Pineapple Cake 凤梨蛋糕 CNY 2016
As Chinese New Year is getting closer, I’m sure many of you are now busy baking goodies at home for the lunar new year holidays. I’ve just tried baking this healthy Pineapple cake with pineapple puree and pineapple paste (paste for making pineapple tarts), and I’m going to include this to my baking list. I love the end result, it is moist, soft and a little tangy with a hint of pineapple fragrance. Definitely a keeper recipe for any occasion.
Pineapple Cake 凤梨蛋糕 CNY 2016
Ingredients
- 100 g fresh pineapple cubes
- 50 g pineapple paste - store bought
- 15 g rice flour
- 40 g wholemeal superfine flour Prima brand)
- 60 g almond meal - ground almond
- 3 large eggs - separated
- 1/2 tbsp lemon juice
- 45 g caster sugar
- 60 g melted butter
Instructions
- Preheat oven to 180 deg C. Grease and line the base of a 7 inch (18cm) round cake pan.
- Puree pineapple cubes and blend well with pineapple paste and lemon juice, set aside.
- Combine rice flour, wholemeal superfine flour and almond powder in a bowl, mix well.
- Beat egg yolks and 20g sugar on high speed till the mixture is thick. Fold in flour ingredients, pineapple puree and melted butter with a rubber spatula, set aside.
- In a separate bowl, beat the egg whites to soft peak stage then add 25g sugar and beat to stiff peak.
- Gently fold the egg whites into the flour mixture in 2 batches with a rubber spatula and pour into prepared pan.
- Bake for approximately 50 minutes until cooked through or skewer inserted to the cake comes out clean.
- Allow the cake to set in the pan for 5 minutes then turn onto a cake rack to cool.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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凤梨蛋糕
材料：
- 100克 凤梨，切丁 (买新鲜的）
- 50克 凤梨馅 （做凤梨酥用的））
- 15克 粘米粉
- 40克 百龄麦超细全麦粉
- 60克 杏仁粉
- 3个 大鸡蛋, 蛋黄蛋白分开
- 1/2汤匙 柠檬汁
- 45克 细糖
- 60克 融化牛油
做法：
- 预热烤箱摄氏180度。 准备一个7寸圆烤盘，抹油底部铺纸。
- 将凤梨丁打成泥，然后和凤梨馅，柠檬汁拌匀，备用。
- 粘米粉，全麦粉及杏仁粉混合均匀在一个碗里。
- 用高速度把蛋黄和20克细糖搅打至松发。拌入粉料，凤梨汁和融化牛油，用橡皮刮刀翻拌均匀。
- 将蛋白搅打起，加入25克细糖继续搅打至硬发性。
- 用橡皮刮刀把蛋白霜分2次翻拌入蛋糊里至均匀即可。倒入烤盘里，烤约50分钟至熟透或竹签插入蛋糕内部，拔出没有粘糊，就表示熟了。
- 让蛋糕连烤盘待凉约5分钟，才取出放在凉架上待凉。
Good day Ann, I baked this cake this morning and and I followed your recipe to the ‘T’ but the cake turned out a complete FAILURE! The cake sunk so bady and top burnt like hell but the inside was still uncooked. I got to throw the cake to the bird for them to eat it.
Good morning Priscilla, Sorry to hear that. This is due to your oven is too hot that causes the cake burnt on the outside and uncooked inside. You may lower the temp to 165/170C the next time when you want to bake this cake again.
I used the same temperature for all cakes and never once encountered failure for all my previous cake but this pineapple cake was so weird. When the cake started turning brown (never had I have cake turning brown and yet not cooked), As it was still not cooked inside, I lowered the temp slightly and it sunk like hell and cake broke away from the sides. Seeing that, Iost hope and switched off the oven. I think no good to have too much almond meal in the cake because it’s just so fragile. Will not try the cake again. Thank you.
Hi Priscilla, leave the cake in pan for 5 mins then transferthe cake on rack to cool. No need over turn.
Hi Anncoo Journal, is superfine wholemeal flour required in your recipe same as superfine wholegain flour which I could find it in the supermarket? Thank you.
Hi Priscilla, You can use wholemeal flour or even plain flour to use in this recipe. The superfine wholemeal flour Prima brand was bought at that time. Not sure is still available now.
Thank you Ann for your response. The supermarket I visited earlier carries Prima brand Wholegrain superfine flour but the expiry date is very close so I did not buy it but instead I bought Prima brand Plain flour plus with 25% superfine wholegrain flour which has longer expiry date and furthermore is cheaper. I will try your recipe next week and let you know the results. Thank you very much for your recipe.
This is GORGEOUS!! All of my students celebrate Chinese New Year. Maybe I should bake them all something 🙂
Lovely & yummy pineapple cake ! Oh ! Is that slice for me ? Hee .. hee !
Thanks for the wonderful recipe.Can i subsitute the wholemeal and rice flour for cake flour or self-rising flour?Angie.
Good idea to make this for CNY instead of the usual pineapple tarts. Thanks for sharing 🙂
This looks great! Pls share how you serve this usually, and how long does the cake keep?
Hi JiaHui, I just served it like our normal cake. Due to our hot weather here, better keep the cake in the fridge for 3-4 days.
How beautiful and tasty! I love aroma of fresh pineapples.
Thanks for the wonderful recipe.Can i subsitute the wholemeal and rice flour for cake flour or self-rising flour?Angie.
Hi Ann, if we omit the flour means use 40g + 15g rice flour??and pineapple cubes can use those from the can instead of fresh pls? Tqsm for sharing this lovely recipe for CNY cake!
Hi Wendy, Just use 15g rice + almond meal. Yes you can use the pineapple cubes from can too but must monitor oven baking time. It might take a little more time to bake if the mixture is too wet.
Hi Angie, Yes you can. You can even omit the flour, use only rice flour and almond meal.
Thank you Wendy! Just deleted the typo error.
Wishing you and your family a very Happy and Prosperous New Year too! 恭喜发财!
Hahaha(paiseh)…i finally got it :p Thanks for patiently answering my many queries. Ann, there are two 45g of sugar in the above recipe – maybe you would like to remove it (sotong me was confused with it)Thanks to the instructions that clarified that total amount of sugar used is 45g. Happy CNY to you and dear family. Looking fwd to seeing more lovely bakes from you <3 <3 <3
Ann,when u said to just use 15g rice flour and almond meal means 100g of almond meal, right? is this cake overly sweet pls do i hv to reduce the sugar if we dun like it too sweet coz the pineapple paste and canned pineapple wld be sweet too?
Hi Wendy, Yes, you can use 40g cake flour or just 15g rice flour with almond meal. Just drain the excess juice from the pineapple, no need to squeeze dry. This cake is quite low, so please use 7 inch round cake pan.
Hi Wendy, In this recipe you can omit the wholemeal flour and use 15g rice flour and 100g almond meal. I used S&W pineapple, the cake is not really sweet. I think you can still use 45g sugar and add a little more lemon juice to balance the sweetness of the cake.
Hi Ann, thanks for your super prompt reply 🙂 If i use 40g of just cake flour instead of wholemeal flour also can right? That means need to drain out excess juice from canned pineapple cubes too, right? And may i know the pan size pls? Sorry so many questions :p
looks wonderful
Pineapple is one of my favorite fruits. And of course I love pineapple tarts, so this cake will get my thumbs up as well!
Thanks for the wonderful recipe.
Can i subsitute the wholemeal and rice flour for cake flour or self-rising flour?
Angie.
Hi Angie, Yes you can. You can even omit the flour, use only rice flour and almond meal.
Hi Ann, if we omit the flour means use 40g + 15g rice flour??
and pineapple cubes can use those from the can instead of fresh pls? Tqsm for sharing this lovely recipe for CNY cake!
Hi Wendy, Just use 15g rice + almond meal. Yes you can use the pineapple cubes from can too but must monitor oven baking time. It might take a little more time to bake if the mixture is too wet.
Hi Ann, thanks for your super prompt reply 🙂 If i use 40g of just cake flour instead of wholemeal flour also can right? That means need to drain out excess juice from canned pineapple cubes too, right? And may i know the pan size pls? Sorry so many questions :p
Hi Wendy, Yes, you can use 40g cake flour or just 15g rice flour with almond meal. Just drain the excess juice from the pineapple, no need to squeeze dry. This cake is quite low, so please use 7 inch round cake pan.
Ann,when u said to just use 15g rice flour and almond meal means 100g of almond meal, right? is this cake overly sweet pls do i hv to reduce the sugar if we dun like it too sweet coz the pineapple paste and canned pineapple wld be sweet too?
Hi Wendy, In this recipe you can omit the wholemeal flour and use 15g rice flour and 100g almond meal. I used S&W pineapple, the cake is not really sweet. I think you can still use 45g sugar and add a little more lemon juice to balance the sweetness of the cake.
Hahaha(paiseh)…i finally got it :p Thanks for patiently answering my many queries. Ann, there are two 45g of sugar in the above recipe – maybe you would like to remove it (sotong me was confused with it)Thanks to the instructions that clarified that total amount of sugar used is 45g. Happy CNY to you and dear family. Looking fwd to seeing more lovely bakes from you <3 <3 <3
Thank you Wendy! Just deleted the typo error.
Wishing you and your family a very Happy and Prosperous New Year too! 恭喜发财！
Thanks for the wonderful recipe.
Can i subsitute the wholemeal and rice flour for cake flour or self-rising flour?
Angie.
This looks great! Pls share how you serve this usually, and how long does the cake keep?
Hi JiaHui, I just served it like our normal cake. Due to our hot weather here, better keep the cake in the fridge for 3-4 days.
This is GORGEOUS!! All of my students celebrate Chinese New Year. Maybe I should bake them all something 🙂
Lovely & yummy pineapple cake ! Oh ! Is that slice for me ? Hee .. hee !
Good idea to make this for CNY instead of the usual pineapple tarts. Thanks for sharing 🙂
How beautiful and tasty! I love aroma of fresh pineapples.
Pineapple is one of my favorite fruits. And of course I love pineapple tarts, so this cake will get my thumbs up as well!
looks wonderful