Taiwanese Pineapple Wedding Cake Recipe
Ingredients
| 2 recipes Moon Cake Dough | ||
| Glace pineapple | ||
| Glace red and green cherries | ||
| Pine nuts | 1/4 Cup (16 tbs) | |
| Blanched whole almonds | ||
| Additional pine nuts | ||
| Pineapple | 1 Can (10oz), crushed (Pineapple Conserve:) | |
| Sugar | 1/4 Cup (16 tbs) (Pineapple Conserve:) | |
| Lemon juice | 2 Tablespoon (Pineapple Conserve:) | |
| Lemon peel | 1 Teaspoon, freshly grated (Pineapple Conserve:) | |
| Five spice powder | 1/2 Teaspoon (Pineapple Conserve:) | |
| Butter | 1 Tablespoon (Pineapple Conserve:) | |
| Vanilla extract | 1/2 Teaspoon (Pineapple Conserve:) | |
| Powdered sugar | 2 Cup (16 tbs) (Almond Icing:) | |
| Almond extract | 2 Teaspoon (Almond Icing:) | |
| Hot water | 1/4 Cup (16 tbs) (Almond Icing:) | |
Directions
Prepare Pineapple Conserve.
Divide Moon Cake Dough in half.
Press 1 piece of dough over bottom and 1 inch up sides of a 10-inch fluted tart pan with deep sides and a removable bottom.
Spread Pineapple Conserve evenly over pastry.
Sprinkle with 1/4 cup pine nuts.
Between sheets of waxed paper, roll out remaining dough in a 10-inch circle, leaving edges slightly thinner than middle.
Remove top sheet of waxed paper.
Invert pastry circle over filling; pull off remaining sheet of waxed paper.
Press edges of top and bottom pastry together to seal edges.
Level edges and smooth top.
Cover and chill at least 1 hour or overnight.
Preheat oven to 325F (165C).
Remove cover from pastry.
Set pan on a baking sheet.
Bake in preheated oven on middle rack 30 minutes or until crisp and tan-colored.
Cool 30 minutes.
Invert on a large serving plate.
Prepare Almond Icing; spread over top of slightly warm pastry.
Cool completely until icing is set.
Decorate iced pastry with glace fruits, almonds and additional pine nuts.
Cut in wedges.
Pineapple Conserve: In a medium-size saucepan, combine pineapple with juice, sugar, lemon juice and peel and five-spice powder.
Cook slowly, stirring occasionally, over medium-low heat about 40 minutes or until liquid is reduced and pineapple is thick and slightly candied.
Remove from heat; stir in butter and vanilla.
Cool and use at once or cover tightly and refrigerate up to 2 weeks.
Divide Moon Cake Dough in half.
Press 1 piece of dough over bottom and 1 inch up sides of a 10-inch fluted tart pan with deep sides and a removable bottom.
Spread Pineapple Conserve evenly over pastry.
Sprinkle with 1/4 cup pine nuts.
Between sheets of waxed paper, roll out remaining dough in a 10-inch circle, leaving edges slightly thinner than middle.
Remove top sheet of waxed paper.
Invert pastry circle over filling; pull off remaining sheet of waxed paper.
Press edges of top and bottom pastry together to seal edges.
Level edges and smooth top.
Cover and chill at least 1 hour or overnight.
Preheat oven to 325F (165C).
Remove cover from pastry.
Set pan on a baking sheet.
Bake in preheated oven on middle rack 30 minutes or until crisp and tan-colored.
Cool 30 minutes.
Invert on a large serving plate.
Prepare Almond Icing; spread over top of slightly warm pastry.
Cool completely until icing is set.
Decorate iced pastry with glace fruits, almonds and additional pine nuts.
Cut in wedges.
Pineapple Conserve: In a medium-size saucepan, combine pineapple with juice, sugar, lemon juice and peel and five-spice powder.
Cook slowly, stirring occasionally, over medium-low heat about 40 minutes or until liquid is reduced and pineapple is thick and slightly candied.
Remove from heat; stir in butter and vanilla.
Cool and use at once or cover tightly and refrigerate up to 2 weeks.
Chef
