Ingredients
Equipment
Method
- In a large mixing bowl, whisk together eggs, sugar, and vanilla sugar until pale and fluffy.
- Gently fold in the mascarpone until combined.
- In another bowl, mix together the flour and baking powder, then gradually incorporate into the wet ingredients without overmixing.
- For the caramel, pour sugar into a saucepan and heat on medium without stirring until it turns a deep golden color.
- Quickly pour the caramel into muffin tins.
- Place a slice of pineapple on top of the caramel in each tin and add a cherry if desired.
- Spoon the batter over the pineapple slices, filling each tin about three-quarters full.
- Bake in a preheated oven at 180°C (350°F) for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool for five minutes before flipping onto plates.
Nutrition
Calories: 290kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 600IUVitamin C: 5mgCalcium: 80mgIron: 1mg
Notes
You can substitute mascarpone with cream cheese mixed with a splash of heavy cream. Canned pineapple can be used instead of fresh; just ensure it is well-drained.
For a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free blend.
If you have leftovers, store in an airtight container at room temperature for up to two days or refrigerate for up to a week. For longer storage, wrap cakes individually and freeze for up to three months. Thaw overnight in the fridge before serving.
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