Guyanese Pine Slice || Pineapple Jam Cakes- Episode 144

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Start by making the pineapple filling: add a can of crushed pineapple to a pan.

Add sugar (brown or white), a cinnamon stick, freshly ground nutmeg, and a pinch of salt to the pan.

Cook on medium-low heat for 15-20 minutes, stirring to prevent burning, until thick and brown.

In a bowl, cream together softened melted butter and sugar for 4-5 minutes until smooth.

Add a pinch of salt, a splash of vanilla extract or mixed essence, and a bit of freshly grated nutmeg to the butter mixture; stir to combine.

Incorporate all-purpose flour and baking powder into the butter mixture until crumbly.

Gradually add coconut milk little by little until a thick batter forms; do not use the full can if not necessary.

Preheat the oven to 350°F (175°C).

Spread the batter onto a parchment-lined cookie tray and bake for about 15-16 minutes, or until a toothpick comes out clean.

Allow the cake to cool completely, then cut it in half.

Spread the pineapple filling evenly on one half of the cake.

Flip the second half of the cake on top of the pineapple layer and wrap it in parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens