• 300 grs sugar
  • 3 eggs
  • 300 ml extra virgin olive oil
  • 270 g bananas
  • 1 teaspoon ground cinnamon
  • 300 g flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 100 g of pineapple
  • 100 g of pecan nuts or walnuts
  • For the cheese frosting:
  • 600 g of icing sugar
  • 100 g butter at room temperature
  • 250 g cheese cream (philadelphia type)

Instructions to make the Hummingbird Cake:

  1. Preheat the oven to 170ºC
  2. In a large bowl add the sugar, eggs, olive oil, banana and cinnamon and mix with the electric mixer until everything is well mixed.
  3. Add the flour, baking soda, salt and vanilla extract and mix everything until it is a homogeneous dough.
  4. Add the pineapple cut into pieces and the chopped nuts in the mixture and stir it well.
  5. Line a mold with baking paper and pour half of the mixture.
  6. Let it bake in the oven for about 20 minutes or punching with a fine knife, make sure it comes out dry.
  7. Take out from the oven and let it cool for 15 minutes, unmold and do the same operation from point 5 with the rest of the mixture.
  8. We will have 2 bases of sponge cake that we will let cool.
  9. Now make the cheese frosting, mix the sugar with the butter in a very deep bowl to avoid flying the sugar at low medium speed until sandy consistency.
  10. When it is well mixed add the cream cheese and mix at high speed until it has a light and fluffy texture at the same time, approximately mix for about 5 minutes.
  11. When the sponge cakes are cold, spread one of the sponge cake with 1/3 of the cheese cover, put the other sponge cake on it and cover the surface and sides of the cake with the rest of the cheese frosting.
  12. Sprinkle cinnamon on top and decorate with pecans, nuts or marzipan fruits.
  13. Delicious and absolutely sweet, awesome !!




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This post is also available in: Spanish

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