My garden is next to my studio and you can hear the pleasant bird sounds in the back. скачать в хорошем качестве

My garden is next to my studio and you can hear the pleasant bird sounds in the back.

This Jamaican hummingbird cake is an absolute favorite. This delight is packed with banana and pineapple flavor and is spiced with different aromatics which gets further enhanced with toasted walnut bits. Smothered in cream cheese frosting and decorated with fresh flowers and mint from my garden, it is a true reminder of the lovely Spring season. Also, my garden is right next to my studio and you can hear the pleasant bird sounds in the background of the long video. Note: Refrigerate your finished cake for a minimum of 30 minutes for the frosting to be all set before serving it. I was running out of time so I just cut a slice right away without refrigerating it. Now a little chat with you all.😊 Back in 2011, I wanted to have a cooking-related website and I was compiling recipes for it. But I never made my website as I was just busy with kids and my studies. But, about a year ago, I was finally able to pursue my dream of having a cooking-related platform. It took me one whole year to learn photography on my own with constant testing and gradual improvement. It required so much dedication that I had to quit my morning exercise routine for three whole months and I would sleep much less. Because it was learning a whole new skill of photography about which I had zero knowledge. But I am grateful that my struggle is not wasted and that you all are here, watching and supporting me on this journey. Thank you so much!🥰 I don't know what the future will bring me but I am very hopeful and also excited. Happy weekend to you all! Jamaican Hummingbird Cake For the dry mix: 2 ¾ cups all-purpose flour- 330g ¼ cup corn starch- 33g 1 tsp cinnamon powder ½ tsp nutmeg- freshly grated ¼ tsp allspice powder ⅛ tsp ginger powder 1 tsp baking soda 1 tsp baking powder ½ tsp salt ½ cup granulated sugar- 100 g ¾ cup packed brown sugar- 105 g Combine all the dry ingredients and set it aside. For the wet: 1 lb or 5 medium bananas- overripe 8 Oz. pineapple with its juices 1 cup any neutral vegetable oil= 210 g= 7.5 Oz Vanilla essence Lemon or orange zest- 1 tsp 4 large eggs ¾ c lightly toasted and chopped walnuts For frosting: 16 Oz. or two blocks of softened cream cheese 8 Oz. or 2 sticks of soft unsalted butter 2 ½ cups of sifted confectioners sugar Vanilla extract or seeds from a vanilla bean ½ tsp lemon or orange zest and a good squeeze of that orange juice You will need greased and parchment lined, three 8” cake pans to bake this cake. Also, heat your oven to 350 F. Sift together dry ingredients and then add crushed walnuts to it. Add bananas and pineapple to a bowl of food processor and puree it for an even distribution in the cake. Whisk together all the wet ingredients in a bowl including the bananas and pineapple puree, and pour it over the dry mix. Mix with a wooden spoon till you see no more dry flour. Don't over-mix the batter. Evenly distribute the batter between three cake pans and tap them lightly on the counter. Bake them on the center rack for 28-30 minutes. Take them out and let them cool in pans for five minutes. Then transfer them to a wire rack, and cool them completely. Combine all the frosting ingredients in a bowl of a stand mixer or use a handheld beater. Just make sure you sift your confectioner sugar. Whisk till it becomes very airy and light. Refrigerate it for 10 minutes and then mix it again. Because it gets too soft while whisking it. Spread the frosting evenly between cake layers and decorate with some crushed walnuts and fresh edible herbs and flowers. Enjoy now!