Hummingbird cake
Preparation : 20 min
Cooking : 40 min
Total time : 1 h Rest : 0 min
8 people
80 g of pecans
2 bananas
150 g of pineapple chuncks
200 ml of colza oil
250 g of self-rising flour
1 tsp of baking powder
1 tsp of cinnamon
1 tsp of cardamom
0.5 tsp of nutmeg
3 eggs
200 g of golden sugar
400 g of cream cheese
250 g of butter
400 g of icing sugar
Associated products
RECIPE STEPS
1
Preheat the oven to 165 °C.
2
For the cake batter first chop he pecans by pulsing them in the large bowl.
Remove the nuts and set aside.
- 80 g of pecans
3
Now add the banana and pulse until roughly mashed.
- 2 bananas
4
Now add the sugar, oil, flour, cinnamon, cardamom, nutmeg, baking powder and eggs.
Press AUTO until everything is fully incorporated.
- 200 ml of colza oil
- 250 g of self-rising flour
- 1 tsp of baking powder
- 1 tsp of cinnamon
- 1 tsp of cardamom
- 0.5 tsp of nutmeg
- 3 eggs
- 200 g of golden sugar
5
Take the blade out and fold in the chopped pecans and pineapple chunks with the spatula.
- 80 g of pecans
- 150 g of pineapple chuncks
6
Pour into two 18 cm sandwich cake tins and bake for 40 minutes or until a skewer comes out clean.
While the cakes are baking rinse the large bowl and fit the whisk attachment.
7
Add all the ingredients to the bowl and press AUTO. Stop the machine when all the ingredients have incorporated together.
- 400 g of cream cheese
- 250 g of butter
- 400 g of icing sugar
8
Once the cake has cooled, layer the two cakes on top of each other sandwiching some of the filling in the middle.
9
Decorate the cake however you like.
© Magimix
