My birthday cake: apple pie with pineapple and ginger

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Today it’s my birthday! And of course that includes cake. Apple pie is one of my favorites and with the Hero ginger jam and pineapple chunks it completes the party. That combo is so fresh and sweet at the same time!

I had to think about how old I am because even though I turned 32 I still feel 25. But that’s the age that I started and in the meantime a lot has happened as you can see. But I think 32 is a good age. You are an adult but you can sometimes still behave fine as a twenty-something (or teenager) haha.

But back to the cake! So I found out that I didn’t have a real traditional grandma’s apple pie on my site. And that was about time. The funny thing is that my own grandmother never made apple pie so I can’t call it that, but she always has pineapple pie on her birthday so secretly a bit inspired by this.

The pieces of pineapple give the cake a special and tropical taste. And by using ginger jam, the pastry gets a very fresh taste and some extra spice. Delicious! And where do you buy that ginger jam? Hero ginger jam is available in most supermarkets , it has a wonderfully fresh taste and contains natural ingredients. If you don’t know this yet, I would definitely give it a try! In addition to apple pie, it is also delicious on bread, in yogurt, in dressings and marinades or other pastries.

Recipe apple pie with pineapple and ginger



220 grams of butter (cold) + for greasing
400 grams of self-raising flour
1 egg
180 grams of white caster sugar
1 sachet of vanilla sugar (8 gr)
Pinch of salt
1 tablespoon of Hero ginger jam

4 medium apples (1 kilo)
250 g pineapple
25 g sugar
Pinch of cinnamon
3 tablespoons flour
1 tablespoon Hero ginger jam
2 tablespoons breadcrumbs
1 tablespoon lemon juice

Springform a 24 cm
Baking paper
Rolling pin


Preheat the oven to 180 degrees. Mix the butter, self-raising flour, caster sugar, vanilla sugar, a pinch of salt and half of the egg to a smooth dough. If it is very sticky, add a little more flour and if it is very dry, add a little butter or egg. Wrap the dough in foil and put it in the fridge for a while.

Meanwhile, peel the apples and cut into cubes together with the pineapple. Mix the fruit in a bowl with 25 g sugar, cinnamon, 1 tablespoon ginger jam, 3 tablespoons flour and lemon juice. Place the baking paper on the bottom of the springform and put the edge on it and click into place. Remove the remaining paper on the sides. Grease the entire springform pan with butter.

Take about 2/3 of the dough and roll out with a rolling pin, if necessary use some flour or baking flour to prevent sticking. Line the mold with this. Isn’t this convenient? No problem, press the dough into the mold with your fingers until the entire bottom and sides are covered with a layer of dough. Spread the breadcrumbs over the bottom.

Spread the apple mixture over the bottom and press down slightly. Roll out the remaining dough and cut strips of it and place it crosswise over the cake and press the ends to the edge of the cake. Then brush the top with the remaining egg. Bake the apple pie for about 60 minutes until done and a nice golden brown. Brush the top with ginger jam just after it comes out of the oven. Let it cool down for the most part before removing it from the mold. Delicious with a dollop of whipped cream.

Tip: also try the recipe for my classic apple pie

This article was created in collaboration with Hero.

Source: Leukerecepten by leukerecepten-nl.
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