Pineapple Cake

Method

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1. Blitz half the pineapple to a purée and leave the rest finely chopped — the mix gives both body and texture.

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2. Put all the pineapple and the grated apple in a wide pan and cook over medium heat for 40 minutes, stirring often, until most of the liquid has gone.

   Mark done Start 40 min timer

3. Add the sugar, lemon juice and maltose and cook 20 to 30 minutes more, stirring constantly at the end, until the mixture is very thick, darkened, and holds a clear channel when you drag a spoon through it.

   Mark done Start 20 min timer

4. Cool completely, then roll into 16 balls of about 20 g each and chill.

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5. For the pastry, beat the butter and icing sugar 4 minutes until pale. Beat in the egg yolk.

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6. Fold in the milk powder, flour, cornflour, salt and cheese to a soft dough. Chill 30 minutes.

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7. Divide the dough into 16 pieces of about 30 g. Flatten one into a disc, sit a filling ball in the middle, and bring the dough up around it, sealing completely.

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8. Press each filled ball into a rectangular pineapple cake mould set on a lined tray, flattening the top.

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9. Bake at 160C fan for 12 minutes, then flip each cake in its mould with tongs and bake 10 minutes more until pale gold on both sides.

   Mark done Start 12 min timer

10. Cool completely in the moulds before unmoulding. They firm up as they cool.

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Chef’s Tips

• Cook the filling until a spoon leaves a clear channel. Loose filling leaks.
• Flip them halfway so both faces colour evenly.
• Cool fully in the moulds — warm cakes fall apart.

Pairing Suggestions

• Oolong tea
• Jasmine tea
• Strong black coffee

Storage & Reheating

Airtight at room temperature for 2 weeks. They improve after a day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.