Pineapple Cakes
Making pineapple cakes isn't difficult, though preparing the filling from scratch takes some time. Luckily, I had some pineapple filling left over from making mooncakes, which made things much easier. The pastry is wonderfully crumbly—cracks and flakes as you bite into it—and wonderfully fragrant. The pineapple filling inside is sweet and delicious with a lingering aftertaste. The moment it comes out of the oven, the aroma fills the whole house.
Ingredients
Butter
50g
Powdered sugar
13g
Egg liquid
13g
Cake flour
68g
Almond flour
13g
Pineapple filling
160g
Instructions
1
Step 1
Soften the butter at room temperature until you can easily press an indent with your finger. Add the powdered sugar and beat with a whisk.
2
Step 2
Sift in the cake flour and almond flour.
3
Step 3
Add the beaten egg, put on disposable gloves, and mix by hand.
4
Step 4
At first the mixture will be a bit wet; keep mixing for a while and it will come together into a dough as the egg is absorbed. If making a larger batch, it's recommended to add the egg in batches—wait until each portion is fully absorbed before adding the next, so it incorporates better.
5
Step 5
Divide the dough into 8 portions and the pineapple filling into 8 portions as well. This will depend on your mold size; mine is a cookie mold, so adjust accordingly when making.
6
Step 6
Take one portion of dough, flatten it with your thumb, and wrap it around the pineapple filling.
7
Step 7
Once wrapped, place it on a baking sheet, position the mold on top, and gently press down so it fits the mold completely.
8
Step 8
In practice, the pineapple cakes will puff up slightly while baking, so don't fill the mold completely—about 80% full is just right.
9
Step 9
Preheat the oven to 180°C (top and bottom heat), middle rack, and bake for 18 minutes. For more even browning, it's best to take them out at about 12 minutes, flip them over, and continue baking. Be careful when handling them—they can easily fall out.
10
Step 10
Remove from the oven and let cool.
11
Step 11
Ready to eat—perfectly crumbly and flaky.
