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1 jamie olivers hummingbird cake

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jamie olivers hummingbird cake

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Ingredients

12 portion(s)

cake

  • 250 grams olive oil
  • 350 grams SR flour
  • 1 teaspoon Cinamon powder
  • 350 grams caster sugar/raw sugar milled
  • 1 can 432g cans of pineapple chunks / pieces, in their own juice
  • 2 eggs
  • 1 teaspoon vanilla extract or paste
  • 50 grams pecans
  • 4 ripe bananas

Cream cheese icing

  • 400 grams icing sugar
  • 150 grams Butter
  • 200 grams cream cheese
  • 2 Limes

Pecan brittle

  • 100 grams sugar
  • 50 grams pecans
  • 1-2 tablespoon water
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  • 6
    1h 0min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Cake

  1. So for this cake you can have 1 - 2 x 23cm cake tins or 1 x 30cm cake tin its up to you if you want to cut one cake through the middle or layer 2 cakes on top of eachother in the picture i have 1 x 23cm cake and i was also able to make 12 standard muffins with the rest of the mixture. Also at this step grease and line your tin/s and preheat your oven to 180 degrees

     

  2. Put banana in thermomix bowl and puree 15 sec/sp7

  3. Now add eggs, oil and vanilla paste into the bowl and blitz

    15 sec/speed 5 or until well combined

  4. Now add dry ingredients Flour, cinamon, caster sugar then mix

    30 sec/ sp 4 or until well combined 

  5. Now roughly chop pecans and pineapple and mix in with spatula then pour into your prepared cake or muffin tins and bake for 30-45 mins or until a skewer comes out clean and the cake is lovely and golden. 

    6. Icing

  6. Add icing sugar and butter to thermomix bowl and mix 

    30 sec/sp 4 until pale and creamy

  7. Add cream cheese and the rind and juice of one lime mix

    30 sec / sp 4 stopping half way to scrape down 

    its really important not to overmix on this step 

    keep in fridge until needed.

    8. Pecan brittle (optional but yummy)

  8. This one your have to do on the stove unfortunately!! and then finish off in thermie tmrc_emoticons.)

    In a non stick pan put your sugar and water and do not stir you can swirl slightly to help dissolve initially but then just wait and watch until it starts to turn golden DO NOT WALK AWAY lol it can go from golden to black pretty quick!! tmrc_emoticons.)

  9. once golden add a pinch of salt and your pecans and use a spoon to gentle stir and coat pecans in the toffee.

  10. pour mixture out onto a tray lined with baking paper and once set hard blitz in thermie for 10secs/speed 8

    11. Now to assemble the cake

  11. either cut your cake in half or place your base cake on your cake stand  and spread some icing on, top with your other cake or top portion of your cake spread over some more icing. Grate over some lime rind and scatter some Peacan brittle dust. you can also decorate with some pretty edible flowers tmrc_emoticons.) and enjoy with a nice cup of tea  

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

I found it VERY SWEET so next time i would definitely tone down the sugar in the cake mix! See how you go! any questions just ask tmrc_emoticons.)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I did cut down the sugar considerably, but still...

    Submitted by Flick W on 14. March 2018 - 10:17.

    I did cut down the sugar considerably, but still sweet enough! Also made it with GF flour. Always a show stopper!

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  • OMG this is awesome. Had it

    Submitted by Bec2817 on 23. November 2016 - 12:46.

    OMG this is awesome. Had it for dessert, was a show stopper at our weekly family dinner tmrc_emoticons.)

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