HUMMINGBIRD FOOD RECIPES RECIPES

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SPICED HUMMINGBIRD CAKE RECIPE - BBC GOOD FOOD



Spiced hummingbird cake recipe - BBC Good Food image

This showstopping celebration cake tastes of summer, with pineapple and banana flavours, tangy cream cheese frosting and delicate edible flowers

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield Serves 10-12

Number Of Ingredients 17

225ml vegetable oil , plus extra for the tins
300g self-raising flour
½ tsp baking powder
300g golden caster sugar
1 tsp ground cinnamon
2 cardamom pods , cracked open and seeds finely crushed
whole nutmeg , for grating
2 very ripe bananas , mashed
3 medium eggs , beaten
150g pineapple chunks , from a can, drained and chopped
80g pecans , finely chopped
200g full-fat soft cheese
150g softened, unsalted butter
80g runny honey
80g icing sugar
1 large orange , zested
edible flowers and dried pineapple rings, to decorate (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.
  • Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.
  • Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.
  • Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 628 calories, FatContent 39 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 41 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.8 milligram of sodium

HUMMINGBIRD FOOD RECIPE - FOOD.COM - FOOD.COM - RECIP…



Hummingbird Food Recipe - Food.com - Food.com - Recip… image

This is such an easy recipe. I don't add any food color to this as I've heard it's not good for the little birds. Do not use honey or other types of sugar, the birds cannot digest them. Also if you have trouble with ants you can now get a little item that has ant repellent in it that doesn't harm the birds. I have one on my hummer feeder.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 serving(s)

Number Of Ingredients 2

4 cups filtered water
1 cup regular white sugar (Organic if possible)

Steps:

  • Bring the water to a boil.
  • Take the water off the heat and add the sugar.
  • Stir to dissolve completely.
  • Let the nectar cool.
  • Place in a clean hummingbird feeder and hang outside for the birds.
  • Note:.
  • Change the food at least every three to five days with a new batch to keep it fresh. Remember don't use food coloring.
  • Check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base, or, any ants have crawled inside to get at the sugar water.
  • If you see any take the feeder down and throw the bird food away. It's not good for the birds to drink this. Chances are they won't drink it anyway.
  • Clean the hummingbird feeder by rinsing with warm water. Then, put a few drops of bleach into the water inside the feeder and clean with a bottle brush.
  • Once clean, rinse thoroughly with fresh water and let dry.
  • Fill up with new food and place outside.
  • The birds will love you for it!

Nutrition Facts : Calories 774, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 30.4, CarbohydrateContent 200, FiberContent 0, SugarContent 199.6, ProteinContent 0

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HUMMINGBIRD CAKE | COMFORT FOOD | JAMIE OLIVER
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.
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    2. Grease and line two 23cm round cake tins.
    3. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
    4. 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.
    5. 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.
    6. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
    7. Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
    8. 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.
    9. 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.
    10. 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).
    11. Once cool, smash up to a dust (you’ll need about half to top the cake – save the rest for sprinkling over ice cream.
    12. 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.
    13. 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.
    14. 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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