Anncoo Journal - Come for Quick and Easy Recipes: 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

Ingredients:
100g fresh pineapple cubes
50g pineapple paste (store bought)
15g rice flour
40g wholemeal superfine flour Prima brand)
60g almond meal (ground almond)
3 large eggs, separated
1/2 tbsp lemon juice
45g caster sugar
60g melted butter

Method:

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.