Pineapple Winter Melon Cake

Pineapple Winter Melon Cake

This pineapple winter melon cake is a refined sugar-free, gut-supportive version of the classic Asian treat. The structure of winter melon allows it to act as a natural flavor carrier, soaking up the pineapple while preserving soluble fiber and pectin.

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Prep Time 30

Cook Time 1

Cooling Time 15

Total Time 1 45

Course Dessert

Cuisine Benefit Beyond Flavor

Servings cookies

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Ingredients

Filling

2 cups winter melon, skin and seeds removed then cut into chunks
2 cups pineapple, cut into chunks
½ tsp ground ginger
1 Tbsp honey

Cookie

2 cups almond flour
1 tsp baking powder
¼ tsp cinnamon
1 tsp ground ginger
¼ tsp salt
1 cup roasted sweet potatoes, mashed
2 egg yolks
2 Tbsp honey
1 tsp vanilla extract

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Instructions
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Bring a pot of water to a boil. Add the winter melon chunks and cook for 10-15 minutes until softened and translucent. Drain and let cool.
2 cups winter melon
Transfer the pineapple to a food processor and briefly blend until finely grated. Place the mixture into a cloth and squeeze out the juice into a bowl, keeping the pulp separate.
2 cups pineapple
Repeat the same process with the cooled winter melon.
In a saucepan, combine the winter melon and pineapple juices. Bring to a boil over high heat and allow the liquid to reduce to about half.
Add the grated winter melon and pineapple pulp to the saucepan. Bring to a boil again, then reduce to a low simmer.
Cook the mixture, add in the ginger and honey, stirring frequently, until it thickens into a jam and most of the liquid has evaporated (about 30 minutes). Continue stirring on low heat until the fruit pieces stick to eat other and are slightly browned. Remove from heat and let the jam cool.
½ tsp ground ginger, 1 Tbsp honey
Preheat the oven to 350°F and line a baking tray with parchment paper.
In a medium bowl, mix all the dry dough ingredients. In a large bowl, mix the wet dough ingredients.
2 cups almond flour, 1 tsp baking powder, ¼ tsp cinnamon, 1 tsp ground ginger, ¼ tsp salt, 1 cup roasted sweet potatoes, 2 egg yolks, 1 tsp vanilla extract, 2 Tbsp honey
Add the dry ingredients into the wet ingredients and mix until a dough forms.
Wet your hands to prepare the cookie shapes. Scoop and roll the dough into small balls. Flatten each dough ball, add a jam ball in the center, and seal completely, shaping and rolling gently. Dampen your hands with water between each to prevent sticking.
Place the filled dough balls onto the prepared baking tray and slightly press down. Top it off with any extra pineapple-winter melon jam.
Bake for up to 30 minutes or until golden and fully cooked.
Remove from the oven and allow to cool for 15 minutes before serving.