Ingredients
Equipment
Method
- Melt butter in a small pan over medium heat and sprinkle sugar on top before adding pineapple slices to caramelize.
- Whisk together eggs and sugar in a mixing bowl until light and fluffy.
- Add mascarpone and vanilla extract to the egg mixture, blending until smooth.
- Gradually fold in flour and baking powder to create a thick but pourable batter.
- Grease ramekins or muffin tin lightly with butter.
- Place a caramelized pineapple slice in each mold, then spoon the batter on top, filling about three-quarters full.
- Bake in a preheated oven at 180°C (350°F) for 15–20 minutes until golden and springy.
- Let cool slightly before flipping cakes onto a plate.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 60mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Notes
Don’t skip caramelizing the pineapple, as it gives the cakes their amazing flavor. You can substitute almond flour for a gluten-free option and use Greek yogurt or cream cheese instead of mascarpone. To keep leftovers fresh, store in an airtight container at room temperature for up to two days or refrigerate for up to five days. For enhanced flavor, drizzle honey or sprinkle shredded coconut on top before serving.
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