Introduction:

Pineapple cakes are a beloved Taiwanese snack that originated in the city of Taichung in the 1920s. Made with a buttery, crumbly pastry crust and filled with sweet, chewy pineapple jam, these cakes are a favorite throughout Taiwan and beyond.

Pineapple cake usually contains simple ingredients such as butter, flour, sugar, egg and pineapple, and often winter melon may be added. The cake is closer to a scone or shortbread in texture, and the filling is usually sweet and slightly tangy.

Taiwanese pineapple cakes are more than just a treat; they’re a cultural hallmark, a symbol of tradition, and a taste of nostalgia for every Taiwanese individual. Emblematic of good fortune, and hospitality, they are a testament to Taiwan’s rich heritage.

Both pineapple cake and pineapple tart likely came into fruition around the 16th century when the pineapple, a fruit native to South America, was introduced by Portuguese merchants to the region.

Pineapple Cake Strain Effects-
It has a pleasing and buoyant effect that soon transitions into a relaxing, slightly sedative, long-lasting high. Next comes the euphoric cerebral onset, happiness, and ease, perfect for calming a racing mind or negative thoughts.

The first recipe for a pineapple upside down cake was one that can be found in a 1924 fund-raising cookbook published in Seattle. However, the pineapple upside down cake was not popular in America until the Dole company began publicizing them in the 1940’s.

• Course Main Course
• Cuisine Taiwanese

• Serve 10
• Author Gourob & Sudip

Ingredients:

• 4 pieces of Pineapple
• 1 cup of Pineapple Juice
• 2 tbsp of Butter
• 1/2 cup of Jaggery
• 2 cups of Flour
• 2 tsp of Baking Powder
• 1/2 tsp of Salt
• 1/2 cup of Sugar
• 1/3 cup of Butter
• 1 Egg

Instructions:

Follow These Steps to Cook Pineapple Cake-

1. Preheat the oven to 190°C or 375°C.

2. Cut the pineapple into rounds with the help of a knife. Then remove the hard core of the pineapple pieces with a knife.

3. Make sugar syrup by mixing 2 tablespoons of sugar and one cup of water in a bowl. Boil the chopped pineapples in the sugar syrup for three to four minutes. Once the pineapple is boiled, remove the pineapple pieces. Measure one cup of this syrup as pineapple juice.

4. Now melt two tablespoons of butter. Grease a square cake pan measuring 20 cm × 20 cm × 2.5 cm with well-melted butter.

5. If jaggery is milled, break it and grind it. Spread four pieces of boiled pineapple on the four corners of the pot over the jaggery.

6. Now in another bowl, mix two cups of flour, two teaspoons of baking powder and 1/2 teaspoon of salt together well.

7. Now beat 1/2 cup sugar and 1/3 cup butter together in a separate bowl. Then break an egg and fat. After that, whisk it with a cup of pineapple juice. Once whipped, gently mix in flour mixed with baking powder and salt. Once mixed, pour the mixture evenly over the pineapple in the cake pan.

8. Pour the mixture into the frying pan and bake in the oven at 190°C for 45 minutes.

9. After 45 minutes, remove the cake from the oven. Then leave it to cool for five minutes. Invert the cake pan on a square dish and take out the cake.

10. Garnish with guava jelly or crimson jam or cherry between each pineapple slice.

Pineapple cake is ready. Now serve it.

Recipe Notes:

• You can use these, cream cheese, unsalted butter, confectioners’ sugar, and vanilla extract for the frosting of the pineapple cake.