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Cake Star Wade Van der Merwe’s fruity decadence

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Recipe Ingredients

Cake:

  • 110g pecans, toasted and chopped
  • 390g cake flour
  • 400g sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 large eggs
  • 180ml sunflower oil
  • 1 tsp vanilla essence
  • 2 cups ripe, mashed bananas
  • 1 tin crushed pineapple (227g)

Italian meringue frosting:

  • 120ml cold water
  • 300g sugar
  • ½ tsp cream of tartar
  • 4 large egg whites

Recipe Directions

Cake:

  1. Preheat the oven to 180°C.
  2. Combine all the dry ingredients in a large bowl.
  3. In another bowl, mix all the wet ingredients.
  4. Add the wet ingredients to the dry ones, and mix well.
  5. Divide between two 23cm cake tins lined with wax paper or buttered and floured.
  6. Bake for about 30 minutes.
  7. Test with a wooden skewer to see if they are ready. If the skewer comes out clean, the cake is ready.
  8. When baked and cooled, the cake can be sandwiched with a cream-cheese frosting or vanilla butter cream.

Frosting:

  1. Place the water, sugar and cream of tartar in a pan and bring to the boil to make sugar syrup.
  2. Boil until 116°C.
  3. Whisk the egg whites until they form soft peaks, then add the sugar syrup slowly while mixing it.
  4. Mix until thick and cooled.
  5. Spread over the cake with a palette knife, making sure you cover the cake completely.
  6. Decorate with whitechocolate flakes or make chocolate ‘feathers’ or curls.

Contact: www.wadescakes.co.za, e-mail wade@wadescakes.co.za or 082 932 4522.

Each Serving:


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