Start by slicing off the pineapple’s crown and base to stabilize it. Use a sharp knife to carefully remove the thick, fibrous skin, and trim out the “eyes” from the flesh. Chop the pineapple into sections, including the core, and process them in a food processor until the pieces resemble a coarse puree.

Transfer the pineapple puree into a saucepan and cook over high heat to evaporate the liquid quickly. Stir occasionally to prevent burning. Once most of the juice has reduced, lower the heat to a gentle simmer and continue stirring as the paste thickens.

Incorporate the sugar, lemon juice, and maltose into the mixture, blending well to create a rich sweetness with a hint of tang. Add the unsalted butter for a glossy, smooth consistency. Cook until the paste thickens and reaches a jam-like texture.

Remove the filling from the heat and allow it to cool to room temperature. Refrigerate for at least an hour, or until firm enough to handle easily.

Cream together the unsalted butter and caster sugar in a mixing bowl until the mixture becomes pale, airy, and light—similar to the texture of softened ice cream. Gradually add the egg yolk, whisking until fully incorporated for a smooth, uniform consistency.

Sift the cake flour, cornstarch, milk powder, and salt into the butter mixture to ensure no lumps remain. Gently fold the dry ingredients into the butter mixture until a soft dough forms. Avoid overmixing to keep the pastry light and delicate.

Wrap the dough in plastic wrap and refrigerate for two hours, or until the pastry is firm and easy to work with.

Once the dough is chilled, divide it into equal portions. Flatten each portion of pastry gently into a disc shape. Scoop a small amount of pineapple filling and place it in the center of the dough. Carefully fold the pastry over the filling, sealing it completely to ensure no gaps remain.

Place the filled pastry dough into a pineapple mold, pressing lightly to imprint the desired shape. Smooth the top for an even finish.

Preheat your oven to 165°C (330°F), adjusting both top and bottom heat settings for consistent baking. Line a baking tray with parchment paper and arrange the pineapple cakes evenly, ensuring there is enough space between each piece for proper airflow.

Bake the cakes on the middle rack for about 10 minutes. Use tongs to gently flip each piece over to ensure even browning. Continue baking for an additional 5 to 10 minutes, or until the cakes achieve a beautiful golden-brown color.

Once baked, allow the pineapple cakes to cool slightly before removing them from the molds. Serve warm or at room temperature, and enjoy these buttery, melt-in-your-mouth treats with their luscious pineapple center.