Pineapple Slice

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.

Printable Recipe

Ingredients:

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!