By Robert Campbell – Master Baker OX RABBIT
A beautiful stacked cake that is sure to impress any audience!
- 375ml Vegetable Oil or Olive Oil
- 525g Self Raising Flour
- 525g Brown Sugar
- 2Tsp Cinnamon
- 5 Ripe Bananas (If not very ripe, pop into the microwave until warm)
- 1 Tin Pineapple (Chunks or Sliced)
- 3 Free Range Eggs
- 150g Cream Cheese (room temperature)
- 350g Softened Butter
- 1kg Icing Sugar
- 2 Lemons
- Mixed Nuts
- Dried Pineapple
- Edible Flowers
- 2 x 20cm lined round cake tins
- Bench Mixer
- Piping Bag
- Star Nozzle
Preheat oven to 180 degrees.
Mix the oil and brown sugar in a mixer until the sugar starts to break down, then add each egg, one at a time, allowing to combine.
Add bananas and pineapple, continue to mix until completely combined. Remove from the mixer and sift in the flour and cinnamon, hand stir the flour and do not beat to heavy. Pour mixtures into cake tins and bake for 30 – 40 minutes, until golden and a skewer comes out completely clean. Allow to cool completely.
Whilst the cake is baking, whisk the cream cheese and butter in a mixer until well combined. Add icing sugar and juice from 2 lemons, continue to mix until it is light and fluffy. (Tip: If the icing is quite firm, try adding a small amount of water and mixing again.)
Once the cakes have completely cooled, slice them in half. Using a piping nozzle start piping the first layer of the cake, then repeat. It is best to chill the cake for 30 minutes to allow it it firm. Once chilled, decorate the top of the cake with mixed nuts, dried pineapple pieces and edible flowers.