Banana and Kiwi Cake

This recipe is adapted from one in the Australian Women's Weekly book of baking. I had a glut of kiwi fruits - I'd picked up for a bagful for £1 from the lovely Sunday market near London Fields. 

The original recipe called for passion fruit, but these are a lot less easy to come by in London unless you're really on a mission. 

Here's the basic recipe with amendments noted: 

125g softened butter

165g soft brown sugar

2 eggs

225g self-raising flour [I used plain flour with 3 teaspoons raising agent]

1 teaspoon mixed spice [my version omitted this]

3 small ripe bananas

210g soured cream

60ml semi-skimmed milk

Passion-fruit icing

240g icing sugar

1 teaspoon soft butter

2 tablespoons of passionfruit pulp [pulp of 2.5 large kiwis used instead]

Butter and sugar beaten together. Add eggs one at a time and stir in. Gradually stir in the dry ingredients, followed by the sour cream and milk, then the banana. 

Once everything is combined evenly, transfer the cake mix to a lined 15x25cm loaf tin and cook at 180 degrees C. Cook for 50 minutes or until a skewer comes out clean. Cool for 5 minutes in the tin, then turn out on to a cooling rack. 

Make the icing by combining icing sugar and butter - very messy. Mix in the passion fruit or kiwi pulp. Using a flat knife, spread the icing over the top of the cooled cake.