Prep Time:  30 minutes        |        Cook Time: 20 minutes        |        Serves:  12

Ingredients

• 1½ cups White Mill self raising flour
• 1 cup White Mill caster sugar
• ½ tsp salt
• 1 tsp Stonemill ground cinnamon
• 1 tsp allspice (see tip)
• ½ cup Remano olive oil
• 2 Lodge Farms free range eggs, lightly beaten
• 3 Sweet Valley pineapple rings, drained and finely chopped
• 2 ripe bananas, mashed
• 1 cup Forresters walnuts, chopped
• 125g Westacre original cream cheese, softened
• 75g Pure Valley butter, softened
• 160g White Mill soft icing mixture
• Extra finely chopped walnuts, to garnish

Optional – edible flowers, to garnish

ALDI Special Buys items that are only in stores for a limited time and may no longer be available.

Method

1. Preheat oven to 200°C (180°C fan-forced). Lightly spray a 12 cup muffin tin with spray oil and line the base of each recess with a circle of baking paper. You can use cupcake cases in the tin instead.
2. Combine flour, sugar, salt, cinnamon, allspice (or all spice alternative) in a large mixing bowl.
3. In another bowl, combine oil, eggs, chopped pineapple and mashed banana.
4. Fold oil mixture into flour mixture, add the chopped walnuts and stir to combine. Divide mixture among the muffin tin recesses.
5. Bake for 18-20 minutes or until cooked (when tested with a skewer). Cool in the tin for 10 minutes before placing on cooling rack.
6. To make the icing mixture, use an electric beater to combine butter and cream cheese. Add the icing mixture and beat until smooth and fluffy.
7. Top the cooled cakes with the icing using a piping bag and nozzle or with a small palette knife.
8. Decorate with extra chopped walnuts and edible flowers (optional).

Tip: Make your own easy allspice mix by using equal parts ground cinnamon, nutmeg and cloves.