Banana and Pineapple cake

Ingredients

  • Cake:
  • 350 g self-raising flour
  • 2 Tbs cinnamon
  • 350 g Selati Castor Snow
  • 1 cup olive oil
  • 4 ripe bananas
  • 1 tin of 440g pineapple pieces in light syrup, drained (save the juice)
  • 2 large eggs
  • Icing:
  • 150 g very softened butter
  • 400 g Selati icing Snow
  • 180 g cream cheese
  • zest from 1 whole lemon
  • 2-4 Tbs lemon juice

Preparation

Candied nuts:

1/2 cup well chopped nuts (pecans and walnuts work best)

1 rounded Tbs Selati demerara sugar

1 Tbs butter (or coconut oil)



Cake

Preheat oven to 180˚

Using a scale to measure dry ingredients (if possible)

Sift together flour and cinnamon

Mix in castor sugar

Mash bananas and drained pineapple, then add together in a bowl with 1/2 of the drained pineapple juice

In wet bowl, add olive oil and 2 large eggs and mix thoroughly

Mix wet and dry ingredients together folding the dry ingredients into the wet slowly

Grease 2 medium sized tins with butter or oil

Bake for 30 - 40 minutes until a beautiful golden colour



Icing

Cream together butter and sugar thoroughly

Add cream cheese and mix thoroughly

Add lemon juice in slowly, 2-4 tbsp depending on how lemony you like it (careful not to add too much lemon juice to keep stiffness in the icing)

Mix half of the zest into the icing



Candied nuts

Melt butter in a medium hot pan

Add chopped nuts and toss in butter

Add sugar and toss nuts in sugar in the pan

Let cook for about 5-10 minutes, tossing constantly until sugar is melted and the nuts are sticky. Let cool

Icing the cake

Let cake cool before icing (this is essential)

Add half of the icing to first layer of cake and add 1/3 of the candied nuts on top of the icing

Add top cake, the rest of the icing and nuts. Sprinkle zest onto the top of the cake

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