Instructions

• Preheat the oven to 180°C. Line two 23 cm round springform cake tins with non-stick baking paper.
• In an electric mixer bowl, combine 4 eggs and 1 1/2 cups white or light brown sugar. Beat on medium-high speed until the mixture is light and fluffy, about 4 minutes.
• With the mixer running, add 1 cup of sunflower oil and continue to beat just until combined.
• Sift together 2 cups cake flour, 1/2 tsp salt, 2 tsp baking powder, 1 tsp bicarbonate of soda (baking soda), 1 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp nutmeg into a separate bowl.
• Add the sifted dry ingredients to the wet mixture and mix briefly on low speed just to incorporate. Do not overmix.
• Fold in 2 cups of finely chopped pineapple (tinned or fresh), 1 1/2 cups finely chopped and slightly mashed banana (about 4 small–medium), and 3/4 cup chopped walnut until evenly distributed.
• Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula.
• Bake at 180°C for about 1 hour, or until the cakes are firm and a sharp knife or skewer inserted into the centre comes out clean. If the tops are browning too quickly but the centres are not yet cooked, loosely cover each cake with a piece of tin foil for the remaining baking time.
• Remove the cakes from the oven and place the tins on a wire rack. Allow the cakes to cool in their tins for 10–15 minutes, then remove from the tins and cool completely on the rack before icing.
• To make the cream cheese frosting: in an electric mixer, beat 100 g butter (room temperature) and 125 g cream cheese together until smooth.
• Gradually add 3 cups of icing sugar and 2 tsp lemon juice to the butter–cream cheese mixture, beating until the frosting is light and fluffy and spreadable.
• When the cakes are completely cool, place one cake layer on a serving plate, spread a portion of the frosting over the top, then place the second layer on top and frost the top and sides with the remaining frosting.
• Finely chop extra walnuts (from the walnuts for decoration) and scatter them over the top of the iced cake to decorate.