Pineapple Cakes

Finely chop the pineapple flesh, transfer it to a wide skillet and simmer over medium heat for 20–30 minutes, stirring, to evaporate the juice. Add the sugar, malt syrup and lemon juice; cook for another 10–15 minutes until you get a thick paste.

Dissolve the cornstarch in 15 ml water, stir it into the hot pineapple mixture and cook for 1–2 minutes. Transfer the filling to a bowl, cover and chill for 60 minutes, then shape into 8 balls.

Beat the softened butter with the powdered sugar until smooth. Add the egg yolk and mix well.

Sift together the flour, milk powder and salt, add to the butter mixture and quickly bring together into a soft dough without overworking it. Wrap and chill for 30 minutes.

Divide the dough into 8 portions. Flatten each piece in your palm, place a ball of pineapple filling in the center, pinch the edges together and shape into a rectangular cake.

Arrange the cakes on a parchment-lined baking sheet, pressing them into a rectangular shape if desired, and bake at 175°C for 15–20 minutes, until the edges are lightly golden.

Let the cakes rest on the baking sheet for 10 minutes, then carefully transfer to a wire rack and cool completely before serving.