Naked Cake with Vanilla Cream

Preheat the oven to 180–185 °C top/bottom heat. Line a round springform pan (Ø 25 cm) with baking paper.

Cut the fresh pineapple into approx. 2 cm cubes. Peel the bananas and, together with the pineapple pieces, process them into a smooth puree in a large bowl with an immersion blender.

Add eggs, spelt flour, cinnamon, ground almonds, baking powder, milk, sunflower oil, and 70 g of the honey to the fruit puree and mix to form a smooth, rather liquid batter.