Ingredients
plus an additional 225ml of vegetable oil for the tins
Self-raising flour, 300g
Baking powder, 1/2 tsp.
Golden caster sugar, 300g
1 teaspoon cinnamon powder
2 cracked open cardamom pods with seeds nutmeg, whole and finely ground, for grating
3 medium eggs, scrambled, and 2 very ripe bananas
80 grams of finely chopped pecans and 150 grams of canned pineapple chunks
To make the frosting
200g soft cheese with added fat
150g of unsalted, softened butter
Runny honey, 80g
80 grams of sugar
1 large orange, dried pineapple rings, and zested edible flowers as decoration (optional)
STEP 1:
Preheating the oven to 180°C/160°F fan/gas 4. Grease two loose-bottomed 20 cm cake pans and line the bottoms of each with parchment paper.
STEP 2
Add 1/2 teaspoon salt and the baking powder after sifting the flour into a sizable mixing basin. Add the sugar, cinnamon, cardamom, and a generous amount of grated nutmeg, and stir well. Whisk the eggs, oil, and mashed bananas until thoroughly blended in another basin. The wet mixture should be added into the center-made well in the dry components. After thoroughly combining everything, fold in the pineapple and pecans. Fill the tins with the batter, and bake for 35–45 minutes, or until a spear inserted in the center comes out clean. After around 10 minutes, allow the baked goods to cool in the tins before transferring them to a wire rack to finish cooling.
STEP 3
In the meantime, add the soft cheese, softened butter, honey, and sugar in a bowl and stir to incorporate. Avoid overbeating the mixture to prevent it from becoming runny and too soft. Before usage, chill for 30 minutes in the refrigerator.
STEP 4
Place one of the cakes on a platter for serving and top with half of the icing. Place the second cake on top, then spread the remaining frosting over it. Finish with edible flowers, dried pineapple rings, and orange zest shavings, if desired. Will last up to three days in an airtight container.