Hummingbird cake by jamie oliver and andy chief

12 servings
2 hours

Prepare and measure all the ingredients. Cut the pineapple into pieces, mash half of the banana in a mash.

Pour flour, sugar and cinnamon soda into one bowl.

Mix the dry mixture well until smooth.

In another bowl, place all the other dough ingredients - eggs, vegetable oil, vanilla extract and fruit.

Mix the liquid (wet) ingredients well.

Adding dry to liquid portions, combine the dough ingredients.

Stir until smooth - and the dough is done.

Divide the dough into two small baking tins and bake the two cakes (180 degrees, 25-35 minutes). Cool them, cut the tops.

To make the cream, transfer the cream and cheese to a whipping dish and start whipping. When the mass is slightly stronger, and the cheese is dispersed, add the powder and whisk further. You get a light, shape-holding cream. Keep it a little in the fridge before use - this will make it easier to work with. Apply the cream to the bottom corge in an even layer.

Place the top cake and line the cake.

Apply the cream to the top and sides of the cake.

Align the sides and top with a spatula or spatula. You can make divorces, take a textured spatula or make swabs with a spoon, it turns out to be a very interesting effect.

From the leftover cream, make a palette by separating them and painting each one a different colour.

Use the back of a spoon to apply the swabs in a chaotic order.

Garnish the cake with bits of Bounty bars and halves of kumquats (these are small citrus fruits, sold by jerky ones, mostly).

Now you can cut a cake and make tea.

This is the cut - loose and juicy. You can decorate Hummingbird cake to your liking and desire.