Introduction
Pineapple cake, or 鳳梨酥 (Fènglí sū), is a beloved Taiwanese pastry characterized by its flaky crust encasing a luscious sweet pineapple filling. This delightful treat has grown in popularity, making it a staple in Taiwanese bakeries, where it can be found priced between NT$80-150 ($3-$5) per piece. Renowned spots include the traditional Sun cakes from the famous Chia Te Bakery or the artisanal creations at Pineapple Bakery in Taipei. The sweet, tangy filling and buttery texture make this cake a must-try for anyone visiting Taiwan. For those seeking a keto-friendly approach, we’ll explore how to enjoy this classic treat without the extra carbs, ensuring that you can savor every bite of both the traditional and keto versions!
Origin and Inspiration
Originating in Taiwan, pineapple cake plays a significant role in local culture, often gifted during festive occasions or as a souvenir for visitors. The fruit itself, symbolizing prosperity and good fortune, lends a celebratory air to any gathering. Traditionally, these cakes are made using a blend of flour, butter, and sugar, creating a rich backdrop for the sweet, slightly tart pineapple filling, which is typically made from real pineapples preserved and cooked down to highlight their natural flavors.
Across Asia, similar sweet pastries can be found, such as the Chinese turnip cake or Singaporean Kueh Lapis, which also use layer upon layer to create depth in flavor and texture. The keto adaptation retains the essence of the original, swapping regular flour for almond and coconut flour. Imagine the same melt-in-your-mouth experience, but with a fraction of the carbs! In the keto version, the sweetener used mimics the sweetness of cane sugar without the sugar crash, allowing you to indulge guilt-free.
Nutrition Info (Per Serving)
Traditional Version
Calories: 240 kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g
Keto Version
Calories: 180 kcal | Carbohydrates: 6g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 70mg | Fiber: 3g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients:
- 1 cup pineapple filling (see below for traditional and keto fillings)
- 1/4 cup unsalted butter, softened
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 tsp salt
Traditional Version:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
Keto Version:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup erythritol (or preferred sweetener)
Instructions
1. Prepare the Filling
- Traditional Version: In a saucepan, combine chopped fresh pineapples, sugar, and a pinch of salt. Cook over medium heat until thickened, about 20-30 minutes, stirring occasionally to prevent sticking. Let cool.
- Keto Version: Use unsweetened pineapple preserves or make a similar filling with fresh pineapple and erythritol, cooking until thickened.
2. Make the Dough
- Both Versions: In a mixing bowl, cream together the butter and sweetener (sugar or erythritol) until light and fluffy. Add the egg yolk, vanilla, and salt, mixing until well combined. Gradually incorporate the flour until a dough forms.
3. Shape the Cakes
- Preheat your oven to 350°F (175°C). Divide the dough into golf-ball-sized portions. Flatten each piece, add about 1 tablespoon of the pineapple filling in the center, and carefully fold the dough over, pinching to seal. Place on a lined baking sheet.
4. Bake
- Bake for 20-25 minutes until the edges are golden and fragrant. Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack.
5. Serve
- Enjoy these delightful cakes warm or at room temperature, and watch as they melt in your mouth!
What Does It Pair Well With?
- Traditional Pairings: Serve alongside a steaming cup of oolong tea to balance the sweetness of the pastry, offering a refreshing contrast with every bite.
- Keto-Friendly Pairings: Pair them with a sparkling water flavored with a hint of lemon or a creamy almond milk latte for an equally satisfying experience, balancing indulgence with health.
What is the Shelf Life?
Pineapple cake is best enjoyed fresh but can last in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week if needed. Alternatively, you can freeze these cakes for up to a month. To enjoy again, simply thaw overnight and warm them in the oven for a beautiful revitalization of texture and flavor.
Alternative Cooking Methods
- Oven: This method remains the standard for baking these cakes, ensuring that the interior remains soft while the exterior turns beautifully golden.
- Air Fryer: For those who own an air fryer, preheat to 320°F (160°C) and cook for 10-12 minutes for a delightful crispness with less oil.
- Steamer: While unconventional, steaming the cakes can yield a softer texture—ideal for those who prefer a chewy bite.
Conclusion: Traditional and Keto Versions
Whether you choose the traditional pineapple cake with its rich buttery flavor or the keto version that prides itself on a lower-carb profile, both options promise an extraordinary taste experience worthy of any celebration. Picture a golden, flaky exterior enveloping a sweet, tangy pineapple heart—each bite echoes the vibrant culture and culinary ingenuity of Taiwan. These cakes not only fit into any diet but also tell a story of tradition and adaptation, making them the perfect addition to your snacking repertoire. Enjoy the flexibility of flavors and textures while indulging your taste buds!
