Candied ginger & dates Hummingbird Cake

By • December 22, 2017 0 Comments

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Author Notes: Add a couple of typically Christmas ingredients to the exotic flavor of the hummingbird cake and you'll have a fabulous winter spicy cake.Rebecka G. Sendroiu

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Serves 6

  • 370 grams of all-pourpose flour
  • 350 grams whole cane sugar + some 3 full tablespoons to cook bananas and pineapple
  • 3 eggs
  • 160 milliliters of olive oil
  • 200 grams mixed nuts (cashew nuts, walnuts, hazelnuts, almonds)
  • 2 large sized or three smaller ripe bananas
  • 250 grams of canned natural pineapple
  • 1 teaspoon quatre-epices melange (cardamom+cinnamon+nutmeg+cloves)
  • 1 teaspoon of vanilla extract
  • 1 pinch salt
  • 16 grams baking powder
  • 1 shot of spicy rum
  1. Preparation: Preheat the oven at 180 ° C Roast the mixture of nuts in the oven until they are toasted. Let it cool and chop finely. In a saucepan put 3 tablespoons filled with cane sugar and add the cut bananas and the pineapple drained from its juice and also cuted. Stir over high heat, as long as it will almost start to caramel. Add the spicy rum and let the alcohol evaporate. Let it cool.
  2. Roast the mixture of nuts in the oven until they are toasted. Let it cool and chop finely. In a saucepan put 3 tablespoons filled with cane sugar and add the cut bananas and the pineapple drained from its juice and also cuted. Stir over high heat, as long as it will almost start to caramelize. Add the spicy rum and let the alcohol evaporate. Let it cool.
  3. To make the frosting In a medium bowl, beat the mascarpone, icing sugar and the fresh whipping cream and butter until smooth, about 1 minute. Place 1 cake layer on a cake stand or serving plate. Top with half of frosting. Top with remaining cake layer. Garnish with roasted and chopped walnuts.

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