I headed back to my Mum's house before the Easter break to find she had a task for me!
She had a tub of cream cheese that was about to go over its use-by date and had pulled an old recipe out of her recipe folder for me to make.
What a cracker it was. Over-ripe bananas, a tin of sweet-as-you-like pineapple, lime and cream cheese icing and a lovely moist sponge. Winner!
Im not entirely sure who to credit for the recipe - my mum thought it was an old Jamie recipe that she'd copied out of a magazine about 20 years ago. Whoever's it was, it was fantastic!

You'll need:

Sponge:

  • 250ml Olive Oil
  • 350g Self-Raising Flour
  • 1 level tsp ground Cinnamon
  • 350g Golden Caster Sugar
  • 4 Medium very-ripe Bananas
  • 425g tin Pineapple chunks
  • 2 large eggs
  • 1 tsp Vanilla extract or Vanilla Bean Paste
  • 50g pecans

Icing:

  • 400g Icing Sugar
  • 150g Unsalted Butter at room temperature
  • 2 limes

Brittle:

  • 100g Caster Sugar
  • 50g Pecans, roughly chopped

You'll also need 2 22cm (9") springform cake tins

Set your oven to 180°C / 160°C fan / Gas Mark 4 and line the bases and sides of your cake tins with greaseproof paper or baking parchment.

To make the sponge put the flour, cinnamon sugar and a pinch of salt into a bowl.
In a seperate bowl, peel and mash bananas, drain and chop the tinned pineapple, add the eggs, oil and vanilla extract and fold this into your flour mixture until you have a smooth and lump free batter.
Divide between evenly between the two cake tins, and then scatter over the pecans.
Cook for 35-40 minutes until the point of a skewer comes out clean from the centre of your cakes.
Leave to cool for 10 minutes before removing from the tins.

While the cake is in the oven, you can make the brittle.
I made two brittles for this cake, one as stipulated and another from the drained juice of the pineapple, but thats up to you.
Line a small baking sheet with greaseproof and place on a mat or rack, as the caramel being poured into it will be red, red hot.
Place the sugar in a dry frying pan over a high heat until the sugar has fully dissolved. Now swirl the pan gently to allow the sugar to get a nice even colour. Once it is a nice deep caramel colour (It will look slightly darker in the pan, don't be worried), pour onto your prepared baking sheet and scatter over the pecans straight away.

To make the icing put the cream cheese in a bowl and add the icing sugar in one tablespoon at a time, and mix to combine. If you try to add too much icing sugar in at once you'll end up with it all over you and your kitchen! Start small with a tablespoon until you can work out the perfect amount to add at a time, to keep you and your kitchen clean.
Once its all combined add the zest and a little lime juice at at time till it is the perfect icing consistency.

Ice your cake. I went for icing between the cakes as well as on top and around the sides, but equally you could just slather it into the middle and on top.
Smash your caramel into shards and arrange 'decoratively' on top. Or just launch it on!

For real wow-power take it to your grandma's, like I did. They won't stop talking about it and will even try and tempt the postie in for a slice.

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