Recipe Description
Having mastered her baking techniques in renowned French chef school Le Cordon Bleu, as well as founding the French-themed coffee shop Café Madeleine, Chef Alina Hew brings a refreshing French twist to this Jewel Cake recipe made from butter cake with pineapple jam filling.
This recipe is best with
Recipe Ingredient
- For Pineapple Jam (may be prepared a day earlier):
- 1 large pineapples
- 1 lemon, juiced
- 1 cinnamon stick
- 3 cloves
- 1 star anise
- 300g castor sugar
- For Butter Cake:
- 230g unsalted butter
- 230g castor sugar
- 4 eggs (Grade A)
- 1/2 tsp salt
- 1tsp vanilla extract
- 360g all purpose flour
- 1 tbsp baking powder
- 227g cream (35% fat)
- For Frosting:
- 250g cream cheese
- 200g unsalted butter
- 500g icing sugar
- Decorating Suggestions:
- cut strawberries
- cut pineapple cubes
Instructions
- For Pineapple Jam: (may be prepared a day earlier)
- Peel and grate the pineapples with a manual grater.
- Cook grated pineapples with juice from lemon, cinnamon stick, cloves, star anise and castor sugar in a heavy pot.
- Slow cook until dry (at least 2 hours).
- Beat butter and castor sugar until creamy.
- Add eggs one by one. Mix well.
- Add salt, vanilla extract. Add sifted flour and baking powder.
- Lastly, add cream. Mix well.
- Line three round 9in baking pans. Divide and pour mixture evenly into three pans.
- Bake in pre-heated oven at 175 degrees Celsius for 20 mins or until done.
- Beat cream cheese and butter together. Mix sifted icing sugar until creamy.
- When the cakes are cooled, place one of the cakes on the cake board.
- Spread the pineapple jam until it's covered on the surface of the cake. Spread frosting lightly on top.
- Place the second cake on top and repeat the filling.
- Finally, place the third cake on top and frost the top layer. Decorate the cake accordingly.
For Butter Cake:
For Frosting:
Assembling the cake:
