Pineapple Sage Pound Cake

Ingredients:

200g butter, softened
200g sugar
60ml honey
5 eggs
2 tbsp pineapple sage leaves, chopped
3 tbsp pineapple sage flowers, chopped
1 tsp freshly-grated lemon zest
4 tbsp pineapple, squeezed free of excess liquid and very-finely chopped
1 tsp baking powder
300g plain flour

Method:

In a bowl, cream together the butter and sugar until pale and fluffy. Beat in the honey then add the eggs, one at a time, beating thoroughly to combine after each addition.

Now beat in the pineapple sage leaves and flowers along with the lemon zest before adding the chopped pineapple.

In the meantime, sift together the baking powder and plain flour into a bowl. Fold the dry ingredients into the wet ingredients then divide the mixture between two greased and floured loaf tins.

Transfer to an oven pre-heated to 170°C and bake for about 50 minutes, or until the tops of the cakes are golden and a skewer inserted into the centre emerges cleanly (if the cakes are colouring too quickly, cover the tops with kitchen foil).

When done, remove from the oven and allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.