Pineapple Cake
The filling cooks first: fresh or tinned pineapple (drained well), maltose syrup, sugar, and butter cook down for 30+ minutes into a thick, golden, chewy jam. The dough is a classic shortbread of butter, icing sugar, egg yolk and flour with milk powder for tenderness. Each cake wraps a ball of cooled pineapple paste in dough, presses into a square or rectangular metal mould, bakes pale gold.