Try this amazing homemade cake from Jamaica!

One of Jamaica’s favorite homemade treats has conquered the world, and not without reason! If you adore the strong taste of walnuts and cheese, as well as more rich crusts, this cake is just for you.

Hummingbird cake is a popular cake originating from Jamaica, although it is commonly believed to have originated in America. It was first made under the name Doctor-bird cake, after the national symbol of Jamaica, a hummingbird, which is also called Doctor-bird.

The recipe for this amazing treat was presented to Americans in 1968, who went crazy for a sumptuous crust and cheesecake and popularized it as a Hummingbird cake in the 1970s, thanks to numerous chefs published across the country and then translated into several languages.

It is characteristic that it has at least two to three crusts, based on walnuts or hazelnuts, and the obligatory ingredients are mashed banana, pineapple, and cream cheese. Although there are many variants of this wonderful treat, these are the basic rules without which there is no quality cake named after the smallest bird in the world.

Ingredients:

For the crust:

• 450 grams of flour
• 300 grams of sugar
• 1 sachet of vanilla sugar
• 3 eggs
• 250 milliliters of oil
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ teaspoon cinnamon
• 1 can of pineapple compote
• 3 ripe bananas
• 150 grams of chopped walnuts

Cheese filling:

• 500 grams of cream cheese
• 230 grams of softened butter
• 300 grams of powdered sugar
• 3 teaspoons vanilla extract

Preparation:

Preheat the oven to 175 degrees and grease three round baking tins and sprinkle with flour. If you do not have three molds, bake in one, one crust at a time, three times. In one bowl, mix baking soda flour, baking powder, a pinch of salt, and cinnamon.

In another bowl, beat the eggs, sugar, oil, and vanilla with a mixer, then mix in the pineapple and mashed bananas. Then gradually add the mixture of dry ingredients, stirring with a food processor until you get a homogeneous mixture. Finally, add the walnuts and mix well.

Divide the dough into three parts, then bake in molds or bake three crusts in one for 20 minutes. Remove the baked crusts and leave them to cool.

Arrange the crust-filling-crust-filling-crust, then coat the whole cake with the rest of the filling, or whipped cream, to taste. Garnish with the ground or chopped walnuts or chocolate.