Serves: 20, Calories: 241

Ingredients

Cake:

• 250g self raising flour.  838
• 250g caster sugar.  1000
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 50g pecans, crushed.  351
• 2 ripe bananas (max 200g), mashed. 200
• 1 x 432g tin crushed pineapple.  233
• 2 eggs, beaten.  150
• 1 tsp vanilla essence (or ½ tsp extract).  34
• 225ml butter, melted.  753

Topping:

• 250g Mascarpone.  1030
• 3 level tbsp icing sugar, sifted.  200
• 1 tsp vanilla essence (or ½ tsp extract). 34
• (optional) 25g crushed pecans for top

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 12x9" Pyrex roaster.
3. Cake: In large mixing bowl; Sift flour, baking powder and cinnamon.
4. Stir in sugar and pecans with spoon.
5. In largest Pyrex bowl; Stir eggs, butter, vanilla, pineapple with juice and bananas.
6. Stir wet and dry ingredients together.
7. Pour mixture into dish. Level.
8. Bake for 40-45 mins. Skewer should come out very slightly moist.
9. Cool completely in dish. Cut into 15-20.
10. Topping: In large Pyrex bowl; Mix all ingredients gently with a fork until just incorporated. Chill to firm up.
11. Spread onto cake. Recut into 15-20.
12. Decorate with pecan pieces.
13. Keeps in fridge for 3 days.

Calories =  4823

• 4823 / 15 = 322
• 4823 / 16 = 301
• 4823 / 20 = 241

Tip: Traybake style - 12x9" Pyrex dish or 2x 7.¾x5" Pyrex dishes. Bake for 40 mins approx.

Tip: Buy yellowy-green bananas, 1 week prior. They’ll be ripe (leopard spotted) in 7 days.

Tip: Try Stork instead of butter. Contains 70% veg oil so doesn’t “set” in the fridge. Cake won’t be so hard if making Mascarpone top.