Serves 8-10

115g butter, softened

1 cup soft brown sugar

3 eggs

1 cup mashed ripe bananas (about 3 smallish bananas)

1 teaspoon Heilala vanilla extract or paste

2 cups plain flour

3 teaspoons baking powder

1 teaspoon ground cardamom

½ cup milk

1 teaspoon baking soda

¾ cup thick Greek-style yoghurt

Caramelised almonds

1 tablespoon granulated sugar

1 tablespoon water

1 cup sliced (flaked) almonds

Cream cheese icing

115g butter, softened

1 cup icing sugar

250g full fat cream cheese, cut into large pieces

Preheat the oven to 160°C. Place the oven rack in the middle of the oven. Grease and line a 20cm round tin with baking paper.

Beat the butter and sugar together until light and creamy. Beat in the eggs, one at a time, beating well after each addition. Add the mashed banana and vanilla extract or paste and mix.

Sift the flour, baking powder and cardamom into a separate bowl.

Heat the milk until just below boiling point and stir in the baking soda. Mix the milk mixture, yoghurt and flour mixture into the creamed mixture in about three alternate batches, finishing with the flour mixture, until just combined. This prevents the flour forming clumps and then the need to overmix.

Pour into the prepared tin. Place in the oven and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tin for 5 minutes before cooling on a wire rack.

Make the caramelised almonds, increase the oven temperature to 180°C. Line a baking tray with baking paper.

Heat the sugar and water together in a frying pan over medium heat until melted, stirring. Add the almonds and toss in the syrup.

Spread onto the prepared tray breaking up any clumps. Place in the oven for about 10 minutes until the almonds are caramelised. Stir once during caramelising to prevent clumps forming. Remove from the oven and leave to cool. Store in an airtight jar.

Make the cream cheese icing, beat together the butter and icing sugar then add the cream cheese, piece by piece until incorporated.

To finish, spread the cooled cake with the icing and decorate the top with caramelised almonds. Extra caramelised almonds can be served with each piece of cake.