Photo: Marina Oliphant
Tropical fruits and a good whack of nuts give these elegant little cakes a real summer feel.
- 1 1/2 cups plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 cup sugar
- 2 eggs
- 1/2 cup canola oil
- 1 tsp vanilla essence
- 1/2 cup tinned crushed pineapple in juice, undrained
- 2 medium mashed or sliced bananas
- 1/2 cup walnuts or pecans, roughly chopped (optional)
- 250g cream cheese
- 125g butter
- 300g icing sugar
- 2 passionfruit
Preheat oven to 180C.
Butter and line a round, 17-centimetre cake tin or two 16-centimetre, fluted brioche tins.
Sift flour, bicarbonate and cinnamon into a large bowl, add sugar and stir.
Whisk eggs with oil and vanilla, then add to flour mixture and gently mix.
Fold through pineapple, bananas and nuts.
Pour into cake tin and bake for about 70 minutes (60 minutes for brioche tins) or until cooked when tested with a skewer.
Remove from oven and cool.
For icing, beat cream cheese, butter and icing sugar until creamy and smooth.
Scoop out the pulp of the passionfruit and fold through icing.
Spread over cake.
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