Recipes · Taiwanese · Bakery
Pineapple Cake
One serving has 258 kcal and 3 g protein, and at least a fifth of a woman's daily need of manganese (28%) and vitamin C (25%). Ready in 70 minutes.
- Preparation: 25 min
- Cooking: 45 min
- Makes: 1 serving (93.2 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 20 g Flour, all-purpose
- 12 g Butter, unsalted
- 6 g Sugar, powdered
- 3 g Egg yolks, raw
- 40 g Pineapple, raw
- 10 g Sugar
- 2 g Cornstarch
- 0.2 g Salt
Method
- Simmer the grated pineapple with the sugar and cornstarch over low heat for 20-25 minutes, stirring often, until reduced to a very thick, scoopable jam; cool completely.
- Cream the butter and powdered sugar, mix in the egg yolk and salt, then work in the flour to a soft, short dough.
- Press two-thirds of the dough into a small rectangular mold to line the base and sides.
- Fill with the cooled pineapple jam and top with the remaining dough, smoothing the top level.
- Bake at 170 °C (340 °F) for 20-25 minutes until pale golden, then cool completely in the mold before unmolding, as the cake is fragile while warm.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 258 kcal | 12% |
| Carbohydrates | 38.4 g | |
| Water | 40.5 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 2.9 g | 6% |
| Tryptophan | 0.03 g | |
| Threonine | 0.09 g | |
| Isoleucine | 0.11 g | |
| Leucine | 0.2 g | |
| Lysine | 0.1 g | |
| Methionine | 0.06 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.14 g | |
| Tyrosine | 0.1 g | |
| Valine | 0.13 g | |
| Histidine | 0.07 g | |
| Fat | 10.8 g | |
| Monounsaturated | 3.2 g | |
| Polyunsaturated | 0.59 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.41 g | |
| Saturated | 6.4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 58.4 mg | |
| Calcium | 15.2 mg | 2% |
| Copper | 0.08 mg | 9% |
| Iron | 1.1 mg | 6% |
| Magnesium | 9.7 mg | 3% |
| Manganese | 0.51 mg | 28% |
| Phosphorus | 39.6 mg | 6% |
| Potassium | 71.5 mg | 2% |
| Selenium | 8.8 µg | 16% |
| Sodium | 81.5 mg | |
| Zinc | 0.27 mg | 3% |
| Thiamin (vitamin B1) | 0.19 mg | 17% |
| Riboflavin (vitamin B2) | 0.13 mg | 12% |
| Niacin (vitamin B3) | 1.4 mg | 10% |
| Pantothenic acid (vitamin B5) | 0.28 mg | 6% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 48.5 µg | 12% |
| Cobalamin (vitamin B12) | 0.08 µg | 3% |
| Choline | 29.1 mg | 7% |
| Vitamin A | 94.7 µg | 14% |
| Vitamin C | 19.1 mg | 25% |
| Vitamin D (D2 + D3) | 6.5 IU | 1% |
| Vitamin E | 0.41 mg | 3% |
| Vitamin K | 1.2 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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