Ripe Deli's Salted Caramel Hummingbird Cake

​Preheat oven to 180°C.

In a large bowl, sift together the dry ingredients. In a second bowl, whisk together the eggs, oil, sugars and vanilla.

Make a well in the middle of the dry mix. Pour in egg and oil mix, the mashed bananas, pineapple and ½ of the walnuts, mix until just combined.

Divide the batter evenly between the two tins. Bake for 35 to 40 minutes or until a skewer inserted into the middle comes out clean. Remove the cakes from the tins and set aside to cool.

To make the icing: In a saucepan over a medium heat, add the brown sugar, golden syrup, cream and salt, bring to the boil, cook for 5 minutes. Remove from the heat, set aside to cool.

Beat the cream cheese until smooth, add ½ the caramel sauce and beat until creamy.

To assembl: Slice the cakes in half, divide the icing between each layer, drizzle a spoon of the caramel over each layer. Spread the remaining icing on top and around the sides. Drizzle over the rest of the caramel and sprinkle with the reserved walnuts.