Ingredients:
2 tbsp. butter
5 tbsp. liquid honey
1 can pineapple
3 sprigs of rosemary
300 g flour
3 tsp baking powder
150 g soft butter
150 g sugar
2 tsp finely grated organic lemon peel
salt
4 eggs
150 ml of milk
Preparation:
Preheat the oven to 180°C.
Cover the bottom of a spring-form pan with parchment paper.
Grease the spring-form ring with 1 tbsp. of butter.
Drizzle the honey on the bottom of the pan and add 1 tbsp. of butter cut in small pieces. Arrange the pineapple slices on the bottom of the pan.
Strip off the leaves from the rosemary sprigs and chop finely.
Mix the flour, the baking powder and the rosemary in a bowl.
Put the soft butter, the sugar, the lemon zest and 1 pinch of salt in a bowl and mix with the hand mixer for 5 min.
Add the eggs one by one, stirring each one for ½ minutes.
Quickly stir flour mixture alternately with milk in several portions into the egg mixture.
Spread the batter over the pineapples.
Bake the cake for 45 minutes.
Allow the cake to cool down a bit before opening the spring-form.