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Banana and Pineapple cake
Cake:
- 350g self-raising flour
- 2 tbs cinnamon
- 350g 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:
- 150g very softened butter
- 400g Selati icing Snow
- 180g cream cheese
- zest from 1 whole lemon
- 2-4 tbs lemon juice
Candied nuts:
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1/2 cup well chopped nuts (pecans and walnuts work best)
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1 rounded Tbs Selati demerara sugar
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1 Tbs butter (or coconut oil)
Cake
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Preheat oven to 180˚
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Using a scale to measure dry ingredients (if possible)
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Sift together flour and cinnamon
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Mix in castor sugar
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Mash bananas and drained pineapple, then add together in a bowl with 1/2 of the drained pineapple juice
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In wet bowl, add olive oil and 2 large eggs and mix thoroughly
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Mix wet and dry ingredients together folding the dry ingredients into the wet slowly
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Grease 2 medium sized tins with butter or oil
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Bake for 30 – 40 minutes until a beautiful golden colour
Icing
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Cream together butter and sugar thoroughly
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Add cream cheese and mix thoroughly
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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)
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Mix half of the zest into the icing
Candied nuts
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Melt butter in a medium hot pan
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Add chopped nuts and toss in butter
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Add sugar and toss nuts in sugar in the pan
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Let cook for about 5-10 minutes, tossing constantly until sugar is melted and the nuts are sticky. Let cool
Icing the cake
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Let cake cool before icing (this is essential)
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Add half of the icing to first layer of cake and add 1/3 of the candied nuts on top of the icing
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Add top cake, the rest of the icing and nuts. Sprinkle zest onto the top of the cake