Description
A simple recipe for making Taiwanese pineapple cakes using a single baking pan.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 cup milk powder
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups pineapple jam (store-bought or homemade)
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Lightly grease a standard 12-cup muffin tin or a small baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk until combined.
- Mix in the milk powder.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms. Do not overmix.
- For the filling, mix the pineapple jam with the cornstarch in a small bowl.
- Press about 1 tablespoon of dough into the bottom and up the sides of each muffin cup or into your small baking pan to form a shell.
- Spoon about 1 teaspoon of the pineapple filling into the center of each dough shell.
- If using a muffin tin, you can press a small amount of dough on top to cover the filling, or leave it open-faced. If using a baking pan, spread the filling evenly over the dough base.
- Bake for 15 to 20 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let cool in the pan for 10 minutes before carefully transferring the cakes to a wire rack to cool completely.
Notes
- For a traditional look, you can use pineapple cake molds instead of a muffin tin.
- If your pineapple jam is too wet, cook it briefly on the stovetop until it thickens slightly.
- The dough can be chilled for 30 minutes before pressing into the pan for easier handling.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: pineapple cake, Taiwanese pastry, one pan dessert, shortbread, fruit filling