Blitz both sugars (caster and cane) in a blender until fine and powdery. Prepared this way, the sugar dissolves much more evenly in the batter, giving the crumb a velvety softness with no large air bubbles.

Put the sifted flour and starch, the blitzed sugars, baking powder and all the spices into the bowl of a stand mixer. Fit the flat beater and mix thoroughly on low speed.

Grease the bundt pan thoroughly with softened butter using a pastry brush, then dust with caster sugar for a crisp crust. Pop it in the freezer for 10 minutes. This temperature shock ensures the cake will release cleanly and easily from the pan, even in its finest details.

Add the cool butter, cut into pieces, to the dry mix. Mix on low speed until it resembles sand. Then pour in 300 g of strained banana cream and beat on low speed for about 1 minute. Increase the speed slightly and beat for 2 more minutes — the batter will increase in volume.

Lower the mixer speed to a minimum and add the eggs in three batches. Mix each batch for just 10 to 20 seconds. Don't overmix! Beating too much could cause the cake to rise unevenly in the oven and then crack unattractively.

Pour the batter into the pan and tap it firmly on the counter to release any air bubbles. Bake at 165°C. After 40 minutes, loosely cover the top with foil so it doesn't scorch while the inside finishes baking gently — the total baking time will be 50-60 minutes. Do a skewer test to check it's done.

Once out of the oven, let the cake rest in the pan for exactly 10 minutes. The batter will pull away from the pan beautifully on its own. Then carefully turn the cake out onto a wire rack and lift off the pan. Let it cool completely.

Stand both bunny halves together and arrange on a plate. Serve slices of the cake with whipped cream — fold the remaining banana cream and a little sugar into it before whipping.