when flying, being a symbol of sweetness, as well as an incessant seeker of flower nectar.

That is why this cake receives this name. The hummingbird or hummingbird cake very sweet, cheerful, full-bodied, aromatic and very tropicalWell, it takes pineapple, banana, vanilla and walnuts among its ingredients. If you want to sweeten someone's day and surprise them on a special occasion, without a doubt, this is your recipe.

Congratulations Colibrí !! And to you Ascen, friend ... I can only thank you for all this time together here, I hope we can be closer soon.

Hummingbird or Hummingbird Cake

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Delicious Colibrí or Hummingbird cake, perfect to give to your loved ones. Its soft sponge cake based on banana and pineapple and the creamy and crunchy topping of the nut caramel make it an exquisite bite.

  • Irene Arcas
  • Kitchen: eeuu
  • Recipe type: dessert
  • Calories: 500
  • Rations: 14
  • Cooking time:
  • Total time:

Ingredients

For the cake:

  • 200 g olive oil
  • 350 g flour
  • 1 sachet of chemical yeast (royal type)
  • 250 g brown sugar
  • 4 medium ripe bananas
  • 400 g of canned pineapple (without the liquid)
  • 3 medium eggs
  • 1 teaspoon of vanilla
  • 50 g of pecans
  • A good pinch of salt

For the frosting:

  • 400 g white sugar
  • 150 g unsalted butter at room temperature
  • 200 g of cream cheese (Philadelphia type)
  • 2 limes

Nut candy:

  • 50 g white sugar
  • 25 g of pecans
  • 1 tablespoon of water

Preparation

  1. We preheat the oven to 180º

  2. We prepare two molds of 23 cm or a single one of about 25 cm with baking paper or we grease it with oil or butter.

  3. We put the dry ingredients in a large bowl: flour, brown sugar, yeast and salt. We stir with a fork.

  4. In the thermomix glass we add the pineapple, very well drained and crush 5 seconds, speed 5.

  5. We add the bananas and program 10 seconds, speed 3.

  6. Add the oil, eggs and vanilla and program 3 seconds, speed 3.

  7. We put speed 4 and we add the dry ingredients that we had in the bowl little by little through the mouth until they are well integrated. It will be about 30 seconds.

  8. Add the chopped walnuts, stir with the spatula.

  9. We put the dough in the two molds and bake 35-45 min. If we use a single mold, the time will be about 45-60 min. We introduce a stick or the tip of a thin knife to know if it is ready. If it comes out dry, we remove it from the oven.

  10. We pass a knife around the edge of the mold, wait 10 minutes and unmold. We place the cake on a rack to cool it down.

  11. While the cake is cooling we are making the glaze.

  12. We put the sugar and the skin of 1 lime in the glass very dry and we turn it into icing sugar by programming 30 seconds, speed 10.

  13. We lower the remains of the lid and walls and add the butter. We mix 30 seconds, speed 3.

  14. Now add the cheese and a splash of lime juice. We mix 30 seconds, speed 3. We reserve this glaze in the fridge.

  15. In a pan we put the sugar and a tablespoon of water. Heat over the fire until it begins to caramelize and take a golden color.

  16. Add the walnuts, wrap them with the caramel well and turn off the heat.

  17. We pour this hot paste directly on a sheet of greaseproof paper and let it cool for 30 minutes.

  18. In a mortar we toss the caramel into pieces and crush it until it is broken into very small pieces.

  19. If we have used only one mold, we cut the cake in half.

  20. We pour a little of the glaze on the first cake base and cover with the second base. We add the rest of the glaze and cover it well on the surface and sides.

  21. Top with the chopped caramel and a little lime zest.

Source - Jamie Oliver Confort Food


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  1.   Victoria Rubio at said
    ago 6 years

    What does that cake look like?

    Reply to Victoria Rubio Arroba
  2.   Tere Moreno Montano said
    ago 6 years

    Ofuuuuu …… come the tribute ??

    Reply to Tere Moreno Montaño
  3.   Isabel said
    ago 6 years

    If I can't find pecans, what can I use? Thanks

    Reply to Isabel