Pineapple Cakes

Name: Pineapple Cakes
Total time: 5400 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1 pineapple; 1/4 cup sugar (60 g); 1/4 cup maltose (60 g); 1 1/2 cups cake flour (180 g); 1/3 cup powdered sugar (40 g); 2/3 cup almond flour (70 g); Pinch salt; 2/3 cup butter (150 g); 1 egg

9巷5弄甜點實驗室 @alley5lane9

台灣

One of Taiwan's most famous desserts, pineapple cakes are popular gifts during the New Year due to the auspicious meaning of pineapple (pronounced similarly to 'prosperity' in Chinese). This version uses a pastry similar to a sweet tart crust, paired with an easy homemade pineapple filling.

Video version: https://youtu.be/iVGLyjzBQMw

9巷5弄甜點實驗室 @alley5lane9

台灣

Video version: https://youtu.be/iVGLyjzBQMw

Saved

Ingredients

90 minutes

Serves 5 servings

Pineapple Filling
1pineapple
1/4 cupsugar (60 g)
1/4 cupmaltose (60 g)
Pastry
1 1/2 cupscake flour (180 g)
1/3 cuppowdered sugar (40 g)
2/3 cupalmond flour (70 g)
Pinchsalt
2/3 cupbutter (150 g)
1egg

Saved

Steps

90 minutes

1

[Pineapple Filling]
Cut the pineapple into pieces and squeeze out the juice using cheesecloth.
#The pulp should weigh 350g
2

Cook the pineapple pulp and sugar over medium-low heat until slightly dry.
3

Add maltose and continue cooking until the mixture is golden and no liquid remains. Let cool for later use.
4

[Pastry]
Mix cake flour, powdered sugar, almond flour, salt, and butter until crumbly.
5

Add the egg and mix into a dough. Wrap in plastic wrap and refrigerate for 2-3 hours to relax.
6

[Assembly]
Divide the dough into 12g portions and the pineapple filling into 18g portions.
#This version uses a 1:1.5 ratio of pastry to filling, but you can also do 1:1 by using 15g for both pastry and filling
7

Flatten the dough, wrap it around the pineapple filling, and seal. Press into a mold.
8

Bake at 350°F (180°C) for 15 minutes. Let cool before removing from the mold.