- 225ml vegetable oil, plus extra for the tins
- 300g self-raising flour
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 300g golden caster sugar
- 1 tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 2 cardamom pods, cracked open and seeds finely crushed
- whole nutmeg, for grating
One of the most useful of spices for both sweet and savoury…
- 2 very ripe bananas, mashed
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 3 medium eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 150g pineapple chunks, from a can, drained and chopped
- 80g pecans, finely chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
For the icing
- 200g full-fat soft cheese
- 150g softened, unsalted butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 80g runny honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 80g icing sugar
- 1 large orange, zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- edible flowers and dried pineapple rings, to decorate (optional)
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.
Edible flowersEdible flowers are now available in some supermarkets, or find them easily online at farmdrop.com.