humming bird cake

This Hummingbird cake turned out  very moist and delicious. The main ingredients are nuts, bananas and pineapple. I was watching Jamie Oliver make this on television and he made it look so easy and so delicious, so I decided to try it. The only problem I had was not being able to find my scale for the metric measurements.

Working with metric measurements does not come naturally to me. I’m still stuck in the imperial measurement era. Canada switched to metric around 1975 and I’m still trying to figure out how much snow is 15 centimetres. I’m always mentally converting from metric to imperial so that it makes more sense to me. Inches and feet I can visualize in my head, centimetres and meters have no visual meaning.

Jamie mentioned on his show that the sugar amount could be decreased, so I reduced the sugar by about 100g from his amount to make a total of 250g. I still found the cake kind of sweet with the 250g of sugar.
If I was to make this recipe again I would not cut through this cake to make the layers, for 2 layers use 2 pans, for 3 layers use 3 pans. The reason you ask? The darn nuts kept getting jammed in my knife, so I had to pull back the knife and remove the nuts that embedded themselves into the blade, this made it impossible to cut a smooth line; lesson learned

After I made the icing in Jamie’s recipe it looked like there would only be enough to cover the cake, it didn’t seem like there would be enough to fill my two layers, so I decided to double it and make the filling a strawberry flavour by crushing some of the fresh strawberries I had in my refrigerator.
Well instead I ended up adding 2 tablespoons raspberry jam to the filling, only because someone ate all the fresh strawberries.

After I was done icing the cake, I cooked up the peanut brittle. It was easy enough. The brittle
is hard like candy so be careful if you have soft teeth like me. I did crack my tooth once on peanut brittle, what a costly treat that was.

Here’s the link to his recipe:

Jamie Oliver’s Hummingbird Cake

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