For the Cake:
- 420g (750ml) cake flour
- 420g (500ml) caster sugar
- 5ml baking powder
- 5ml ground cinnamon
- 2,5 ml salt
- 3 large eggs
- 190ml canola oil
- 4 bananas
- 1 x 432g can crushed pineapple (do not drain)
- 100g pecans, chopped
- 10ml vanilla essence
For the Cream Cheese Frosting:
- 65g (70ml) unsalted butter at room temperature
- 250g (480ml) icing sugar, sifted
- 125g cream cheese
- 2,5 ml vanilla essence
To make the Cake:
Preheat the oven to 180°C. Combine the flour, sugar, baking powder, cinnamon and salt in a batter bowl. Add the eggs and oil and stir. The mixture will be dry at this stage.
Puree bananas in a food processor and add to the mixture. Add the canned pineapple (with juice), chopped pecans and vanilla essence, and mix well.
Pour the batter into a Le Creuset TNS Bakeware Bundt Tin and place in the oven. Bake for 45 minutes and test the cake with a thin cake tester. If it is still moist on the tester, bake for another 15 minutes. Remove from the oven and leave to cool in the tin for about 10 minutes, before turning out onto a cooling rack.
To make the Cream Cheese Frosting:
Cream the butter in a food processor and add half of the icing sugar gradually. Add the cream cheese and mix at low speed. Add the rest of the icing sugar and vanilla essence, but do not over mix. Refrigerate until needed.
Once the cake has cooled, spread icing on top and decorate with micro herbs, small chocolate Easter eggs and edible flowers.