After the Chinese New Year, I've some leftover pineapple jam for making my
Pineapple Tarts. In order to finish up the jam, I used the leftover jam to bake Pineapple Slice yesterday.
You might like this~~the texture is moist & soft inside, crisp on the top and very fragrant too.
Crumble Topping
30g Soft butter
35g Plain flour
30g Coarse sugar
1/2 tsp Cinnamon powder
Mix flour, cinnamon powder and sugar together in a bowl.
Use finger tips to rub the soft butter into the flour until the flour resembles fine breadcrumbs and set aside.
(note: use half of this crumble if you don't want the topping to be too sweet)
200g Soft Butter
40g Sugar
3 Eggs (sorry typing mistakes, is actually 3 eggs, 60g each)
300g Pineapple Jam (leave in room temperature before use)
90g Plain flour
2 tsp Lemon juice
Method:
- Beat butter, sugar, pineapple jam and lemon juice until light and creamy (about 5 mins).
- Slowly add in eggs, one at a time.
- Scrape bottom of the mixing bowl and continue beating at low speed, then gradually add flour into it and stop machine.
- Use spatula to fold the batter well and pour it into a prepared 8" lined cake tin tray.
- Sprinkle crumble evenly over the batter and bake at pre-heated oven 170C for about 30 mins.
- Enjoy!
Labels: Baked Cakes, Small Cakes
