Ingredients

225ml vegetable oil
plus extra for the tins
300g self-raising flour
½ tsp baking powder
300g golden caster sugar
1 tsp ground cinnamon
2 cardamom pods
cracked open and seeds finely crushed
whole nutmeg
for grating
2 very ripe bananas
mashed
3 medium eggs
beaten
150g pineapple chunks
from a can, drained and chopped
80g pecans
finely chopped
For the icing
200g full-fat soft cheese
150g softened, unsalted butter
80g runny honey
80g icing sugar
1 large orange
zested
edible flowers
and dried pineapple rings, to decorate (optional)

Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.

step 2
Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.

step 3
Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.

step 4
Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.