It was a new dimension of desserts for me the first time I ever ate these little cakelets which somehow blur the thin line between shortbread cookies and cakes and in fact these are stuffed in the middle with a sweet pineapple filling, one bite is all it takes get transported into a sweet dreamy land of flaky crust and delicious jam.
These are irresistible if anything and my dear Taiwanese friends who were kind enough to share these treats informed me of their importance in their culture as a staple during coffee, tea or snack time and even shared the recipe which I used to make a version of my own which though not nearly as beautiful as the ones they shared comes decently close in taste.
The pineapple cakes have a particular mould which one can easily buy but I tried improvising and came to the conclusion that making them in their particular moulds would be a far better option, however, if you want to try them just as then, by all means, use a muffin tin as I did as I’m about to show you.
Cook the crushed pineapples on medium hot flame
until they begin releasing water and add lemon juice
once most of the water is cooked off add cinnamon
the pineapple mixture will become wet once again after the addition of sugar so keep cooking and stirring until it’s thickened to a paste. Chill the jam for an hour before forming cakes so that it slightly firms up.
I made this using a processor but you can use these just as easily with a wooden spoon. Mix together the butter and sugar
until evenly combined
add egg yolk and mix
and tip in flour, baking powder, cheese and milk powder mixture and evenly combine
until it comes together and begins to clump
form into a dough without kneading it much and shape into a log
and slice into equal portions. You don’t have to be precise because you can always add or remove some dough during the cake forming process.
Roll each part into a rough circle about 1.5-2 inches in diameter.
and now for the fun part that’s filling each casing with the now cooled pineapple jam. Add about 2 tsp worth in the middle of the pastry.
and fold so that opposite ends meet in the middle. Squeeze them together with thumb and index finger smoothing the seam and form into a ball.
Place into muffin tins if you do not have a mould and press gently before baking at 170º for 10 minutes
and then flipping them over to brown on both sides. Bake again for another 10-15 minutes
until they’re lightly golden. Some of them broke in the process but that didn’t keep them from tasting remarkable. Let them cool for at least 10-15 minutes before eating because they’re hot and extremely soft. Their shortcrust casing gets firmer with time and somehow I like them better when they’re firm so I let mine be for a couple hours.
I also tried making some free-form ones and concluded that these are better off aesthetically in their respective moulds but they taste just as divine even in their unorthodox shapes.
They aren’t as difficult as one would think, just a little time consuming if you are new to their realm which I was and to eat one of these is to know how different these cookie cakes can be and the pure pleasure that something so tiny is capable of imparting in each bite.
Ingredients for the jam filling
- Pineapple- 500g (use fresh or tinned)
- White sugar- 50g (1/4 cup)
- Brown sugar- 50g (1/4 cup)
- Lemon juice: 1 Tsp
- Cinnamon powder- 1/4 tsp (optional)
Ingredients for shortbread dough
- Butter- 100g
- Sugar – 45g
- Parmesan cheese- 10g
- Milk powder- 10g
- Egg yolk – 1
- Baking powder – 1/2 tsp
- Flour- 130g
Make the jam filling by crushing the pineapples in a food processor and cooking over medium heat until the water begins evaporating. Add lemon juice, cinnamon powder if using and brown and white sugar and cook until the jam is thickened.
Chill until further use.
Mix together the flour, parmesan cheese, baking powder and milk powder in a bowl and set aside.
Make the pastry by mixing butter and sugar using a processor or wooden spoon. The butter shouldn’t be cold. Add the egg yolk to the mix and evenly combine before adding the flour mixture. Mix them but do not knead and form a shortcrust pastry until the mixture begins to clump.
Lightly form into a log shape and cut into even pieces.
Roll each piece into a 1.5-2 inch circle and fill the middle of each with 1-2 tsp of the now chilled pineapple jam.
Form into a smooth ball by squeezing together the opposite ends and smoothening the seams.
Press into moulds or muffin tray putting gentle pressure to flatten each cake.
bake at 170ºc for 10 minutes and flip over the cakes to bake on the other side for another 10-15 minutes until evenly browned.
Let cool on a wire rack before serving.
Can be eaten fridge cold or warm.