Easy Tropical Delights: Quick Pineapple Cakes!

Preheat the oven: Set your oven to 180°C (350°F).
Preparation of the molds: Butter 6 tart molds of 11 cm diameter.
Mixing the wet ingredients: In a large bowl, whisk the eggs with the sugar and vanilla extract. Then stir in the vegetable oil and yogurt until combined.

Mixing dry ingredients: Sift together flour, cornstarch and baking powder in another bowl.
Assembling the dough: Gradually add the dry ingredients to the wet mixture, stirring until the dough is smooth and uniform.
Assembling the cakes: Divide the batter evenly among the prepared pans. Place a pineapple slice on top of each portion of batter.
Baking: Bake the cakes for 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Questions/Answers to personalize the recipe:
Ingredient substitutions:
Eggs: Use ground flax seeds mixed with water.
Sugar: Replace with honey, maple syrup or low glycemic sweeteners.
Flour: Choose almond or coconut flour.

Conservation :
Store cakes in an airtight container at room temperature for 2-3 days or in the refrigerator for longer.
Lighten the recipe:
Reduce the amount of sugar or use a substitute.
Replace the oil with applesauce or Greek yogurt.
Choose low-fat or plant-based yogurts.

This pineapple cake recipe is not only quick and easy to make, but it also offers great flexibility to accommodate various dietary needs and preferences. Perfect for an exotic dessert or a gourmet snack, these cakes will bring a sunny, tropical touch to your table.