Kiwi Summer Christmas Cake

Prep time: 15 min | Cook time: 50 min
Serves: 8-10

INGREDIENTS

3 size 7 eggs
1 cup brown sugar
1 cup neutral oil, (such as rice bran, canola)
250g plain flour
1 tsp salt
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 ripe bananas, mashed
1 tin (227g) crushed pineapple, drained
⅔ cup FreshLife Australian Sultanas
½ cup FreshLife Desiccated Coconut
½ cup FreshLife Californian Walnuts, finely chopped

For the whipped yoghurt cream icing :
1 cup cream
100g icing sugar
¾ cup Greek yoghurt  

Toppings:
FreshLife Shredded Coconut
FreshLife Australian Sultanas
FreshLife Pecans
Passionfruit pulp (topping)

METHOD

  • Preheat the oven to 160ºC fan bake. Grease 2 x 20cm round cake tins and line with baking paper.

  • In a large bowl, whisk sugar and eggs together until thick and creamy (using an electric mixer 3–5 minutes) Gradually pour oil into the bowl while whisking.

  • Sift flour, salt, baking soda and cinnamon into the bowl and mix with a large spoon or spatula until just combined. Stir through bananas, pineapple, sultanas, coconut and walnuts. 

  • Divide mixture evenly between the prepared tins. Bake for 40–45 minutes until cakes are no longer wobbly and a skewer inserted in the centre comes out clean. Cool in tins for 10 minutes before turning out onto a wire rack to cool completely.

  • Make the icing : Beat the cream while slowly adding the icing sugar. Continue to beat until soft peaks form. Fold in the yoghurt. Refrigerate until ready to use. 

  • Spread the icing on the bottom layer leaving about 2 cm space around the edges. Scatter a handful of sultanas over the icing and sandwich with the top cake layer.  Spoon a heap of icing onto the cake, then decorate with coconut, more sultanas and pecans. Drizzle passionfruit pulp over the top if using.

 
Baking, Christmas, Desserts and TreatsSarah BlazeySultanas, Pecans, Shredded Coconut, Walnuts, Walnut Pieces, Desiccated Coconut