"Naked" cake with vanilla cream

Preheat the oven to 180–185 °C. Line a 25 cm diameter round cake tin with baking paper.

Prepare the batter: Cut the pineapple into approximately 2x2 cm cubes, place them in a bowl with the peeled bananas, and purée until smooth with an immersion blender. Add the eggs, spelt flour, cinnamon, ground almonds, baking powder, milk, oil, and 70 g of honey, then mix until a soft batter forms.

Pour 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.