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http://www.jamieoliver.com/recipes/recipe/hummingbird-cake/#ETeS...
Hummingbird cake
TREAT YOURSELF!
SERVES: 14
Calories
Fat
Saturates
Protein
Carbs
Sugar
Salt
Fibre
684
36.4g
11g
5.1g
89.7g
69g
0.5g
1.5g
34%
52%
55%
11%
35%
77%
8%
Ingredients
Method
Quite simply, this beautiful cake is bloody delicious bake it, and get
greasing
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
temperature)
1 de 2
completely.
25/04/2016 16:37
http://www.jamieoliver.com/recipes/recipe/hummingbird-cake/#ETeS...
2 limes
FOR THE BRITTLE:
100 g caster sugar
50 g pecans
2 de 2
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, nely grate in the zest of 1 lime and add a squeeze of
juice, then beat until just smooth its 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 at and dont 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 (youll 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 owers, such as violas,
borage or herb owers, 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.
25/04/2016 16:37