In this introduction I am going to list only some of the ingredients that this wonderful cake has because I think that will be enough to get your attention and that you continue reading the recipe: sweet potato, roasted banana, pineapple, peanuts and dried cranberries. If this list has not been enough, maybe I will convince you if I tell you that it has a spicy touch of cinnamon and that everything is covered with a delicious cream cheese icing.
I wanted to publish this cake for thanksgiving, but I had no time (hahaha I am late as usual). But it is not a big deal, I don’t post it much later, and we don’t really celebrate Thanksgiving here, so it doesn’t matter much. Although a few more days and I am joined with Christmas recipes.
Speaking of Christmas recipes, I have a mental breakdown and I don’t know what to do this year. And I don’t know if I will have time to post everything I want here. On my head I have a Biscoff cake in mind, with speculoos cream, but apart from that I don’t know what else to do.
Every year I like to post some cookies and cupcakes as well, but I see that this year I don’t have time to do so many things. Cookies are mandatory, I want to make them yes or yes. What happens is that I have many different types in my head that I want to do and I don’t know where to start. I have to choose some and that’s it, but it’s difficult !!
I may ask you in a small survey on instagram and let you decide. And if you have any idea that you want to write me here, leave it to me in comments because I need help
Now I leave you with this spectacular recipe, I know you are going to love it. In fact I am sure that you have not read anything of what I have written and you have jumped as direct tigers to the recipe because with seeing the list of ingredients in the intro you must have entered a craving !! Enjoy it very much and encourage you to make it because you will love it!
Sweet potato hummingbird cake
- FOR THE CAKE:
- 3 bananas
- 575 g all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tspsea salt
- 350 g sugar
- 1 tsp ground cinnamon
- 5 large eggs
- 2 cups neutral vegetable oil
- 400 ml diced pineapple
- 1 Tbsp pure vanilla extract
- 1 cup dried black currants
- 2 cups green peanuts (or roasted peanuts)
- 2 pounds sweet potatoes, peeled (about 3 medium)
- FOR THE ICING:
- 100 g cream cheese, at room temperature
- 200 g unsalted butter, at room temperature
- 250 g icing sugar
- 1/2 tsp sea salt
- 2 Tbsp lemon juice
- A handful of roasted peanuts, roughly chopped, for garnish
Preheat the oven to 200 ° C. Place the bananas (with skin) on a tray covered with baking paper. Bake the bananas for 25 minutes. When they have cooled, peel the bananas and reserve the meat with the juices that have been released during cooking and crush with a food processor until a puree is obtained.
Reduce the oven temperature to 170 ° C. Grease and sprinkle with flour the mold you choose to use. Peel and grate the sweet potatoes with a thick hole grater and reserve.
In a bowl, sift together the flour, baking soda, salt and cinnamon. In another bowl, mix the eggs with the sugar, oil, vanilla extract and mashed banana until the ingredients are well combined. Add pineapple, peanuts, dried cranberries and grated sweet potato.
Add the dry ingredients mixture in two additions, mixing with a spatula just until there are no lumps of flour.
Pour the dough into the mold and bake for about 1h and 15 minutes if you use a large mold with the entire dough. If you divide the dough into several molds or if you decide to reduce the quantities, adjust the baking time. In any case, prick the dough with a wooden stick until it comes out dry to make sure it is well cooked.
Remove from oven and let warm on a rack for 10 minutes. After 10 minutes unmold the bundt cake. With this type of molds, you must unmold hot because if you let the cake cool inside the mold, the moisture will cause it to stick and you will not be able to unmold it. Once unmold, let cool completely on a rack.
To prepare the icing, mix the butter with the cream cheese until you have a creamy whitish cream. Add the icing sugar and salt and mix at medium-high speed for at least 3 minutes, until you have a creamy buttercream. Add the two tablespoons of lemon juice and mix until they are combined, the consistency of the buttercream will change and be much lighter, but be careful to add too much lemon and you will have too much liquid.
Pour the icing over the cake when it has already cooled. Garnish with chopped peanuts.
The cake can be kept in the fridge for several days. It is better to eat it at room temperature.