Chinese pineapple cake/tart is a very popular pastry in Taiwan. It is undoubtedly the country number-one tourist souvenir when travelling.
The buttery crust is rich and crumbly, filled with fruity sweet and sour pineapple filling, they are absolutely delicious. Pineapple cakes aren’t too difficult to make at home and it’s well worth the effort.
- Filling can be prepared in advance and keep refrigerated for one to two month.
Chinese Version: 土凤梨酥
Taiwanese Pineapple Cake Recipe | MyKitchen101en
Yields: 12 pineapple cakes (square mould: 5 cm x 5 cm x 2.3 cm, 240 g pineapple filling)
Ingredients for Pineapple Filling:
- 1 kg fresh pineapple (about 2 fresh pineapples)
- 300 g sugar
- Pinch of salt
- ½ cinnamon stick (about 2 g)
Ingredients for Pastry:
- 80 g butter (room temperature)
- 50 g margarine
- 15 g icing sugar
- 40 g egg
- 30 g milk powder
- 165 g cake flour
1 Pineapple Filling: Cut fresh pineapples into small cubes, process in a food processor, mix in sugar, salt and cinnamon. Cook over medium heat, keep stirring until the mixture has thickened and turned golden brown with all moisture dries out. Filling can be prepared in advance and keep refrigerated for one to two month.
2 Mix butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4-5 minutes.
3 Add in egg, whisk until well blended, about 2 minutes on medium speed.
4 Sift in flour and milk powder, mix until a dough is formed.
5 Cover with cling wrap, keep refrigerated for 30 minutes.
6 Roll 20 g of pineapple filling and 30 g of pastry into round shape, fill pastry with filling. Makes 12 pineapple cakes.
7 Place dough into a pineapple cake mould, press into shape (square pineapple mould: 5 cm x 5 cm x 2.3 cm).
8 Gently remove the mould.
9 Bake in a preheated oven for 15 minutes at 160℃, flip over.
10 Continue to bake for another 10 minutes at 160°C.