Ok, the secret is out, I am laying low, taking a week off “work” and staying close to home. Reading, writing, cooking, a little yoga, and being a homebody – regenerating. Here is a delicious decadent cake I baked tonight. For special occasions only.
2/3 cup macadamia nuts, chopped (you can substitute walnuts or pecans if you wish)
3 cups self raising flour, gluten free
1 cup castor sugar, gluten free
¾ cup brown sugar, lightly packed
¼ cup desiccated coconut, plus extra for frosting
1 tsp ground cinnamon
3 ripe bananas, peeled
1 ¼ cup light vegetable oil
1 x 440g crushed pineapple in natural juice, lightly drained
2 tsp vanilla extract
250g cream cheese, softened
150g unsalted butter, softened
2 cups soft icing sugar, gluten free
2 tsp finely grated lemon zest
1. Preheat oven to 160°C (140 °C fan)
Grease and line base and sides of a 24cm springform cake tin.
2. Place nuts on baking tray and roast for 5 minutes. Set aside.
3. Attach flat beater to stand mixer. Place flour, sugars, coconut and cinnamon in mixing bowl. Mix for on very low speed for 1 minute. Remove from bowl and set aside.
4. Place bananas in bowl. Beat, at speed 6 for 1 minute. Turn off mixer. Add eggs, oil, pineapple, vanilla and nuts. Mix for 1 minute on speed 4. Add flour mixture and beat a further 2 minutes.
5. Pour into bake tin. Bake for at least 1 hour, or until a skewer inserted in centre comes out clean (last time I made this it took 1 ½ hrs to cook). Cool completely.
Place all frosting ingredients in a bowl and beat on speed 4 until smooth. Spread over completely cooled cake and sprinkle with coconut. Voilà!