Pineapple Cake

Ingredients

• 2 pounds pineapple – peeled, cored, and finely grated (with juices)
• 8 ounces winter melon – peeled and finely grated (optional, traditional texture)
• 1 cup granulated sugar
• 0.25 cup maltose syrup
• 0.25 teaspoon salt
• 9 tablespoons unsalted butter – softened
• 0.5 cup powdered sugar
• 3 large egg – separated; 2 yolks for dough, 1 yolk reserved for egg wash
• 0.25 cup milk powder
• 1 cup all-purpose flour
• 0.75 cup cake flour
• 1 teaspoon water – for egg wash

Instructions

1. Make the filling: Grate the fresh pineapple and the winter melon (if using) on the large holes of a box grater into a wide saucepan, including all juices.
2. Set over medium heat and cook, stirring often, until much of the liquid evaporates and the fruit begins to thicken, 20–25 minutes.
3. Stir in the granulated sugar, the maltose syrup, and the salt. Continue cooking, stirring frequently, until very thick, jammy, and able to hold a slow mound that pulls away from the pan, 25–35 minutes. Spread on a plate to cool 30 minutes, then refrigerate until firm, about 30 minutes. Divide into 12 portions (about 1 tablespoon each) and roll into balls; keep chilled.
4. Make the dough: In a bowl, beat the unsalted butter with the powdered sugar until smooth and lightly pale, 1–2 minutes.
5. Separate the eggs; beat 2 yolks into the butter mixture and reserve 1 yolk for the egg wash. Mix in the milk powder until combined.
6. Sift the all-purpose flour and the cake flour into the bowl and fold just until a soft dough forms with no dry spots. Wrap and chill until slightly firm but pliable, about 30 minutes.
7. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment. If you have 2-inch square or rectangular pineapple cake molds, place them on the sheet.
8. Assemble: Divide the dough into 12 equal pieces. Flatten one piece into a 3-inch round, place a chilled filling ball in the center, wrap the dough around it, and pinch to seal. Place seam-side down and shape into a compact rectangle, or press evenly into a mold. Repeat with remaining pieces.
9. Bake for 12–13 minutes, then carefully flip each cake (and the molds, if using) so the bottom faces up.
10. Whisk the reserved yolk with the water to make the egg wash, then brush a thin coat on the exposed tops.
11. Return to the oven and bake until evenly golden on all sides and set to the touch, 10–12 minutes more (edges lightly browned, tops matte with a slight sheen).
12. Cool on the sheet 15–20 minutes, then transfer to a rack to cool completely, at least 30 minutes. For the best texture and flavor, rest in an airtight container 12–24 hours before serving.