Hummingbird cake

For the sponges:

1 Preheat the oven to 180 degrees, or 160 degrees if using a fan oven. Grease and line three 20cm round cake tins with parchment paper.

2 In a large bowl, mash the bananas with a fork until smooth, then add the eggs, vanilla, oil and milk and whisk well to combine. Add the pineapple.

3 In another bowl, sift together the flour and cinnamon and add the sugar and pecans. Fold the dry ingredients into the wet and divide the batter between the baking tins.

4 Bake for 25-30 minutes until golden, or until a skewer inserted into the centre comes out clean. Remove from the oven, then leave to cool for 10 minutes in the tin before turning out on to a wire rack and leaving to cool completely.

For the cream cheese frosting:

1 Beat the butter until smooth. Add the icing sugar and honey and beat together until well combined. Add the cream cheese and vanilla and mix well until creamy and smooth. Set aside until you are ready to assemble the cake.

For the crystallised pecans:

1 Line a baking tray with parchment paper.

2 Put the sugar and water into a small saucepan and bring to a boil. If you have a thermometer, bring the syrup to 117 degrees, then add the pecans. If you don't have a thermometer, once the syrup starts to boil, continue to boil for about 30 seconds before adding the pecans.

3 Stir the pecans vigorously with a wooden spoon, the syrup will coat the pecans and become shiny. Continue to stir until the sugar visibly crystallises and the pecans are coated with a sugary white coating. Spread out on to the baking tray and leave to cool.

To assemble:

1 Layer the sponges with about a third of the frosting, then use the remaining frosting to cover the sides and top of the cake.

2 Decorate with edible flowers, if using, and the crystallised pecans.