Mini Pineapple cake

 

After two weeks of school and we are back to online schooling.. The kids are pretty disappointed but then whats to be done, its the result of the irresponsibility of so many people. The boys' school did such a terrific job with new normal measures but then again the after-effects of irresponsibility struck and the cases started to rise. 

Anyway........

One of my favorite YouTubers is this Chinese girl from Yunan. Her youtube channel showcases very interesting videos of her cooking recipes using ingredients that she had sourced from her farm and neighbouring fields. 

In one of her episodes, she made these cute little pineapple cakes. Or rather cakes filled with pineapple jam. I later discovered they were similar to Taiwanese pineapple cakes. In Malaysia, they have these jam-filled tarts in various shapes and the taste of this is similar as well. 

I made the jam using canned pineapple instead. Drain the syrup and chop it up in the food processor and drain again to remove any extra juices. 

Then I transferred it into a saucepan along with sugar, star anise, cinnamon, and clove.  I cooked the mixture until all the sugar had dissolved the mixture and started to colour. Have to stir continuously so it doesn't catch in the bottom. 

Once cooked and cooled slightly, shape the jam into small balls. About 8 to nine balls. 

While the jam is cooling the cake batter is made.  Once the cake batter or mix is made, shape that into balls a little bigger than the jam balls and the same number of balls as the jam balls.

Roll each cake ball into a small circle and place the jam ball inside 

and seal the jam ball completely inside the cake ball. 

Seal it well and then place it in a lightly buttered muffin tin and press it down lightly so it fills the tin. I used a regular muffin-size tin. If you don't have a muffin tin, go free form and shape it into a dome-like shape and place it in a baking paper-lined baking tray.

Once all the cakes are done, bake in a preheated oven at about 180 to 200 degrees C for about 20 to 30 minutes, till lightly golden. 

Yield: 8-9 cakes

Author: Nammi

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Mini Pineapple cakes

Prep time: 1 hour Cooking time: 30 min Total time: 1 H & 30 M

Ingredients

Pineapple Jam

• 1 (565g) can of pineapple
• 100g sugar
• 1/2 inch cinnamon
• 1 star anise
• 1 -2 cloves

Cake

• 1 cup plain flour
• 3 tbsp milk powder
• 75g softened butter or margarine
• 1 egg
• 2 tbsp icing sugar
• pinch salt
• extra butter to grease the pan

Instructions

Pineapple Jam

1. Drain the juice from the can, place the pineapple pieces in a food processor and pulse a few times to chop it up. 
2. Pour into a fine-mesh sieve and drain any extra juice. 
3. Place in a saucepan along with the rest of the jam ingredients. 
4. Place on stovetop over low heat and cook stirring until the sugar dissolves and the jam starts to get thick and dark golden. 
5. Remove from the stovetop and let it cool.
6. Remove the spices and shape them into 8 to 9 balls. Set aside.

Cake

1. *The butter should be very soft, so take it out an hour before making this. 
2. Beat sugar and butter together till creamy. 
3. Add the egg and mix well till creamy. 
4. Stir in flour, salt and milk powder and fold in and then using your hands mix well to make a dough. It is not a very firm dough more like a cookie dough so have to be gentle when handling it. 
5. Shape into the same number of balls as the jam but larger than the jam balls.

Shaping and baking

1. Preheat the oven to about 180 to 200 Degrees C.
2. Roll the cake ball or make a well big enough to fit the jam ball. 
3. Place the jam ball inside the cake dough and fold the dough over so the jam is sealed inside. 
4. Place in a buttered muffin tin and gently pat it in so it fits neatly inside. 
5. Repeat the same with the remaining dough.
6. Bake in the oven for 20 to 30 minutes till the cake is golden in colour. Cool and enjoy!

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