• Prep Time 140 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

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
Anchor Cream Cheese

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


  1. For Pineapple Jam: (may be prepared a day earlier)
  2. Peel and grate the pineapples with a manual grater.
  3. Cook grated pineapples with juice from lemon, cinnamon stick, cloves, star anise and castor sugar in a heavy pot.
  4. Slow cook until dry (at least 2 hours).
  5. For Butter Cake:
  6. Beat butter and castor sugar until creamy.
  7. Add eggs one by one. Mix well.
  8. Add salt, vanilla extract. Add sifted flour and baking powder.
  9. Lastly, add cream. Mix well.
  10. Line three round 9in baking pans. Divide and pour mixture evenly into three pans.
  11. Bake in pre-heated oven at 175 degrees Celsius for 20 mins or until done.
  12. For Frosting:
  13. Beat cream cheese and butter together. Mix sifted icing sugar until creamy.
  14. Assembling the cake:
  15. When the cakes are cooled, place one of the cakes on the cake board.
  16. Spread the pineapple jam until it's covered on the surface of the cake. Spread frosting lightly on top.
  17. Place the second cake on top and repeat the filling.
  18. Finally, place the third cake on top and frost the top layer. Decorate the cake accordingly.
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