Steps
- Preheat the oven to 350°F / 180°C. Oil and line two 8in / 20cm round cake pans.
- Mix 300g of self-rising flour, ½ teaspoon of baking powder, ½ teaspoon of salt, 300g of golden superfine sugar, 1 teaspoon of ground cinnamon, the crushed seeds of 2 cardamom pods, and a generous grating of nutmeg.
- Whisk 2 mashed very ripe bananas, 3 beaten medium eggs, and 225ml of vegetable oil. Fold into the dry mixture, then fold in 150g of drained chopped canned pineapple and 80g of finely chopped pecans.
- Divide between the pans. Bake for 35-45 minutes, until a skewer comes out clean; cool in the pans for 10 minutes, then unmold and cool completely.
- Beat 200g of full-fat cream cheese, 150g of softened unsalted butter, 80g of honey, and 80g of icing sugar just until combined. Chill for 30 minutes.
- Sandwich the cakes with half the frosting; spread the rest on top. Finish with the zest of 1 large orange.