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
Ingredients
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370 grams
of all-pourpose flour
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350 grams
whole cane sugar + some 3 full tablespoons to cook bananas and pineapple
-
3
eggs
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160 milliliters
of olive oil
-
200 grams
mixed nuts (cashew nuts, walnuts, hazelnuts, almonds)
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2
large sized or three smaller ripe bananas
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250 grams
of canned natural pineapple
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1 teaspoon
quatre-epices melange (cardamom+cinnamon+nutmeg+cloves)
-
1 teaspoon
of vanilla extract
-
1 pinch
salt
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16 grams
baking powder
-
1 shot
of spicy rum
Directions
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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.
-
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.
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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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