Ingredients
The following ingredients have 4 Servings
- 600g thick Greek-style yoghurt
- 150ml organic maple syrup
- 2 tsp vanilla bean paste
- 150g mashed banana (about 2 bananas)
- 3 eggs
- 1/2 cup (180g) raw honey
- 1/2 cup (125ml) extra virgin olive oil or macadamia oil
- Finely grated zest of 1 orange
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 240g wholemeal spelt flour
- 100g desiccated coconut
- 250g pineapple flesh (from about 1/2 a pineapple), finely chopped
- 2/3 cup (95g) pecans, roughly chopped
- 1/4 cup (60ml) passionfruit pulp (from about 3 passionfruit)
Instruction
- To make labneh frosting, combine yoghurt and 1/2 tsp salt in a bowl. Transfer to a colander lined with muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover and place a plate on top to weigh down. Chill for 24 hours for liquid to drain.
- The next day, fold maple and vanilla paste through labneh. Chill until needed.
- Preheat oven to 180°C. Grease the base and sides of two 20cm cake pans and line with baking paper.
- Combine banana, eggs, honey, oil, orange zest, vanilla and bicarb in a bowl. Fold through flour and coconut, then add pineapple and pecan and fold to combine.
- Divide the batter evenly between the prepared pans. Place in the oven and bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool for 30 minutes in pans, then remove cakes from pans and transfer to wire racks to cool completely.
- When cool, place one cake on a cake stand. Spread with 1/2 cup frosting, then top with the second cake. Spread the remaining frosting thickly over top and sides, smoothing with a palette knife. Top with passionfruit pulp to serve.
