Nutrition Facts
8 servings
8
Hummingbird Cake Recipe
Layered cake originating from South America. Sponge cake with sweet ingredients topped with cream cheese.
Soft cookie
200 Sugar
3 Egg
330 Flour
1 Baking powder
½ Salt
10 Sunflower oil
1 Cinnamon
1 Vanilla
2 Banana
150 Pineapple
100 Nuts
Cream
50 Whipped cream
85 Powdered sugar
1 Vanilla
Directions
1
In a mixing bowl, whisk the sugar and whole eggs until the mixture doubles in volume.
2
Incorporate the flour, baking powder, and salt into the mixture gradually. Add the oil while continuing to mix. Then incorporate the cinnamon and vanilla.
3
Peel and cut the bananas and pineapple into pieces, then chop the nuts. Gently add to the mixture.
4
Divide the mixture evenly between 2 buttered and floured cake pans. Smooth with a spatula.
5
Bake in a preheated oven at 170°C with fan for about 30 minutes. Let cool.
6
Gradually soften the cream cheese with the liquid cream, add the powdered sugar and the liquid vanilla. Set aside in the refrigerator.
7
Spread a layer of cream on one of the two cookies, place the second cookie on top, and completely cover the top and sides of the cake with cream.
8
To finish, roast the coconut and spread it on top of the cake. Decorate it with swirls of cream and half nuts.
Ingredients
Soft cookie
200 Sugar
3 Egg
330 Flour
1 Baking powder
½ Salt
10 Sunflower oil
1 Cinnamon
1 Vanilla
2 Banana
150 Pineapple
100 Nuts
Cream
50 Whipped cream
85 Powdered sugar
1 Vanilla
Directions
Directions
1
In a mixing bowl, whisk the sugar and whole eggs until the mixture doubles in volume.
2
Incorporate the flour, baking powder, and salt into the mixture gradually. Add the oil while continuing to mix. Then incorporate the cinnamon and vanilla.
3
Peel and cut the bananas and pineapple into pieces, then chop the nuts. Gently add to the mixture.
4
Divide the mixture evenly between 2 buttered and floured cake pans. Smooth with a spatula.
5
Bake in a preheated oven at 170°C with fan for about 30 minutes. Let cool.
6
Gradually soften the cream cheese with the liquid cream, add the powdered sugar and the liquid vanilla. Set aside in the refrigerator.
7
Spread a layer of cream on one of the two cookies, place the second cookie on top, and completely cover the top and sides of the cake with cream.
8
To finish, roast the coconut and spread it on top of the cake. Decorate it with swirls of cream and half nuts.
Notes
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