Candied Ginger & Dates Hummingbird Cake

1. 1

   ["Preparation: Preheat the oven at 180 u00b0 C

2. 2

   Roast the mixture of nuts in the oven until they are toasted. Let it cool and chop finely.

3. 3

   In a saucepan put 3 tablespoons filled with cane sugar and add the cut bananas and the pineapple drained from its juice and also cuted.

4. 4

   Stir over high heat, as long as it will almost start to caramel. Add the spicy rum and let the alcohol evaporate.

5. 5

   Let it cool.", "Roast the mixture of nuts in the oven until they are toasted. Let it cool and chop finely.

6. 6

   In a saucepan put 3 tablespoons filled with cane sugar and add the cut bananas and the pineapple drained from its juice and also cuted.

7. 7

   Stir over high heat, as long as it will almost start to caramelize. Add the spicy rum and let the alcohol evaporate.

8. 8

   Let it cool.", "To make the frosting

9. 9

   In a medium bowl, beat the mascarpone, icing sugar and the fresh whipping cream and butter until smooth, about 1 minute.

10. 10

    Place 1 cake layer on a cake stand or serving plate. Top with half of frosting. Top with remaining cake layer. Garnish with roasted and chopped walnuts."]

* Per serving · 4 servings · Values may vary.