Pineapple Cake 凤梨蛋糕 CNY 2016

Ann Low

10 years ago

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

Author Ann Low

Prep Time 20

Cook Time 50

Total Time 1 10

Course Easy

Servings -6

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.