I love homemade sweets. They taste different. They taste like happiness. Besides its adorable name, this cake tastes amazing. It is the perfect combination between a flavourful and moist sponge and a delicious sour-sweet icing. I took this recipe from Joy of baking and I’ve made my adjustments. The original recipe includes 2 layers of sponge and one layer of icing. I baked only one sponge (by halving the amount of ingredients required in the original recipe) and it turned out to be more than enough for 8 servings.
- 195g white flour
- 170g caster sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon
- 50g walnuts (toasted and chopped)
- ½ tsp vanilla extract
- 90 ml sunflower oil
- 1 + ½ eggs
- 115 canned crushed pineapple
- 200g mashed bananas (I used 3 medium bananas)
- Preheat oven at 350°F/180°C (gas mark 4). Butter and flour a 28 cm pan (with a removable buttom).
- Toast nuts in the oven for 10 minute at 428°F/220°C (gas mark 7) and chop them when cooled.
- Mix the dry ingredients (flour, sugar, salt, baking soda and cinnamon) in a mixing bowl.
- Mix the wet ingredients (crushed pineapple, mashed bananas, oil, egg and vanilla extract) in another mixing bowl.
- Add wet ingredients to the dry ingredients and mix until combined.
- Pour cake batter in the pan and bake for 40 minutes or until a tester inserted in the sponge comes out clean.
- 50g butter
- 150g cream cheese
- 100g powdered sugar
- 1 tsp vanilla extract
Method: Cream butter, cheese and vanilla extract and add sugar until you reach your desired consistency. I personally prefer a flowy yet moderate sweet icing than a thick and very sweet version.