This delightful pineapple cake, made with almond flour, is a tropical twist on a classic dessert. I like how moist it is, and it is overall very easy to bake. It's a no-fail recipe!

After baking, let it cool before serving, and consider serving it with some Dole pineapple juice or topping it with a light coconut cream for an extra touch of tropical bliss! Enjoy every bite! 

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Recipe: Makes 1 loaf cake (6.5 X 3 X 3 inches)

Ingredients

(A) Dry ingredients
90g almond flour
40g cake flour/ top flour
1/2 tsp baking powder

(B) Wet ingredients
100g butter, softened
65g caster sugar
2 eggs

(C) Pineapple slices 

Recipe

1) Preheat oven at 180 degrees C for 5 min.

2) Sieve almond flour.

3) In the same container, add the sieved top flour.

4) Add baking powder and mix all dry ingredients well.

5) In another bowl, add sugar to the melted butter. (Tips: Do in 3 batches!)

6) Add eggs in. Mix well.

7) Prepare the pineapple slices.

8) Make a well for the dry ingredients. Add the wet ingredients and combine well.

9) Pour the batter into 2 trays and place pineapple slices on the top.

10) Bake at 180 degrees C for 30min, till golden brown.

Enjoy the cake with a glass of Dole pineapple juice!

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2. Add the cold butter and gently rub the butter onto the flour until the texture become like fine breadcrumbs. Take care not to overwork the dough.

Tips #1: This is called the rubbing-in method and a crucial point is to keep the batter cold during the process. As such, do use plastic gloves while rubbing so that less heat from your hands is transferred. Use the tips of your fingers too.

Tips #2: Also, use butter that is cut into small pieces so that you can finish the rubbing process faster while keeping the mixture cold.

3. Add the egg yolk and gently knead to form the dough. To bind the dough, add a little cold water/ milk (bit by bit) until you get the desired texture.

4. Divide the dough into 2 portions. Wrap in 2 cling-wrap batches and chill for at least 30 min till they become firm.

5. Meanwhile, prepare the pineapple jam. Taking out the required amount from the ready-made pack, roll the pineapple jam into balls of 16g each.

6. Preheat the oven at 160 degrees for 5 min.

7. By now, the dough should be firm enough and ready. Roll into balls of 24g each.

8. Roll each ball out flat and wrap the the pineapple jam balls inside.

9. Put into the mould.

10. Brush a layer of egg wash.

11. Bake the pineapple tarts on oven at 160 degrees for 15 min. If you like it more golden-brown, continue for another 5 min.

12. Cool the pineapple tarts well before storing in an airtight container. Enjoy!

Tips: You can store them for up to a week at room temperature, but I would recommend that you put them in the fridge as there are no preservatives. Enjoy!

Want to try our other Chinese New Year recipes? Have fun here.

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A post shared by Food | Airfryer | SG | Travel (@thehedgehogknows) on Jul 3, 2018 at 6:29am PDT