Jamie's Comfort Food
By Jamie Oliver
1 hr
Showing Off
serves 14
About the recipe
Quite simply, this beautiful cake is bloody delicious – bake it, and get it in your gob. Light fluffy sponge with banana and pineapple galore, a crunchy dusting of pecan brittle, and a little reminder that zesty cream cheese icings rock – it’s near perfection. For special occasions, to treat your loved ones, or purely for those moments when you just need a good slice of cake, this hummingbird beauty is guaranteed to hit the spot.
Recipe From
Ingredients
250ml olive oil, plus extra for greasing
350g self-raising flour
1 level teaspoon ground cinnamon
350g golden caster sugar
4 medium very ripe bananas
1 x 425g tin of pineapple chunks
2 large free-range eggs
1 teaspoon vanilla extract
50g pecans
ICING
400g icing sugar
150g unsalted butter (at room temperature)
200g cream cheese
2 limes
BRITTLE
100g caster sugar
50g pecans
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Grease and line two 23cm round cake tins.
- Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
- Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
- Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre.
- Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
- Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
- To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below). Once cool, smash up to a dust (you’ll need about half to top the cake – save the rest for sprinkling over ice cream.
- To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.
- Scatter over the brittle dust and decorate with a few edible flowers, such as violas, borage or herb flowers, if you feel that way inclined. With a cup of tea on the side, this will make everyone who eats it extremely happy. Serve in a bluebell wood on a fallen tree, as you do.
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recipe reviews
I made this for my nana's birthday and my whole family loved it. It was SO tasty and the lime cream cheese icing perfectly balanced the sweet, nutty cake. Would 100% recommend!
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1 month ago
Sensational recipe. I’ve always made cupcakes with it so I can hand one to a person and say “have a hummingbird”. Everything else per the recipe and this time I’m making them for my birthday
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5 months ago
I love cake-all cakes. I bake regularly and semi-professionally. this cake is stunning. One of my guests requested it and we all loved it. One of my guests said it was the best cake they've had and surpassed their longstanding favourite Spiced Apple cake! We all loved it. I went and bought the Comfort book that this recipe appears in on the strength of this cake. I'll be making it again very soon.
Reply:
Hi Zac, thank you for your amazing review! We're so glad to hear that the Hummingbird cake was such a hit with you and your guests. We hope you love the Comfort book, too!
Big love, The Jamie Oliver Team
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6 months ago
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