• Pineapples 150g
  • Green gram flour 250
  • Wheat flour 250
  • Tree tomato 5 pcs
  • Sugar 100g
  • Ginger (grated) 10g
  • Butter 100g
  • Cinnamon 10g
  • Milk 100ml


  1. Sift the flours together and add in the sugar and cinnamon. Add in the butter leaving sme for greasing.Rub in until you achieve a sandy texture. 
  2. Peel and cut the pineapple into small dices and add them into the flour mixture plus some grated ginger and alternate with the milk until a dough is formed. Wrap with a cling film and leave to relax in the fridge
  3. Meanwhile in a cooking pot melt some sugar and squeeze out the tree tomatoe and some lemon and allow to simmer for 5 minute until its nice and saucy. Set asside.
  4. Roll out the rested dough mixture until 1cm thin and lay on a baking sheet.
  5. Put in an already preheated oven at 180 C and bake for 30minutes until golden and a skewer comes out clean after being inserted.
  6. Slice and serve hot with the tree tomatoe compote.

Recipe courtesy of

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