Zann and I miss Taiwan pineapple cakes, which we fondly remember the ones we bought from Taiwan’s Li Yi Cake Shop (李儀餅店) 2 yrs ago… Today we decided to make some by using oat flour and ground almonds for the pastry dough. Healthier version.
Recipe (adapted from SCS MY) makes 26 pieces
SCS Salted butter 270g
icing sugar 90g
vanilla essence 1tsp
plain flour 300g
1 1/4tsp baking powder
90g ground almonds
90g ground oats
70g oats for dusting (optional)
Cream SCS salted butter with icing sugar until pale in colour. Add in vanilla essence and mix well. Add in sifted flour, baking powder, ground almond and oats. Mix well. Set aside in fridge for 10mins.
To assemble, take 32g pastry fill with 25g of pineapple jam. Lightly press into the square mould and remove. Coat with oats (optional) and place on baking tray. Bake in preheated oven at 160C for 20mins.
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