Whether you ‘ll make it for an aperitif or a buffet, the following recipe will be super usefull…
Here are my olive and tomato mini cakes!!
And when I prepare a buffet I always think about “balance”.
Balance between meat, fish and vegetables, balance between the number of little jars or simple canapés, balance between liquid elements (such as soups) or preparations with more consistency that will need to be chewed.
And that’s exactly what those olive and tomato minis cakes will bring: taste and consistency (and you’ll need it especially if you have drinks with alcohol).
Cherry on the cake – obviously it is super yummy!! – it’s very quick and easy to cook…
You can make a large tradional size cake and cut it in slices. In such case, I suggest a 20 cm length mold and a 35 minutes cooking time. After such time, check with a knife if your cake is cooked enough.
Here, I cooked my mini cakes in Elastomoules by De Buyer.
No need to discuss more… The recipe, Chef!
Olive and Tomato Mini Cakes
- 3 eggs
- 150 g flour
- 10 g baking powder
- 100 g sunflower oil
- 125 g milk
- 100 g grated cheese
- 150 g bacon
- 1 small zucchini
- 2 g salt
Preheat your oven at 180 degrees.
Mix the eggs, flour, thyme and baking powder in a bowl.
Add, little by little, the oil and the warm milk.
Add the grated cheese, salt and pepper. Mix.
Cut the olives and tomatoes in quarters.
Add them to the batter.
Pour the batter in the muffin mold holes up to 2/3 of the height.
Cook for 20 minutes.
You can replace the grated cheese by Comte cheese or Parmiggiano.