Taiwanese Pineapple Cakes
Buttery Taiwanese pineapple cakes with a tender shortbread crust and a dense, tangy pineapple filling.
Equipment
- Heavy saucepan
- Stand mixer or hand mixer
- Sixteen square pineapple-cake moulds
- Sheet pan
Ingredients
Pineapple Filling
- 20 oz crushed pineapple in juice well drained
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
Shortbread Dough
- 1 cup unsalted butter softened
- 1/2 cup confectioners' sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup whole milk powder
- 1/2 tsp fine salt
Instructions
Cook the Filling:
- Combine pineapple, sugar, butter, and lemon juice in a heavy saucepan. Cook over medium-low heat for 25 to 35 minutes, stirring often, until amber, thick, and able to hold its shape.
- Cool completely, divide into 16 portions, and roll loosely.
Make the Dough:
- Beat butter and confectioners' sugar just until smooth. Mix in eggs one at a time. Fold in flour, milk powder, and salt to form a soft dough. Chill 30 minutes.
- Divide dough into 16 portions. Flatten each, wrap around one filling portion, seal, and press gently into square moulds on a sheet pan.
Bake:
- Bake at 350 F (175 C) for 10 minutes. Carefully turn each mould, then bake 10 to 12 minutes more until evenly pale golden.
- Cool in the moulds for 5 minutes, unmould, and cool completely before serving.
Notes
- Cook the filling until very firm or it can leak through the tender crust.
- Store airtight for up to five days; the cakes soften slightly after the first day.
Nutrition
Calories: 250kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 105mgFiber: 1gSugar: 18g