Hummingbird cake from Andy Chef. Amazing Hummingbird Cake Hummingbird cake decorated with sweets

It is called an amazing, new, amazingly tasty and completely unusual dessert. The Hummingbird cake, according to connoisseurs, is a real breath of fresh fruity air in the kitchens of those who love to make their own delicacies, but have already tried almost everything. This confectionery, judging by the reviews, has an incredibly delicate texture of cakes.

Description

Hummingbird cake blew up the confectionery world in the 60s of the last century. The dessert is very unusual and in many ways different from all its counterparts. Firstly, in its manufacture, vegetable, and not the usual butter, is used. Secondly, the Hummingbird cake consists not so much of flour as of fruit. There is no need to beat the cake mixture, just mix the dough well with a spatula. Nuts and spices are often added to the delicacy. As a result, a real dessert bomb comes out of the hands of the confectioner. But it should be noted that despite the "bird" name, no birds are provided for in the cake recipe.

Story

The cake has a very clear history, unlike some other popular dishes. Since the main ingredients in the delicacy are bananas and pineapples, the idea immediately comes that the birthplace of the cake is somewhere in the Caribbean. Indeed, the Hummingbird cake, the recipe of which is presented in this article, was invented in the late 60s of the last century in Jamaica. It is believed that the name of this dessert was given in honor of the wonderful little birds that feed exclusively on nectar. It was noticed that the Hummingbird cake with pineapple and bananas, and other ingredients that emit an unusual aroma when baked, attracted them with its delicate smell. In addition, many note that the cake with pineapple pieces contained in its dough is unusually similar in color to the plumage of small birds, on which there are also small yellow specks.

Origins of popularity

He immediately won the fame of a dessert that cannot but make you smile with pleasure. In the 60s, gourmets began to extol as something extraordinarily beautiful and absolutely amazing this new Hummingbird cake for everyone, the recipe for which was sent to the United States by the Jamaican Tourism Board in special press kits. Variations of this recipe began to appear in cookbooks and newspapers, first in America and then around the world. But in them the basic component has always remained unchanged - butter, pineapples and bananas.

How to make Hummingbird Cake?

Dessert, according to the masters, is prepared quite quickly and simply. The result is usually very satisfied with everyone who loves moist fruit biscuits. The cake has a rather rich taste of bananas and the sweetness of pineapple. In addition, the biscuit cakes in it are moist and loose. The reason for the latter is the presence of vegetable oil in the composition, as well as the use of a standard cream, which is prepared from cream, curd cheese and powder.

And of course, experts recommend, as in the manufacture of any biscuit, to let the cake “rest” for several hours: it is advised to wrap the finished delicacy in cling film and put it in the cold. This must be done so that the cake is better saturated with cream and easier to cut.

Some housewives advise soaking the biscuit with coconut syrup - this will make the cake much juicier.

Those who love the “rustic” style in cakes are advised to leave the sides of the product “naked”, you can only decorate the treat with strawberries, cashews with mint and red currants on top. This decoration will give the cake lightness and freshness.

Cake "Hummingbird": composition

Recipe for 8 servings uses:

250 g pineapple;
1 banana;
1 tsp ground cinnamon;
160 ml of olive oil;
390 g wheat flour;
300 g of sugar;
100 g of powdered sugar;
200 g 33% cream;
1 tsp soda;
300 g curd cheese;
3 chicken eggs.

Cooking

The dessert usually takes about an hour to prepare. Preparation time is about 25 minutes. The process, according to the hostesses, takes place in several stages. Let's consider them in more detail.

Preparation

At this stage, you should prepare all the necessary ingredients provided for in the recipe: canned pineapple, banana, sugar, flour, olive oil (you can use any other odorless oil), soda, eggs, cinnamon, curd cheese, powdered sugar, cream. Banana should be mashed with a fork until mashed. Add pineapple chunks to it.

kneading the dough

This stage is very important, requiring attention and strict adherence to the recipe. Necessary:

Break 3 eggs into a bowl with fruit, pour in vegetable oil that has no smell (olive, sunflower, grape seed). Mix mass.
Sift flour, add 1 tsp. cinnamon, 1 tsp soda and 1 pinch of salt. Pour in sugar.
Next, combine the liquid ingredients with the dry ones and mix thoroughly. Mistresses recommend at this stage to mix the mass well. You can use a mixer or use a spatula.

We bake a cake

Housewives are advised to take this process especially responsibly, since the success of all work depends on the quality of baking cakes.

Bake the Hummingbird cake in a slow cooker or in the oven. If you use a mold with a diameter of 20 cm, you get 3 cakes. Each of them is leveled by cutting off the tops. You can also try baking two sponge cakes with a diameter of 16 cm. In this case, the biscuits will have to be cut in half.

The bottom of the mold is lined with special baking paper, a “French shirt” is made (the bottom and sides are greased with butter and sprinkled with flour, and the excess is shaken out). A biscuit is baked at 180 ° C for about 30 minutes. The readiness of the cakes can be judged by whether a wooden stick remains dry, with which the dough is pierced to check. Usually the cakes are well browned even before they reach readiness.

According to home cooks, the smell in the kitchen is simply “crazy”. Within a minute after the completion of baking, the cake will be ready, and it will be easy to remove it from the mold. The finished cake should be turned over onto a wire rack, remove the parchment and start baking the next one. The mold should be cooled each time in cold water.

If the baking was done correctly, small tubercles will appear on the surface of the cakes, which must be cut off. The crust is very porous and crumbly. And also due to the presence of bananas and oils, it is slightly sticky and moist.

Cooling the biscuits

The biscuit is wrapped in cling film and put in the refrigerator overnight. Then the cakes should be cut into 2 or 3 parts.

Cooking cream and decorating the cake

Cream for Hummingbird cake is made from whipped cream, mixed with curd cheese and powdered sugar. Cream is whipped in the bowl of a blender or mixer. Mistresses recommend using the product strictly 33% fat, less will not work. In order for the cream to whip quickly and efficiently, you need to use a cold bowl, cold cream and cold beaters of the mixer. Confectioners recommend putting a pack of cream in the bowl along with whisks and sending everything to the freezer for 5 minutes.

Then, using a mixer or blender at maximum speed, whip the cream. At the same time, as home confectioners assure, it seems that nothing happens to the cream, but at about the 5th minute the mass begins to thicken. The cream stops whipping at the moment when the mass begins to hold its shape. If you continue to beat after that, you can get butter instead of cream.

Now you should add powdered sugar, cream cheese according to the recipe and continue to beat the cream until ready. The proportions of powder and cheese can be changed depending on taste.

Next, the cream is transferred to a pastry bag and deposited in a spiral on the cake, after which it is leveled with a spatula. Thus, all cakes are smeared, as well as the sides.

By the way, while the cakes are cooling, you can caramelize the nuts to decorate the dessert. Housewives advise to melt honey with sugar, dip halves of nuts into the resulting mass, put them on a sheet of baking paper and bake quite a bit in a non-hot oven. Decorate the cake to your liking.

Many network users are not only avid sweet lovers, but also convinced homemade confectioners who willingly share their experience in mastering a particular recipe with like-minded people.

According to many reviewers, in the manufacture of the Hummingbird cake, even with a strong desire to bring something of your own to the recipe, it is better not to touch on the fundamental points in technology. We are talking primarily about the presence of bananas, butter and pineapples in the composition of the cake. Craftsmen advise not to puree bananas at the beginning of work, but to chop them finely. So, in their opinion, it is possible to achieve a more obvious presence in the cake dough.

Flour should be sifted very carefully (5 times) to saturate it with oxygen. Juice should be poured into the dough with caution, the same is done when adding oil. The main thing here is not to exceed the norm! You can add kefir if the dough is too thick (falls from a spoon, but does not pour). In this case, you can bake the dessert a little longer and at a lower temperature (about 160-170 degrees). At the same time, the cakes rise very well.

When baking a Hummingbird cake, you can achieve an excellent result if you have the necessary products, some skills, and most importantly, great desire and patience. A little effort - and the cake will delight both the craftsman and his guests with its taste. Happy tea!

As a rule, the cake is associated with biscuit or choux pastry cakes soaked in cream. Hummingbird cake is noticeably different from all other desserts, because it is based on fruit cakes soaked in a classic cream cheese cream. And the vegetable oil introduced into the composition allows you to get a porous structure of the base, due to which the baking is light and airy.

Composition of ingredients:

170 g of chocolate icing made from cream, butter and chocolate bar in a ratio of 2:1:3;
600 g butter cream, consisting of 200 g cream, 100 g granulated sugar and 300 g soft cheese (Mascarpone);
1 ripe banana;
3 large eggs;
2 cups of flour;
350 g of granulated sugar;
a pinch of cinnamon and baking soda;
180 g of the most purified vegetable oil;
250 g pineapples (it is better to take canned ones).

Cooking algorithm:

Sprinkle through a sieve the entire declared volume of flour with soda and cinnamon, then add sugar.
Banana mashed and mixed with small pieces of pineapple. Combine fruit with eggs and butter.
Combine wet and dry ingredients and knead the dough without flour lumps.
Divide it into 3 equal parts and bake from each cake with a diameter of 22 cm. Cooking parameters - 180 degrees and 20 minutes. Wrap the finished cakes with a film and keep a couple of hours in the cold.
Whip cream with sugar. If desired, you can use a product with a low fat content, then during the mixing process you need to add a cream thickener.
Gently mix with a spatula, add cream cheese.
Collect the cake and put it on a plate greased with cream (this is done so that the dessert does not slip).
Lubricate the product on all sides with the remnants of the cream and put it in a cold place.
Prepare glaze in a water bath. When it cools down, cover the top of the cakes with it.

Additionally, you can decorate the dessert with berries, and then send it to the cold to set the glaze for at least 3 hours.

Dessert by Jamie Oliver

Composition of ingredients:

250 ml of any odorless vegetable oil;
4 maximally ripe bananas;
2 eggs;
100 g pecans (50 g for dough and 50 g for glaze);
350 g flour;
850 g of powdered sugar (350 g - in the dough, the rest - in the glaze);
500 ml canned pineapples;
1 tsp vanilla and cinnamon;
150 g of softened butter;
2 limes;
"tub" of cream cheese.

In the preparation of the cake, fresh pineapple is allowed. However, in this case, you will need to make sure that the dough does not contain too large pieces of fruit.

Cooking algorithm:

Prepare the dough according to the classic Hummingbird cake recipe and add chopped pecans to it.
Pour the resulting composition into two oiled forms with a diameter of 22 cm and send to an oven preheated to 180 degrees. Bake 40 minutes.
Allow the hot cakes to cool slightly and remove them from the molds.
To prepare the glaze, beat melted butter with sweet powder until a strong fluffy structure forms. Introduce cheese, grated lime zest and juice (from 1 fruit) and refrigerate for a while.
Caramelize nuts. To do this, combine the powder and a spoonful of water until the powder dissolves. Stirring the composition is not recommended; you should rotate the non-stick cookware itself. As the mixture boils, add nuts and a little salt. Take out the nuts on a sheet of parchment and let them harden.
Assemble the cake by brushing each cake with frosting. Garnish with zest and nuts.

Hummingbird cake from Jamie Oliver is ready!

Mousse treat

Composition of ingredients:

3 cakes prepared according to the classic Hummingbird cake recipe;
350 g of cottage cheese;
30 g of powdered sugar;
400 ml full-fat blueberry yogurt;

Cooking method:

Beat cottage cheese with powdered sugar.
Warm the swollen gelatin, but do not boil.
Mix the cooled mass with yogurt and gradually add to the curd mixture.
Assemble the cake with a pastry ring. First, put the first cake, on the surface of which evenly distribute the cream. Send in the cold to solidify.
Do the same with the remaining cream and cakes.

During assembly, it is necessary to monitor the consistency of the unused cream - it should not thicken much.

Amazing Hummingbird Cake by Andy Chef

Composition of ingredients:

250 g pineapples;
390 g flour;
400 g of sugar;
1 teaspoon of soda, cinnamon, vanilla extract and nutmeg;
2 bananas;
100 g pecans;
180 ml of olive oil;
600 g cream cheese cream.

Cooking method:

Cut the pineapple into small cubes, mash the banana with a blender.
Mix dry ingredients with fruit, gradually beat in eggs and vegetable oil. You can add nuts if you like.
Bake cakes at 180 ºС until a dry match.
Let the bases of the cake cool slightly and cut off the tops. They will have a slightly moist texture due to the combination of bananas and butter.
Assemble the cake and decorate as you wish. The amazing Hummingbird cake is ready.

From "I TORTOdel"

Composition of ingredients:

3 cakes prepared according to the classic Hummingbird cake recipe with walnuts;
350 g of cottage cheese;
30 g of powdered sugar;
400 ml of heavy cream;
15 g gelatin soaked in 80 ml water.

Cooking method:

Mix cottage cheese with powdered sugar.
Melt the swollen gelatin in the microwave.
Beat the chilled cream to a dense mass, gradually introduce into the curd product and add the cooled gelatin.
Grease the finished cakes with cream and assemble the cake. It is better to do this in a ring, then the banana cake will turn out with smooth edges.

Recipe from Andrey Rudkov

Composition of ingredients:

3 classic cake layers for Hummingbird cake;
0.5 l of milk;
200 ml of heavy cream;
bean vanilla;
2 eggs;
30 g starch (corn);
50 g natural butter;
100 g sugar.

Cooking method:

Boil milk with vanilla. Separately mix eggs, starch and sugar.
While stirring constantly, carefully pour the milk into the egg mixture and heat again until thickened.
Add oil, wait until it dissolves, and remove from the stove. Cover with foil and put the cream in the refrigerator for a couple of hours.
Whip the cream until stiff and gently fold it into the custard.
Grease the cakes and fold them in an even pile. Top and sides of the cake also cover with cream. Decorate the dessert to taste.

Hummingbird Cake by Julia Small

Composition of ingredients:

100 g sugar and 30 g nuts for pralines;
1 lime, 3 yolks, 150 ml of milk, 40 g of sugar, 5 g of gelatin soaked in water for cream;
1 cup coconut milk, 300 g cream, 90 g sugar, 3 egg yolks, 14 g gelatin soaked in water for mousse;
100 g pineapple, 70 g sugar, 200 ml pineapple juice (canned syrup will do), 1 tbsp. a spoonful of lemon juice, 12 g of starch, 10 g of soaked gelatin for a pineapple layer;
85 g each of flour and sugar, 1 banana, 1 egg, 20 g of nuts, 60 ml of vegetable oil, a pinch of baking powder and cinnamon for biscuit.

Cooking method:

Prepare a biscuit from the indicated components.
To prepare the cream, boil milk, cream and lime zest.
Separately, grind the eggs with sugar and add the milk mixture, return to the fire and boil until thickened. You can not boil the composition.
Pass the finished cream through a sieve, add gelatin and juice to the still hot mass.
Pour the cream into the mold and send it to the freezer.
Prepare a layer: mix sugar with starch, add chopped pineapples and juice, boil for a couple of minutes. Allow the mass to cool slightly and add gelatin. Cool and pour over the cream.
Prepare mousse: boil milk, grind eggs with sugar. Whisking constantly, pour in the milk in a thin stream and simmer until it thickens slightly. Add gelatin and pass through a sieve. Allow cream to cool and stir in whipped cream.
With the help of a culinary ring, make an even circle with a diameter of 18 cm from the biscuit.
Pour half of the mousse into a separate form and drown the frozen cream and pineapple layer in it. Spread the remaining mousse evenly on top, and on top of it - the biscuit. Remove overnight in the freezer.
Garnish with pralines and mirror glaze.

Hummingbird Cake Decorating Ideas

Almost all types of dessert decor are suitable for decorating a cake:

buttercream flowers;
chocolate or mirror glaze;
praline;
chocolate;
fresh berries;
fruit slices.

By combining these techniques, you can turn an already delicious cake into a real culinary masterpiece.

Hummingbird Cake by Andy Chef

Flour - 390 gr
Sugar - 400 gr
Soda - 1 tsp
Cinnamon - 1 tsp
Large banana - 1 pc.
Eggs - 3 pcs
Pineapples - 250 gr
Vanilla extract - 1 tsp
Vegetable oil - 180 gr
First of all, finely chop the pineapples (250 gr). I took from the jar, you can fresh. I would not recommend replacing them with something else, in any case, it’s better to cook it that way for the first time.
Next, in a large bowl, combine flour (390 g), sugar (400 g), soda (1 tsp) and cinnamon (1 tsp). You can also add nutmeg (also a spoon). It seems that there is a lot of sugar, but the cake will not be sweet in the end. If you are really afraid, reduce its amount to 300.
Then we take the second bowl and knead a large banana (or two small ones) in it. I already wrote in the recipe for chocolate muffins that I take hard bananas, and not overripe ones, as is often advised in recipes. It tastes so much better to me. Mash with a fork or potato masher.
We fall asleep pineapples, along with juice (which was formed during cutting). You can add finely chopped nuts (100 gr, pecans or walnuts).
Next are three eggs.
Vegetable oil (180 gr). For some reason, many people get confused and think that vegetable = sunflower. This, of course, is not true. You can also take corn, olive, grape seeds and so on. Any that you like more, but preferably without a bright smell and taste. Vegetable oil in baking gives moisture to the cakes and softness. This ingredient in the recipe is important and its quantity is also critical. Followed by a teaspoon of vanilla extract. If there is no extract, do not add anything.
Slightly stir the liquid ingredients and add the dry ingredients to the cup.
Mix well. I was too lazy to get the mixer and did it with a spatula. There were no difficulties, the main thing is to do it diligently. Then pour the dough into a mold with a French shirt. I have 16 cm and I made as many as 4 cakes, each time I poured about 360-370 grams of dough. You can make 3 cakes of 20 cm, for example.
We bake the dough in an oven preheated to 180 degrees (top-bottom mode) for 25-30 minutes. But check with a skewer.
Cream.
First, whip cream (100 gr) in a bowl. We take strictly from 33% fat content, no less fatty ones will do. The secret to quick whipping: cold bowl, cold beaters and cold cream. Chefs joke that you can put whisks, a pack of cream in a bowl and put everything in the freezer for 10 minutes.

Then, with a mixer at maximum speed, whip the cream. At the beginning, it will seem that nothing is happening, but at the 5th minute, the mass will begin to thicken. See, as soon as the mass holds its shape (stable peaks), stop beating. So as not to overwhip the cream, getting butter.
Now add cream cheese (500 gr) and powdered sugar (70-90 gr). And finally beat.
The mass has become homogeneous, we remove it in the refrigerator. Let it lie down for an hour, gain strength.
Cream 33% - 100 gr
Cream cheese - 500 gr
Powdered sugar - 70 gr

Melted chocolate and fruit slide on top

This article was automatically added from the community

For a long time I noticed this cake, and now the reason has come to bake it. The cake turned out the first time, the recipe did not cause any special difficulties. The dough does not need to be beaten, but only thoroughly mixed. When baking the cakes, there was an unusual aroma. The cakes turned out soft with a porous structure, in combination with cream cheese cream and chocolate icing - well, very tasty.

I made a Hummingbird cake for my mother-in-law's birthday, all the guests really liked it. This cake is worth a try.

You can decorate as you wish. I put various sweets on top of the icing: meringue, sweets, marshmallows.

For the Hummingbird cake recipe - my thanks to Andrey Rudkov.

Prepare the ingredients so that everything is at hand.

Mash the banana with a fork.

Cut pineapple.

Add pineapple along with liquid to banana.

Add eggs and oil. Stir.

In a large bowl, mix flour, sugar, cinnamon and baking soda.

Connect both masses.

Mix well.

Cover the form with baking paper, lay out the dough.

I baked in a form with a diameter of 20 cm - 350 g of dough for each cake.

Bake at 180 degrees until golden brown, about 15-17 minutes.

Transfer the hot crust to a wire rack to cool. I got 4 cakes.

Wrap each cake in cling film for at least an hour. I left for the night.

For the cream, take the butter out of the refrigerator in advance.

Whip with powdered sugar.

Add cheese. Beat until smooth.

Lubricate each cake, stacking on top of each other, collect the Hummingbird cake.

Melt the chocolate, add the pieces of butter and mix thoroughly. Cover the cake with icing and decorate as desired.

Delicious and elegant Hummingbird cake is ready for tasting. Bon appetit.

Hummingbird cake is a delicious and original dessert consisting of fruit cakes and butter cream. The biscuit crumb combines the rich taste of a banana, fresh notes of pineapple and a light cinnamon plume, thanks to the oil it turns out to be moist and porous, perfectly absorbs the cream and does not need to be soaked in syrup.

We complement the cakes with layers of a classic mixture of cream cheese, sugar and whipped cream, prepare chocolate icing for decoration and get a spectacular treat, ideal for a festive table! The dessert will definitely appeal to fans of the popular, as well as to all lovers of juicy biscuits with pieces of fruit.

Ingredients:

For test:

eggs - 3 pcs.;
vegetable oil (refined) - 180 g;
banana - 1 large;
canned pineapples - 250 g (net weight of pineapples without syrup);
flour - 380 g;
sugar - 350 g;
baking soda - 1 teaspoon;
ground cinnamon - 1 teaspoon.

For cream:

cream cheese "Almette" or the like. - 300 g;
cream 33-35% - 200 g;
sugar - 100 g.

For glaze:

dark chocolate - 80 g;
butter - 30 g;
cream 33-35% - 60 g.

Hummingbird cake recipe with photo step by step

How to make dough for Hummingbird cake

We connect the dry ingredients. Sift the whole serving of flour with cinnamon and baking soda. Add sugar and stir the mixture.
After peeling, a large banana is rubbed with a fork in mashed potatoes.
Pineapple cut into small cubes. Together with the syrup that stood out during cutting, we load the pineapple pieces to the banana mass.
Beat the eggs into the fruit mixture and add the oil. You can take any vegetable (corn, sunflower, olive, etc.), but only refined, that is, odorless and with a neutral taste.
We combine the dry mixture with the wet. Stir very carefully until the flour crumbs are completely dissolved and a viscous, fairly thick dough interspersed with pineapples is obtained.
Divide the dough into three equal portions. It is convenient to do this with the help of a kitchen scale - about 450-480 g of flour mass will go to each cake. We lay a form with a diameter of 22 cm along the bottom with a sheet of parchment, then lay out the first portion of the dough. We bake the cake at 180 degrees for about 20-25 minutes. Do not forget to check the readiness with a dry match.
We immediately remove the freshly baked cake, remove the parchment. To cool the mold faster, rinse it with cold water and wipe it dry. We cover the bottom again with parchment, and lay out the next portion of the dough. Thus, we prepare all the cakes, cool.
Cream for Hummingbird cake recipe
We combine cold cream with sugar, beat until the mass thickens and hard grains dissolve. When traces of whisks remain on the surface of the cream, we stop.
Add cream cheese and beat lightly, mixing the ingredients into a single mass.
Before “assembling” the cake, it is advisable to wrap the cakes with cling film and keep for 1-2 hours in the refrigerator, but if time is limited, you can start forming the dessert right away. Put the bottom cake on a plate, thickly grease with butter cream, cover with the next cake, etc.
We coat the top and sides of the dessert with the rest of the cream, level it. We put the cake in the refrigerator.
Chocolate icing for Hummingbird cake recipe
Break the chocolate into small pieces, add butter. Melt in a water bath, stirring constantly. Do not forget that when working with chocolate, the fire should be minimal, and the bottom of the upper container should not come into contact with water.
Heat the cream until hot and pour into the melted chocolate. Immediately begin to actively mix the mass until a smooth glaze is obtained. Remove from heat, cool at room temperature.
Pour the cooled chocolate-cream mixture onto the surface of the chilled cake. If desired, with a knife, you can slightly "push" the glaze around the edges to get smudges. We let the dessert brew in the refrigerator for at least 3 hours, and then decorate the Hummingbird cake with any berries / fruits or in another way.
Cut into portions and proceed to tea drinking. Wet cakes with banana flavor and splashes of pineapple, coupled with cream cheese - a real exotic delight!