3 Quarters Full Cafe Taiwanese pineapple cakes

Serving tea and cakes together is a tradition the world over. Entire volumes have been devoted to the art of making and baking teacakes and their importance to Asian, European, Middle Eastern and other tea cultures.

In Taiwan, the most popular accompaniment to a good brew is a pineapple cake.

The small shortbread squares filled with a not-too-sweet pineapple mixture pairs perfectly with oolong teas, particularly the woodier varieties. One of Vancouver’s best examples is found at 3 Quarters Full Cafe in Vancouver.

Tucked in around the corner in the Denman Place Mall, this traditional Taiwanese café serves fine coffees and teas as well as savoury dishes such as Taiwanese bao (bread stuffed with pork belly, veggies and sauce). They shared their pineapple cake recipe. Exterior Shortbread: 1¾ cups (200 mL) all purpose flour

1/3 cup (70 mL) sugar 1 tsp (2 mL) salt ½ cup (125 mL) butter 2 eggs Interior Filling: 1½ cups (240 mL) fresh pineapple ¹/₃ cup (70 mL) Sugar 1/₈ cup (20 mL) pineapple sauce

Interior filling:

▶ Chop fresh pineapple and add to saucepan and simmer, uncovered, until most of excess liquid evaporates.

▶ Add in sugar and pineapple sauce (various versions available at markets) and cook at low simmer until quite thick. Taste check for sweetness.

▶ Put filling into glass bowl and cover for at least one hour. You want it fully cooled before using with pastry.

Pastry:

▶ Bring the butter to room temperature.

▶ Cut butter into small pieces and place them in a mixing bowl.

▶ Use hand mixer to mix the butter until it’s smooth.

▶ Add sugar and salt slowly into the butter.

▶ Add all purpose flour and mix well.

▶ Add eggs into the mix one at a time.

▶ After the dough is formed, make small little balls about 30g each. Roll out into circles.

▶ Place approximately 1 tbsp pineapple filling individually into the exterior shortbread dough and close over top.

▶ Place them into the oven at 350 degrees for 10-12 minutes or until the tops turn a light golden brown.

▶ Let it cool before serving.