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Pineapple cake is also known as ‘fengli su’, pineapple shortcake, or pineapple pastry, originated in the 16th century when Portugese merchants introduced pineapples to the region. The word “pineapple” in Taiwanese Hokkien sounds similar to a phrase that means “to come forth, prosperous and thriving”. Pineapple cakes are often given as engagement gifts or well-wishing presents

Ingredients of Pineapple Cake (could be changed acc. to size)

  • 1 + ½ cups (180g) all purpose flour (maida)
  • 1 teaspoon (4g) baking powder
  • ¾ cup (215g) yogurt
  • ½ teaspoon (3g) baking soda
  • ¾ cup (150g) castor sugar
  • ½ cup (120g) vegetable oil
  • 1 teaspoon (5g) Pineapple essence
  • ¼ cup (60g) pineapple juice
  • 2-3 tbsp (30-45ml) pineapple syrup from the pineapple can
  • 1 + ½ cup (345ml) whipping cream
  • 1 tsp (5g) pineapple essence
  • ½ cup (100g) chopped canned pineapple chunks
  • 6 fresh cherries