Buy all ingredients right below the recipe
Ingredients for the cake batter
- 200 g fresh pineapple
- 240 g banana (approx. 2 larger pieces)
- 4 pcs eggs (M size)
- 200 g whole wheat spelt flour
- 5 g ground cinnamon (approx. 1 teaspoon)
- 80 g ground almonds
- 12 g baking powder
- 60 ml milk (1.5%)
- 50 ml sunflower oil
- 120 g liquid honey (70 g for the dough, 50 g for the cream)
Ingredients for the cream
- 600 g cream cheese
- 100 g butter (soft)
- 10 g vanilla extract (approx. 1 tablespoon)
Preparation
- 1Preheat the oven to 180–185 °C. Line a 25 cm diameter round cake tin with baking paper.
- 2Prepare the cake batter: Cut the pineapple into approximately 2x2 cm cubes, place them in a bowl with the peeled bananas, and blend until smooth with an immersion blender. Add the eggs, spelt flour, cinnamon, ground almonds, baking powder, milk, oil, and 70 g honey, then mix into a soft dough.
- 3Pour the batter into the prepared tin and bake for 40–45 minutes at 180–185 °C. After baking, let it cool for at least 1 hour at room temperature.
- 4Cut the cooled sponge cake horizontally in half, then place it in the refrigerator for 30 minutes.
- 5Prepare the cream: Beat the cream cheese, soft butter, the remaining 50 g honey, and vanilla extract until fluffy, about 2–3 minutes. Spread half of the cream onto the bottom sponge layer, smooth it out, then place the top layer on it. Spread the remaining cream on top of the cake. Lightly coat the sides of the cake with cream, then use a cake scraper or spatula to remove the excess, so that the layers remain visible (this creates the "naked" style).
- 6Place the cake in the refrigerator for at least 1 hour before serving it cut into 10 slices.
Tip
Decorate the top of the cake with thinly sliced pineapple and fresh lemon balm leaves for an even fresher look.
